This is a small variety of tuna. The small bonitos rarely exceed 25 pounds. They range from moderate- to high-fat and are the most strongly flavored of the tunas. Many Japanese dishes use dried bonito, called katsuobushi.
From The Food Lover's Companion, Fourth edition by Sharon Tyler Herbst and Ron Herbst. Copyright © 2007, 2001, 1995, 1990 by Barron's Educational Series, Inc.
Related Recipes From Food Network
- Glazed Bonito Flakes
- Spicy Rock Shrimp with Preserved Vegetables and Toasted Couscous
- Grilled Oregon Chinook in Matsutake Ginger Broth
- Tempura String Beans with Dipping Sauce
- Hearty Shiitake Mushroom and Miso Soup