Description
Pacific and Atlantic bonito meat has a firm texture and a darkish color. The bonito has a moderate fat content. 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 for skipjack, especially for canning purposes, and occasionally in the production of katsuobushi.
The Atlantic bonito is also found in the Mediterranean and the Black Sea, where it is a popular food fish, eaten grilled, pickled or baked.
