Bonito, which of course translates into beautiful in italian, is a small order of tuna fish, evident by the dark meat along the main bone. It is a fish that travels great distances in schools, but is rarely found as far up north as in Norway.
It's easy to filet and cook in a good manner. and there is a lot of meat vs entrails and bones in each fish. The filets in the photo have been fiddled with a bit too much, but thats due to me and my clumsiness alone. Many of the bones are thin and bendable, so a delicate touch is desired when working with it. It handles a good temperature while cooking and is rarely dry. All in all a robust and characterful meaty fish which demands some hearty neighbours on the plate.
- summer cabbage with white wine vinegar
- bacon
- bonito-filet
price: 5-8£ a piece
comfort: could be eaten with a spoon
flavour: 8/10
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