Bonito fish
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Also called Bonito, Albacore or White Tuna. It is one of the most widespread species of tuna. It is very appreciated for its meat, economic importance and for its fishery among the Galician, Asturian, Cantabrian and Basque fishermen. It is a voracious predator that feeds on sardines, anchovies or horse mackerel that it attacks in a group
More Characteristic Features
- Big size fish.
- Very long pectoral fins cover almost the entire dorsal line.
- Metallic dark blue back color, whitish sides and belly.
Season and fishing area
Its optimal fishing season includes the months of May to October
It abounds on the east coast of the Pacific Ocean, the tropical zone of the Atlantic Ocean, the Mediterranean Sea region and on the coasts of Australia.
Curiosities
They are capable of raising body temperature up to 10-15 degrees above that of the water in which they inhabit.
It is only nice from the north that exceeds 4 kg in weight and is caught in the Bay of Biscay with a hook so that the fish does not suffer and its meat is of higher quality
Nutritional Value
The bonito is a blue fish, so its fat content is high compared to that of lean fish. It has about 6 grams of fat per 100 grams of edible portion. Its fat is rich in omega-3 fatty acids that helps to lower blood cholesterol and triglyceride levels, in addition to making blood more fluid, which lowers the risk of clots or thrombi formation.
Regarding other fish, the bonito has an outstanding content of vitamin B3 and B12, the latter in quantity superior to many fish and meats. In general, these B group vitamins allow the use of energy nutrients.
It also has liposoluble vitamins, such as A and D, which accumulate mainly in their viscera (liver, especially) and muscle.
In relation to minerals, bonito has interesting amounts of potassium, phosphorus, magnesium and iron, in addition to iodine.
