Fish
Bonito
Bonito refers to several related scombrids (e.g. Sarda, and skipjack Katsuwonus often grouped in cookery)—dark, oily tuna-family fish essential as Japanese katsuobushi (dried, smoked, fermented flakes) for dashi, and eaten fresh grilled in Mediterranean and Latin cuisines. Fresh flesh is red-brown and robust; dried flakes are smoky and intensely umami. Use katsuobushi to steep dashi; grill fresh bonito rare with ginger and soy; cure or smoke. Species labelling varies by region—confirm whether you need flakes, fresh loin, or canned skipjack-style meat.
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Cuts & parts
Breeds & varieties
A sample of named types with their own origin and culinary profiles.
Characteristics
Preparations
Provenance
Sources
Traits
Nutrition and pairings
Nutrition
Typical values per 100 g edible portion. Nutrient names open the reference page.
Nutrition Facts
Per 100 g edible portion
Amount per 100 g
- Total Fat 5.37 g
- Saturated Fat 0.99 g
- Trans Fat 0 g
- Monounsaturated Fat 2 g
- Polyunsaturated Fat 1.9 g
- Cholesterol 51.6 mg
- Sodium 73.9 mg
- Salt 0.19 g
- Total Carbohydrate 0 g
- Dietary Fibre 0 g
- Total Sugars 0 g
- Complex / starch 0 g
- Protein 19.5 g
- Water 70.7 g
- Energy 125 kcal
- Water 70.7 g
- Protein 19.5 g
- Animal Protein 18.6 g
- Fat 5.37 g
- Saturated Fat 0.99 g
- Polyunsaturated Fat 1.9 g
- Vitamins 45.9 mg
- Vitamin A 20 µg
- Vitamin B1 — Thiamine 0.1 mg
- Vitamin B2 — Riboflavin 0.15 mg
- Vitamin B3 — Niacin 3.93 mg
- Vitamin B5 — Pantothenic Acid 0.68 mg
- Vitamin B6 0.39 mg
- Vitamin B7 — Biotin 2.9 µg
- Vitamin B9 — Folate 11.3 µg
- Vitamin C 2 mg
- Vitamin D 1.4 µg
- Vitamin E 0.55 mg
- Vitamin K 0.5 µg
- Minerals 400 mg
- Major Minerals 304 mg
- Trace Minerals 96.4 mg
- Salt 0.19 g
- Sodium Chloride 0.19 g
- Cholesterol 51.6 mg
Vitamins
vitamin-c: 2 · vitamin-b12-cobalamin: 2 · vitamin-a: 20 · vitamin-b1-thiamine: 0.1 · vitamin-b2-riboflavin: 0.15 · vitamin-b3-niacin: 3.93 · vitamin-b5-pantothenic-acid: 0.68 · vitamin-b6: 0.39 · vitamin-b7-biotin: 2.9 · vitamin-b9-folate: 11.3 · vitamin-d: 1.4 · vitamin-e: 0.55 · vitamin-k: 0.5 ·
Minerals
Sodium: 73.88 · Potassium: 195 · Calcium: 35 · Iron: 1 · Zinc: 0.4 · Iodine: 95 ·
Fish flesh is lean to oily depending on species; marine omega-3s rise in fatty fish.
In the kitchen
Culinary partners and combinations that usually underperform with Bonito.
Pairs well with
Classic and complementary matches
- GingerJapanese dashi lineage
- Mirin
- Rice
- Sesame Seed
- Soy Sauce
- Spring Onion
Grading systems
Grades are placed along a shared scale so systems can be compared side by side.
History
Japanese processors refined katsuobushi dried bonito as the backbone of dashi stock.
Mediterranean grilled and preserved bonito traditions continued in coastal cookery.
Industrial katsuobushi and canned skipjack/bonito spread umami fish products globally.
Restaurant interest in real dashi elevated quality katsuobushi outside Japan.