Bonito
Sarda sarda · Atlantic bonito · bonite de l'Atlantique
Bonito: what every chef needs to know
Bonito — a pelagic predatory fish from the family Scombridae related to tuna but smaller (40–80 cm). The fish lives in schools in the Atlantic Ocean and Mediterranean, following warm water currents. Bonito flesh is darker and fattier than white tuna (albacore), with a more pronounced fish flavour. In Basque cuisine, bonito del norte is a seasonal delicacy. Bonito is notably susceptible to histamine formation and requires immediate chilling after catch. The fish is well-suited to grilling over high heat. In Spain, bonito is also tinned as conserva. For raw tataki-quality, sashimi-grade fish that has been kept directly at 0–2°C (32–36°F) after catch is essential.
Bonito: nutritional values per 100g (rauw)
Based on unprocessed product. Source: NEVO 2021 (RIVM/WUR) — the Dutch food composition database, managed by RIVM and Wageningen University.
Nutritional values are indicative for unprocessed raw materials. Preparation method, variety and origin may affect values. Source: NEVO 2021 (RIVM/WUR).
Bonito: classic dishes
Proven preparations from the professional kitchen — from haute cuisine to global restaurant classics. Use as inspiration for menu development and recipe costing.
Bonito stewed with fried onions, tomatoes, bay leaf and white wine, classic Baskisch conserva-dish
grilled bonito with Basque pimento and a sauce of tomatoes and bell pepper
briefly aangeschroeide bonito with soy sauce, grated ginger and lemon, sashimi-grade preparation
Bonito: preparation techniques
Exact temperatures and times for HACCP compliance. Core temperature is leading for poultry and pork.
grill bonito-steaks on maximum hitte; the dark meat verdraagt high temperaturen beter then white fish; sprinkle with coarsely sea salt.
use extra vergine olive oil; medium-rare cooking (roze core) provides the best flavour at bonito.
use only sashimi-grade bonito (directly gekoeld after vangst); schroei the exterior 30 seconds to on high hitte, the core remains raw.
Bonito: HACCP storage and food safety
Based on Codex Alimentarius (WHO/FAO) and EU Regulation 852/2004. Consult your national authority (NVWA/FDA/FSANZ) for applicable local standards.
Bonito: global seasonal overview
Availability per climate zone — Northern Europe, Mediterranean and warm climate. Relevant for purchasing planning and international menus.
Bonito migrates through Atlantic waters heading north in summer. The Mediterranean season runs from May to October; tropical waters supply year-round.
Bonito: EU-14 allergen information
Full overview compliant with EU Regulation 1169/2011 (Annex II). Raw material information — always verify with your supplier for processed products and possible traces.
Raw material information (unprocessed product). Processed products may contain traces. EU Regulation 1169/2011 Annex II.
Bonito: wine pairings
Every wine recommendation is verified via at least 4 independent sources: wine specialists, sommeliers and culinary authorities. Serving temperatures conform to Wine Enthusiast and Vintec guidelines.
Basque Txakoli is the perfect regionaal-thickened begeleider at bonito encebollado: light bruisend, high acidity and briny minerality
- Txakolina Getariako
- Txakolina Bizkaiko
Galicische Albarino with peach, citrus and mineral freshness complements the pronounced visigheid of bonito
- Rias Baixas
- Alvarinho Vinho Verde
Wine advice is for culinary information purposes only. Wines and appellations are exemplary; availability varies by region and supplier.
Frequently asked questions about Bonito
At what temperature should you store Bonito?
Store Bonito at 0-2°C on ice (fresh); -18°C (diepvries); sashimi-grade: immediately after vangst at 0°C, compliant with EU Regulation 852/2004 and Codex Alimentarius guidelines.
How do you prepare Bonito professionally?
The primary professional technique for Bonito is Charcoal grilling at 250°C for 4 min per kant. Always verify core temperature with a calibrated probe thermometer.
Does Bonito contain allergens?
Bonito contains: Fish. Declaration required under EU Regulation 1169/2011 Annex II.
What is the nutritional value of Bonito?
Bonito provides 144 kcal, 24.5g protein and 5.2g fat per 100g raw product. Source: NEVO 2021 (RIVM/WUR).
When is Bonito in season?
Bonito is in season in Northern Europe during Jun, Jul, Aug, Sep. Availability varies by climate zone and import market.
Legal disclaimer: For informational purposes only
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Informational character
The information on this page has been compiled exclusively as reference material for professional kitchen staff. KitchenNmbrs does not provide legal, medical or commercial advice. Data on preparation techniques, storage temperatures, HACCP guidelines and allergens is based on publicly available professional sources and applies to the raw ingredient in its unmodified state.
Your responsibility as operator (FBO)
Under EU Regulation 1169/2011 (Food Information Regulation) and EU Regulation 852/2004 (HACCP Hygiene Regulation), the Food Business Operator (FBO) is solely and exclusively responsible for:
- Providing accurate, up-to-date and complete allergen information to the end consumer;
- Determining allergens in the finished product based on current supplier documentation;
- Maintaining and documenting a demonstrable HACCP management system;
- Controlling cross-contamination risks within their own production environment;
- Compliance with local food safety authority requirements.
Allergen information: Limitations
The allergen information on this page relates to the ingredient as such. The actual allergen composition of your purchase may differ due to:
- Varying suppliers, production facilities or growing regions;
- Cross-contact during production, transport or storage ("may contain");
- Changed product formulations not yet reflected in public sources;
- Processing or preparation in your own kitchen that introduces new allergens.
Always verify allergens against the current specification sheets (spec sheets) from your supplier. Orally or informally provided allergen information is not legally valid under EU Reg. 1169/2011.
Milk allergen and lactose intolerance
The EU-14 allergen "Milk (including lactose)" covers two distinct conditions, both of which require declaration: (1) cow's milk allergy, an immunological reaction to milk proteins (casein, whey), and (2) lactose intolerance, an enzymatic deficiency (lactase) preventing digestion of milk sugar. Both groups must be informed separately on the menu. Lactose-free is not the same as milk-protein-free: a guest with cow's milk allergy may still react to lactose-free products.
Limitation of liability
KitchenNmbrs B.V. excludes all liability for direct or indirect damages arising from:
- Use of the information on this page as the basis for commercial or operational decisions;
- Allergic reactions, food poisoning or other health incidents involving guests or staff;
- Inaccuracies resulting from changed product compositions by third parties (suppliers);
- Non-compliance with food safety laws and regulations.
All information is subject to the KitchenNmbrs Terms and Conditions.
Official sources and authorities
Legal basis: EU Reg. 1169/2011 Annex II (EU-14 allergens) · EU Reg. 852/2004 (HACCP) · Local food information legislation as applicable
