Atlantic bonito are probably the only member of the Scombridae family caught from Atlantic Ocean waters that anglers will prepare as food. And anyone who accidentally has tried an albacore, thinking it was a bonito, understands the difference.
The bonito family is made up of seven species, including the two most Tarheel State anglers know — Atlantic bonito (Sarda sarda) and striped bonito (Sarda orientalis).
Other bonitos include the Australian bonito (Sarda australus), Eastern Pacific and Pacific bonito (Sarda chiliensis), leaping bonito (C. elegans), dogtooth tuna (G. unicolor), and Plain bonito (O. unicolor).
Atlantic and striped bonitos are found in the Atlantic Ocean, Mediterranean Sea and Black Sea where people often prepare them baked, grilled or pickled.
“I like fried bonito,” said guide Wayne Crisco of Holly Ridge. “I filet a bonito, cut the filets into bite-size pieces and marinate them overnight in Italian seasoning in the refrigerator.”
Crisco’s wife, Karen, heats vegetable oil to 350 degrees in a frying pan, then drops the bonito pieces, covered in House Autry batter, into the hot oil.
“When it floats (in the oil), it’s ready to eat,” Crisco said.
The bonito caught most often off the North Carolina coast probably is the striped bonito, sometimes considered a separate species (Sarda velox), although local anglers catch Atlantic and striped bonito. Atlantic bonito are the larger of the two species.
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