THE FISH LIST PORTAL

 

BONITO

Bonito may not be the first fish to leap to mind, but once you’ve tasted it, you’ll wonder where it’s been hiding. With a firm, meaty texture and a bold, distinctive flavour – somewhere between tuna and Spanish mackerel – this is a fish that knows how to make an impression. It’s wonderfully versatile too: whether served raw as sashimi, lightly seared, grilled to perfection, or baked with herbs and citrus, bonito always brings something special to the table. Though often associated with Japanese cuisine, bonito enjoys a passport full of stamps. It features in dishes from Indonesia and Malaysia to the Maldives and Hawaii, proving itself at home in everything from spicy sambals to tropical barbecues. In Mediterranean kitchens, particularly around the Iberian coast, it’s equally well-loved – cured, grilled, or packed in oil and tucked into salads and sandwiches. In Japan, bonito reaches its most iconic form as katsuobushi – fillets that are dried, smoked, and then shaved into whisper-thin flakes. These little curls pack a serious punch of umami and are the backbone of many classic dishes, from miso soup to dashi broth. It's culinary alchemy: simple fish transformed into something deeply savoury and uniquely complex. And really – someone ought to slice it up sashimi-style and give it the spotlight it deserves. Just don’t forget the soy and wasabi.

Summary

  • Flavour: Rich, bold, and distinctly fishy — often described as stronger than tuna but milder than mackerel; can have umami depth, especially when aged or cured

  • Texture: Firm and meaty, similar to skipjack or small tuna species

  • Fat Content: Moderate to high (varies by species and season), contributing to a buttery mouthfeel

  • Aroma: Pronounced, especially when raw or grilled; fresh bonito has a clean, oceanic scent

  • Colour (Raw): Deep red to reddish-pink flesh

  • Colour (Cooked): Turns pale and firm when grilled or seared; darkens slightly when preserved or dried

  • Culinary Versatility: Often grilled, seared, or smoked; commonly used in Japanese cuisine (e.g. katsuo for bonito flakes/dashi); pairs well with soy, citrus, wasabi, or smoky flavours


Booze Pairings

You could go for crisp, dry white wines with citrus or floral notes to balance the Bonito's richness; Sauvignon Blanc, Pinot Grigio or Albariño. I’d also do a light Pinot with it and if I was in the mood a Gin Martini.