bonito

• Sustantivo que designa un pez de la familia de los escómbridos, parecido al atún, de carne oscura y sabor fuerte, muy usado en la cocina, especialmente en la japonesa donde se seca y se convierte en virutas (katsuobushi).

A noun referring to a type of fish from the mackerel family, often used in cooking, particularly in Japanese cuisine where it is dried and flaked.

1. Edible fish meatB2formalculinary

   The flesh of mostly Pacific food fishes of the genus Sarda, related to but smaller than tuna.

   Bonito (pescado)

   • Grilled bonito is a popular dish in coastal regions.
   • The chef prepared bonito steaks with a lemon butter sauce.
   • Canned bonito is often used in salads and sandwiches.

2. Dried fish flakesB2formalculinary

   Fish flesh that is dried and flaked, commonly used in Japanese cooking; may be the same species as skipjack tuna.

   Hojuelas de pescado seco

   • Bonito flakes are a key ingredient in dashi broth.
   • She sprinkled bonito flakes over the takoyaki.
   • The sushi chef used bonito flakes to add umami flavor.

3. C1formal

   Any of various scombroid fishes intermediate in size and characteristics between mackerels and tunas.

   Bonito (pez)

   • Bonito are often caught by sport fishermen in warm waters.
   • The marine biologist studied the migration patterns of bonito.
   • Bonito are known for their speed and streamlined bodies.