SPECIES

Australian Bonito

Sarda australis

A true east coast rock star, these fish live fast and die young! Reaching harvest weight in under a year and with a maximum lifespan of five years, these are a popular recreational catch, as well as being increasingly valuable to the commercial industry. Bonito mostly eat small fish, which impart a lovely intramuscular fat as well as a briny flavour to the flesh. This should be considered when cooking. Seared Bonito loin (Tataki) is a great way to use a small amount as an alternative to a larger Tuna. Our favourite method for this fish, however, is hot smoking. Skinned fillets are rubbed with a paste of brown sugar and soy and placed in a hot smoker for about ten minutes. So good!

DIVE DEEPER

COMMERCIAL NAME

Australian Bonito

Method of Capture

Fishing

Region

Australian Bonito

Other names

Bunny, Common Bonito, Horse Mackerel, Little Bonito, Tuna (Australian); Watson’s Leaping Bonito (Leaping).

Scientific Family

Scombridae

Seasonality

Available year round, with peaks from March to June, and Leaping Bonito mainly available in Spring.

Size

Commonly 35-55cm and 1-3kg, but can grow to around 100cm and 11kg, with Oriental usually smaller than Australian.

Price range

Medium priced.

Alternative Species

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

ROLL UP YOUR SLEEVES

SHOPPING TIPS

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.

STORAGE TIPS

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.

COOKING TIPS

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.

Flavour pairings

Anchovies, balsamic vinegar, capers, capsicum, chilli, eggplant, garlic, ginger, lemon, lime, olive oil, onion, soy sauce, tomato, wasabi.

IMPORTS

None.

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INGREDIENTS:
2 tablespoons extra virgin olive oil
2 tablespoons chardonnay vinegar Salt flakes and freshly ground white pepper, to taste
2 golden shallots, very finely diced Rock salt, for serving
 12 freshly shucked Sydney rock oysters Chervil sprigs, for garnishing

METHOD:
Whisk together oil, vinegar, salt and pepper and stir in shallot.

INGREDIENTS:
2 tablespoons extra virgin olive oil
2 tablespoons chardonnay vinegar Salt flakes and freshly ground white pepper, to taste
2 golden shallots, very finely diced Rock salt, for serving
 12 freshly shucked Sydney rock oysters Chervil sprigs, for garnishing

METHOD:
Whisk together oil, vinegar, salt and pepper and stir in shallot.

INGREDIENTS:
2 tablespoons extra virgin olive oil
2 tablespoons chardonnay vinegar Salt flakes and freshly ground white pepper, to taste
2 golden shallots, very finely diced Rock salt, for serving
 12 freshly shucked Sydney rock oysters Chervil sprigs, for garnishing

METHOD:
Whisk together oil, vinegar, salt and pepper and stir in shallot.

5 Deep-Sea Fish To Try Before You Die

Oysters With Shallot Vinegar

Oysters With Shallot Vinegar (what is looks like pre flip)

INGREDIENTS:
2 tablespoons extra virgin olive oil
2 tablespoons chardonnay vinegar Salt flakes and freshly ground white pepper, to taste
2 golden shallots, very finely diced Rock salt, for serving
 12 freshly shucked Sydney rock oysters Chervil sprigs, for garnishing

METHOD:
Whisk together oil, vinegar, salt and pepper and stir in shallot.

INGREDIENTS:
2 tablespoons extra virgin olive oil
2 tablespoons chardonnay vinegar Salt flakes and freshly ground white pepper, to taste
2 golden shallots, very finely diced Rock salt, for serving
 12 freshly shucked Sydney rock oysters Chervil sprigs, for garnishing

METHOD:
Whisk together oil, vinegar, salt and pepper and stir in shallot.

INGREDIENTS:
2 tablespoons extra virgin olive oil
2 tablespoons chardonnay vinegar Salt flakes and freshly ground white pepper, to taste
2 golden shallots, very finely diced Rock salt, for serving
 12 freshly shucked Sydney rock oysters Chervil sprigs, for garnishing

METHOD:
Whisk together oil, vinegar, salt and pepper and stir in shallot.

5 Deep-Sea Fish To Try Before You Die

Oysters With Shallot Vinegar

Oysters With Shallot Vinegar (what is looks like pre flip)

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Far away, behind the word consonantia there live the blind texts n which roasted parts of sentences.

Consectetuer Adipiscin

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Consectetuer Adipiscin

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Consectetuer Adipiscin

Far away, behind the word consonantia there live the blind texts n which roasted parts of sentences.

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