Bonito-Bonit

Bonito- Bonit

The bonito is from the same familly as the tuna and mackerel and is similar to tuna in texture and colour and is often considered less desirable because of its oilier and stronger tasting flesh. It has blue-green torpedo-shaped body fading to silver on the belly and dark-grey stripes covering both upper and lower body.

The key to creating a tastier piece of bonito is to remove the brown blood line that runs throughout the length of the body,

It has a delicate flavour, medium oiliness and moist soft flesh, which quickly becomes dry if overcooked.

The bonito can be panfired, grilled or eaten raw in sashimi, but the locals prefer to most of the time cook it in a coconut flavoured curry with a touch of cinnamon and one or two sliced chilli , more specifically piman kabri, accompanied with a aubergine chutney and plain boiled rice.