bonitA

Bonita may not be the first fish that comes to mind, but once you've tasted it, you'll wonder why. With its firm, meaty texture and rich, distinctive flavour, somewhere between tuna and Spanish mackerel, Bonita is a fish with real character. It's incredibly versatile too, equally at home served raw as sashimi, lightly seared, grilled over charcoal or baked with herbs, garlic and citrus.

While Bonita is often associated with Japanese cuisine, it is enjoyed around the world. From Indonesia and Malaysia to the Maldives and Hawaii, it appears in everything from fragrant curries and spicy sambals to tropical barbecues. Across Spain and Portugal, it is grilled, cured, preserved in olive oil and served in salads, sandwiches and tapas, where its rich flavour is celebrated rather than hidden.

In Japan, Bonita is transformed into one of the country's most treasured ingredients: katsuobushi. The fillets are carefully smoked, dried and fermented before being shaved into paper thin flakes. These delicate ribbons are packed with deep umami flavour and form the foundation of dashi, the stock that sits at the heart of Japanese cooking. It's an extraordinary example of how a simple fish can become something truly remarkable.

Fresh Bonita deserves just as much attention. When impeccably fresh, it is superb served as sashimi or lightly seared, allowing its rich flavour and silky texture to take centre stage. A little soy sauce, fresh wasabi and citrus are often all that's needed.

Bonita has a bold, savoury flavour that is richer than tuna but gentler than mackerel. Its flesh is firm and meaty with a moderate fat content that gives it a satisfyingly buttery mouthfeel. Fresh Bonita has a clean, ocean fresh aroma, with deep red flesh that lightens as it cooks while remaining wonderfully moist.

Whether grilled over charcoal, pan seared, smoked or baked, Bonita stands up beautifully to bold flavours such as garlic, ginger, soy, chilli, citrus and fresh herbs. It's a fish for those who enjoy seafood with depth, character and plenty of flavour.

  • ways to cook it

    Bonita Stew With Potatoes, Tomatoes & Oregano or Bonito Encebollado: A Traditional Basque Recipe using Bonita steaks.

    A man wearing a yellow beanie, plaid shirt, and green apron holds a large fish in a kitchen setting.

  • Drinks pairings

    You could go for crisp, dry white wines with citrus or floral notes to balance bonito’s richness; think Sauvignon Blanc, Pinot Grigio, or Albariño. A light, chilled Pinot Noir also works beautifully, especially with grilled or seared preparations, adding subtle red-fruit brightness without overwhelming the fish.

    If you’re in the mood for something stronger, a clean, classic Gin Martini is an excellent match; its botanicals play well with Bonita’s savory depth.

    For non-alcoholic pairings, try sparkling water with a twist of citrus, which cuts through the fish’s fattiness, or a chilled jasmine or green tea, both of which offer delicate floral or grassy notes that complement Bonita’s natural umami. A yuzu soda or citrus-forward mocktail adds a refreshing acidity, while a non-alcoholic gin and tonic delivers the same crisp, herbal lift as the martini - minus the alcohol.