This is the anti-pirated chapter. Don’t click on it first, modify it for a while, don’t be impatient, thank you. This is the anti-pirated chapter. Don’t click on it first, modify it for a while, don’t be impatient, thank you. This is the anti-pirated chapter. Don’t click on it first, modify it for a while, don’t be impatient, thank you. This is the anti-pirated chapter. Don’t click on it first, modify it for a while, don’t be impatient, thank you. This is the anti-pirated chapter. Don’t click on it first, modify it for a while, don’t be impatient, thank you.

Bonito, commonly known as bomb fish, belongs to the order of the order of perch, suborder Tuna, Tuna family, and Bonito.

In the Western Pacific, there is a large area of ​​extremely warm and deserted waters called the Warm Pool. There is one of the largest populations of bonitoes, which are most active in foraging on the western edge of the warm pool. There are two current systems with completely different water quality that converge, creating a convergence zone where nutrition, plankton and small fish are concentrated around it. Bonitoes that originally wander around can only migrate with the food along with the currents. In spring and summer, they come in groups and can be caught all over the coast.

Bonito is the main fishing target of tuna seine, and is also a fishing target of drag-and-haired fishing and gill nets. Like tuna, it is an important economic fish in the oceanic nature. It can be eaten fresh or made into salty and dry products. The world's major fishing countries use bonito to process canned products, which is very popular in the European and American markets. Bonito has a wide range of distribution. In waters with water temperatures above 15 degrees Celsius in the Indian Ocean, Pacific Ocean and Atlantic Ocean, there are traces of bonito, and the reserves are rich, so the development and utilization prospects are still optimistic.

The yaki broth that is often used in Japanese cooking is made of bonito. Bonito is cooked in Japan using a special process and smoked repeatedly after removing fish bones. Because the smoky bonito is as hard as a wooden block, it is also called "wooden fish". It is reported that it is also called bonito. This smoked bonito is the main ingredient and is made of granular condiments made with various amino acids and nucleic acid raw materials. It is also called "wooden fish spirit". It is one of the most commonly used condiments in Japanese cuisine and Japanese food family restaurants.

The bonito is 1 meter long, with a spindle-shaped body, thick, scaleless, smooth surface, and very developed caudal fin. The main feature is that there are several longitudinal dark stripes on the side of the body. The bonito's dorsal fin has 8 to 9 small fins and anal fins and 8 to 9 small fins. The caudal fin is crescent-shaped, with 4 to 7 longitudinal stripes on the side of the body, the dorsal fins are blue-brown, the abdomen is silver-white, and each fin is light gray. The larger one is more than 1 meter long, and the general body length is 400 to 500 mm.

Bonito

10 bonito

Bonito is a warm-water upper migratory fish near Japan. Bonito goes north from spring to summer, and from autumn to winter to migrate in season. It is distributed in a large area from temperate to tropical areas, and is mostly clustered at the intersection of the cooling and cooling water clusters in the radiation area and sea areas with clear water quality.

It is a daytime fish, which appears on the surface during the day to a depth of 260 meters. It floats up at night and often eats sardines, bamboo horns and other fish and crustaceans.

鲣鱼喜欢尾随鲸鱼,鲨鱼而做集体游动,先把水中大些的食物吃掉,剩下的便于鲸鲨吞噬.背鳍有8至9个小鳍臀鳍条14至15根,小鳍8至9个.

Whale sharks also protect bonitoes, which are a symbiotic relationship. Bonitoes often appear in seabirds, chasing food above the fish.

Bonito preys on sardines and other fish young fish, cuttlefish, mollusks and small crustaceans. Usually hundreds of thousands of tails swim back in the ocean, feeding on small fish, shrimps and squids. Grey is their favorite food. If you find it, you will attack up and down, left and right, so that Grey, who has nowhere to escape, will have to jump out of the water.

Reproduction distribution catchEdit

Bonito, which lives in the Pacific Ocean, produces sluggish eggs with a diameter of about 1 mm near the equator every spring. A female fish spawns up to 2 million eggs, with a fraction of

Bonito

Bonito

The second laying is done. The eggs can hatch for 23 days. The juvenile fish can grow to about 15 cm a year and start to go north in summer. The grown juvenile fish begins to go south again in autumn. The adults and juvenile fish of bonito have obvious seasonal distribution, and all 3 years of age are mature. In the Nansha Islands, the spawning period is from 3 to 8 months, and floating eggs are produced.

Bonito is distributed in a vast area from temperate to tropical areas, mainly in the Indian Ocean, Pacific Ocean and Atlantic Ocean where water temperatures are above 15 degrees Celsius, there are traces of bonito.

Among all major traded tunas, bonito produces the highest yield, most of which originate from seine fisheries, which have a moderate utilization of this resource and are sound resource status. However, the utilization of Indian Ocean bonito is not yet clear between moderate or complete utilization, while the resource status of Atlantic bonito is unknown, and the eastern Atlantic bonito may have been fully utilized.

