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Beche De Mer
(Sea Cucumber - Trepang)

Cooking Bonito | Recipes using Bonito Tuna:

The flesh of Bonito is very strong, oily and "meaty" taste.  It is extremely good bait for reef fish.

While bonito have long been regarded by many anglers as fit only for bait or burley (for which purposes they are excellent), their flesh is actually quite tasty. Many of the prejudices concerning these fish could stem from anglers confusing them with the less palatable skipjack. Bonito flesh is pink and flaky, and much better to eat if the fish is bled immediately after capture. If possible, bonito should be eaten fresh rather than frozen.

To Buy
Usually sold whole, though fishmongers will fillet it upon request; also sometimes available as sashimi. In whole fish look for lustrous skin, firm flesh, and a pleasant, fresh sea smell; flesh should be pale reddish (pale pink to white in Leaping Bonito), firm, lustrous and moist without any dull brown markings or oozing water. Always buy sashimi-grade fish if it is to be served raw or rare.

To Store
Make sure whole fish is gilled, gutted and cleaned thoroughly. Wrap in plastic wrap or place in an airtight container. Refrigerate for up to 2 days or freeze for up to 3 months below -18ºC. Sashimi-grade fish should be eaten within 24 hours of purchase, or else cooked.

To Cook
Average yield is 70-75%. 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. Cut thick fillets into serving-size portions to allow even heat penetration. Most people prefer to remove the dark bloodline before cooking.
 

Cooking Methods
Pan-fry, bake, grill, barbecue, smoke, raw (sashimi), pickle.

Goes Well With
Anchovies, balsamic vinegar, capers, capsicum, chili, eggplant, garlic, ginger, lemon, lime, olive oil, onion, soy sauce, tomato, wasabi.

Alternatives
Atlantic Salmon, Marlins, Mackerels, Swordfish, Tunas, Yellowtail Kingfish.

Imports
None. ‘Bonito’ in Japanese cuisine usually refers to smoked, dried and shaved Skipjack Tuna (Katsuwonus pelamis, also known as striped bonito) used to make dashi (Japanese fish stock).

Microwave Cooking Times for Fish
- Fish fillets – 5 minutes per 500g on medium-high, +50 seconds more for thicker fillets, or until flesh flakes
- Whole fish - Large – 6 minutes/750g on medium
- Whole fish – Small – 3-4 minutes on medium

 

Baked Salmon or Tuna Rolls	Spicy Tuna Roll	Tuna Melt Cheese	Tuna Salad

See Also
Bonito Tuna Photos & Information

Angling & Fishing for Bonito Tuna

Cooking Bonito Tuna and Bonito Recipes

Bonito (Sarda australis & Sarda orientalis) Tuna Fishery | Commercial Fishing for Bonito

Bonito Links & Resources