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Fish, Crustaceans & Cephalopods

Beche De Mer
(Sea Cucumber)

These two closely related fish are usually called bonito or Australian bonito, although this is often shortened to "bonny" or "bonnie". In some areas, these fish are also known as "horse mackerel" or "horsies". These two bonito may also be confused with a smaller, sub-tropical species known as the Watson's leaping bonito.

A surface fish which is blue-green above and silvery below with dark narrow bands extending the entire length of the body.  The fins are grey.  It's body is elongated and rounded and very streamlined, and has a single row of small teeth on both jaws.

Bonito have moderately large, strong jaws which carry a single row of relatively small, but distinct, conical teeth. They are generally dark green to blue on the back, silvery-green on the sides and silvery-white on the belly. A series of dark, longitudinal stripes are evident along the fish's upper and middle flanks. When fresh, these stripes may be broken into separate dashes by lighter, vertical bars. The stripes of the bonito are limited to the fish's upper and middle flanks, while those of the striped tuna or skipjack (Katsuwonus pelamis) are found on the lower flanks and belly.

Bonito are found around the entire coast of Australia and feed on small baitfish in coastal waters.  They grow to a maximum weight of about 5 kg.

Bonito are common to southeast coastal waters of the continent but can be found from Qld. around to W.A. The Australian Bonito continuously migrates along the east coast from southern Qld. to eastern Vic., Tas. and S.A. Similar species like the Oriental Bonito (Sarda orientalis) are found only in the southern coastal seas of W.A. and the Leaping Bonito [Watson's leaping bonito] (Cybiosarda elegans), a tropical species, can be found from northern Australia and occasionally further south along the east and west coasts. They prefer coastal waters attracted mainly to inshore and offshore reefs, inshore islands, rocky headlands, rocky inshore waters, ocean rocks and wharves often forming into large schools. The Leaping Bonito is known to frequent estuaries in search of bait fish populations during the winter months.

Other Bonito Links:

Recipes for Tuna from How To Cook Fish

Exporters of Bonito
Importers of Bonito 
Processors of Bonito 
Wholesale Suppliers of Bonito
Seafood Agents for Bonito

Angling & Fishing for Bonito:

Bonito can be caught by trolling a small lure just offshore and around offshore reefs.

Bonito respond to the same techniques which take skipjack and mackerel tuna, and also fall for those employed to target salmon, tailor and kingfish. Boat anglers sometimes take good hauls by trolling diving minnows parallel with the shoreline, close to headlands and rock ledges, or by casting and retrieving lures around "washes" of broken white-water adjacent to these areas. Land-based anglers also do well at times by casting and retrieving lures from the ocean rocks, jetties and breakwalls. In addition to lures and flies, bonito will attack pilchards and garfish rigged on ganged hooks, as well as live baits and strip baits or cubes of fish flesh , especially when these are free-lined in a berley trail.

Bonito are fantastic fun on light gear and two or four-kilo spinning outfits allow these fish to display their full potential when boat fishing. When fishing from the shore or jetty, a heavier spinning outfit will often be necessary for casting distance. In which case a six-kilo spin stick should do the job. I would prefer to fish lures for bonito, but they will take a range of small fish and cut baits

Best Bait: Garfish, Herring, Live minnow, Pilchard, Slimy mackerel (blue), Squid, Yellowtail scad (yakka)
lure: Jigs, Slice, Slugs
Other: High speed chrome baitfish lures, chrome spoons, slugs, flathead jigs and plastic squid for trolling and metal lures such as Juro Shiners and Halco Hex slices work for spinning. Saltwater flies such as Clousers and Deceivers.
Tackle

Link: 3 - 7kg main line.
Hook: No. 2/0 - 6/0 Mustad 34007 Stainless Steel.
Rig: Whole live or dead bait under a float. Light to medium trolling and spinning gear. Fly gear.
More info: Locked Half Blood Knot

Hints
Fish frequent wash areas of rocky headlands and inshore reef areas so fish close to rocks. Best fishing is at dawn. Trolling over reefy areas and around headlands. Trolling speed of around 5 knots works best. Summer and autumn produce good fishing.

This picture shows the difference between common Bonito and Watson's Leaping Bonito.  The Middle fish is the common bonito

Cooking Bonito:

The flesh of Bonito is very strong, oily and "meaty" taste.  It is extremely good bait for reef fish.

While bonito have long been regarded by many anglers as fit only for bait or berley (for which purposes they are excellent), their flesh is actually quite tasty. Many of the prejudices concerning these fish could stem from anglers confusing them with the less palatable skipjack. Bonito flesh is pink and flaky, and much better to eat if the fish is bled immediately after capture. If possible, bonito should be eaten fresh rather than frozen.

To Buy
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.

To Store
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.

To Cook
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.

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

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

Imports
None. ‘Bonito’ in Japanese cuisine usually refers to smoked, dried and shaved Skipjack Tuna (Katsuwonus pelamis, also known as striped bonito) used to make dashi (Japanese fish stock).

Microwave Cooking Times for Fish
- Fish fillets – 5 minutes per 500g on medium-high, +50 seconds more for thicker fillets, or until flesh flakes
- Whole fish - Large – 6 minutes/750g on medium
- Whole fish – Small – 3-4 minutes on medium

Baked Salmon or Tuna Rolls	Spicy Tuna Roll	Tuna Melt Cheese	Tuna Salad

Commercial Fishing for Bonito:

 

Exporters of Bonito  |  Importers of Bonito  |  Processors of Bonito  | Wholesale Suppliers of Bonito  |  Seafood Agents for Bonito

More links about Bonito and Australian Bonito Information