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The fish's name comes from the Portuguese and Spanish bonito (there's no evidence of the origin of the name), identical to the adjective meaning 'pretty'. However, the noun referring to the fish seems to come from the low and medieval Latin form boniton, a word with a strange structure and an obscure origin, related to the word byza, a possible borrowing from the Greek βῦζα, 'owl'.
Bonito is a popular food fish in the Mediterranean; its flesh is similar to tuna and mackerel, and its size is intermediate between the two. [6] Bonito under 1 kg (2.2 lb) or so (called palamut ~ паламуд in Bulgarian) are often grilled as steaks. Larger bonito (torik in Turkish) are cut into steaks and preserved as lakerda. [6]
The little tunny (Euthynnus alletteratus), also known as the bacora, little tuna, bonita, or erroneously as the blue bonito, is a species of tuna in the family Scombridae.It can be found in the Atlantic Ocean and the Mediterranean and Black seas; in the western Atlantic, it ranges from Brazil to the New England states.
Pacific bonito, Sarda lineolata, is a marine species of bonito that is a game fighter but not highly thought of as a food fish. Sarda lineolata was thought to be a subspecies of Sarda chiliensis due to the large separation in their range.
The skipjack tuna (Katsuwonus pelamis) is a perciform fish in the tuna family, Scombridae, and is the only member of the genus Katsuwonus. It is also known as katsuo, arctic bonito, mushmouth, oceanic bonito, striped tuna or victor fish. It grows up to 1 m (3 ft) in length. It is a cosmopolitan pelagic fish found in tropical and warm-temperate ...
After a summer full of grilled zucchini and yellow squash, now is the perfect time to switch things up and cook some winter squash. So what exactly sets summer and winter squash varieties apart?
The holidays are here, and the booze is flowing. From wine at Thanksgiving dinner to the steady stream of eggnog and festive cocktails at holiday parties to toasting the new year with a glass of ...
Katsuobushi is in wood-like blocks.. The fish is beheaded, gutted, and filleted, with the fatty belly, which does not lend well to being preserved, trimmed off.The fillets are then arranged in a basket and simmered just below boiling for an hour to an hour and a half, depending on their size.