Bonita may not be the first fish to leap to mind, but once you’ve tasted it, you’ll wonder where it’s been hiding. With a firm, meaty texture and a bold, distinctive flavor—somewhere between tuna and Spanish mackerel—this is a fish that knows how to make an impression. It’s wonderfully versatile, too. Whether served raw as sashimi, lightly seared, grilled to perfection, or baked with herbs and citrus, Bonita always brings something special to the table.

Though often associated with Japanese cuisine, Bonita enjoys a passport full of stamps. It appears in dishes from Indonesia and Malaysia to the Maldives and Hawaii, proving itself at home in everything from spicy sambals to tropical barbecues. In Mediterranean kitchens, particularly along the Iberian coast, it’s equally well loved—cured, grilled, or packed in oil and tucked into salads and sandwiches.

In Japan, Bonita reaches its most iconic form as katsuobushi—fillets that are dried, smoked, and shaved into whisper-thin flakes. These delicate curls pack a serious punch of umami and form the backbone of countless classic dishes, from miso soup to dashi broth. It’s culinary alchemy: simple fish transformed into something deeply savory and uniquely complex. And honestly, someone ought to slice it up sashimi-style and give it the spotlight it deserves. Just don’t forget the soy and wasabi.

Rich, bold, and distinctly fishy, Bonita’s flavor is often considered stronger than tuna but milder than mackerel, with an umami depth that grows when the fish is aged or cured. Its texture is firm and meaty, with a moderate to high fat content that lends a lightly buttery mouthfeel. Fresh Bonita has a clean, oceanic aroma, while its flesh ranges from deep red to reddish pink when raw and turns pale and firm when grilled or seared, darkening slightly when preserved or dried. Exceptionally versatile, Bonita shines grilled, seared, or smoked; in Japanese cooking as katsuo for flakes and dashi; and paired with soy, citrus, wasabi, or smoky flavors.