Bonito and skipjack

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About Bonito and Skipjack
Wikipedia Article About Bonito on Wikipedia

Bonito is a name given to various species of medium-sized, predatory fish of the genus Sarda, in the mackerel family, including the common or Atlantic bonito (Sarda sarda) and the Pacific bonito (Sarda chiliensis).

More generally, bonito can refer to any of various scombroid fishes related to but smaller than tuna.

In Japanese cuisine, bonito usually refers to Oceanic bonito (Katsuwonus pelamis), also known as skipjack tuna, Arctic bonito, katsuo in Japan or aku in Hawaii. This fish has a pale pinkish flesh similar to Yellowtail tuna, and is commonly smoked and dried to make katsuobushi, an important ingredient in making dashi (Japanese stock), used extensively in Japanese cuisine.

Pacific and Atlantic bonito meat, on the other hand, has a firm texture and a darkish color. The meat of young or small bonito can be of lighter color, close to that of skipjack tuna, and is sometimes used as a cheaper substitute of skipjack, especially for canning purposes. Bonito may not be marketed as tuna in all countries, however.

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