Bonito

Australian Bonito, which makes up the bulk of the commercial catch. They have blue-green torpedo-shaped bodies fading to silver on the belly and dark blue-grey stripes covering both upper and lower body. Has a delicate flavour, medium oiliness and moist soft flesh, which quickly becomes dry if overcooked. The cooked flesh turns brownish-grey and breaks into large flakes; there are very few bones to worry about. You can Pan-fry, bake, grill, barbecue, smoke, raw (sashimi), pickle the fish.