Food recipes Edit

Charcoal burnt sashimi

The meat of bonito in May is sweet and suitable for sashimi in half-baked form to truly taste the fresh and sweet taste of bonito. This fish is mostly made of charcoal burning.

Bonito sashimi platter

Bonito sashimi platter

Cook, because this cooking method removes bacteria from fish skin.

Pounds: 2 people

Preparation time: 20 minutes

Production time: 15 minutes

Ingredients: 160 grams of bonito, wood fish, 30 grams of ginger, 20 grams of garlic slices, 20 grams of red beans, red sprouts, 30 grams of chopped green onions, 10 grams of wasabi, chrysanthemum, and a little soy sauce.

Method of making:

1 Cut the bonito into a long fish fillet and then thread it with a steel needle.

2 Use charcoal fire to burn until the surface of the bonito fillet is burnt, and then quickly put it in ice water to cool down.

3 Take out the bonito fillet, wipe it dry with a cloth and cut it flat.

4 Place bonito fillet in a dish, mix the red bean curd and chopped green onions to decorate and season.

Bonito charcoal sashimi

Bonito charcoal sashimi

5 Serve with ginger, garlic slices, wasabi, chrysanthemum and soy sauce.

Tips:

Before burning charcoal, you should prepare enough ice water for overcooling to keep the original shape and taste of the bonito. In addition, the barbecue time should be accurately grasped to avoid overburning and affecting the taste.

Japanese cuisine

A very common way to eat bonito in Japanese cuisine: bonito

Smash the bonito meat with a knife back and season it slightly. Then grill the surface of the bonito meat with a very urgent firewood fire. Grill the bonito skin over the fire until it turns golden, but the fish is not roasted.

Bonito rice with rice

Bonito rice with rice

After baking, soak in cold water immediately and quickly remove the moisture. Then, add onion, ginger, soy sauce, garlic, etc., dip in "pnzu" a synthetic vinegar. Add the same amount of soy sauce to the juice of citrus and other citrus, and then add sweet cooking wine, bonito shavings, kelp, etc. to make umami seasonings.

Bonito literally means bonito beats us. It is translated as half-salad bonito or half-roasted bonito or silver-skinned bonito.

practice:

1 Cut the shallots into chopped green onions, slice the garlic in thin slices, cut the red peppers into pieces, cut half of the ginger into shreds, and rub the half of the mud.

2 Grind the radish with mud, the bonito pieces are under the skin, skewers of iron, and bake them all over over high heat.

3. After changing color, add ice water, dry the water, rinse the skin and cut it into 1 thick slice. 4. Put a plate of bonito flakes, sprinkle green onion, garlic slices, ginger, roe paste, red pepper, and vinegar soy sauce.

News Report Editor

Fish and shellfish demand increases and raw materials rises in hard battle

20071120

As the demand for canned tuna in Europe, the United States and China increased, the raw material bonito has increased significantly. As Japan's only one of the few dry bonito production areas, Yatsu fell into production difficulties. At the dry bonito sales gathered by wholesalers across Japan on the 13th, the price of dry bonito was 1,543 yen per kilogram, which was 15 times that of 2006. It became an inevitable fact. As the demand for fish and shellfish in the world began to increase, the production of dry bonito will continue to be in a tough battle in the future. According to the Japan Yatsu Dried Bonito Aquatic Products Processing Industry Cooperative, Japan's Yatsu City produces about 11,000 tons of dry bonito annually, and requires 60,000 tons of raw bonito.

Bonito sauce beef tofu rolls

Bonito sauce beef tofu rolls

It accounts for about 30% of Japan's market share. Although bonito caught in Yaotin Port in previous years, it has been useless due to the high price of fish in 2007. In 2006, the price of bonito was around 105 yen, and from April in 2007, it was seen that the price rose to 180 yen in 2013. All the cooperatives forced the self-reliance of production to 30%.

The reason for the high price of raw materials is that in Thailand, Bangkok, where large canned manufacturers gather, the Indian Ocean bonito catches as raw materials for canned tuna. Due to the strengthening of tuna catch restrictions, canned tuna is commonly made of bonito. However, in Europe, the United States and China in economic development, since canned tuna is very popular, the country's fished bonito is exported to Thailand in order to make canned food. Since the production of canned tuna is expected to increase in the future, the number one in the sales of dry bonito, Yiyu City, Ehime Prefecture, Japan and other major companies have increased the price of dry bonito products by 1,015 since this summer. The cooperative also said helplessly: "Since the raw materials for producing dry bonito account for 75 of the sales price, it is impossible to reduce costs, and there is no other way to increase the price."

Ecological Editing

This fish prefers clear and warm surface waters and settles in middle-aged tropical waters, but it migrates seasonally in temperate waters. Small fish are in front, above, old fish are behind, and are close to the side of the boat and eats sprinkled bait, and does not eat dead bait.

Economic useEdit

It is an economical fish of great importance. It tastes very good and can be made into wood, canned food and sashimi, with a record of the poison of snow fish.

Bonito is cooked in Japan using a special process and is repeatedly smoked as a ingredient for the preparation of base soup. Because the smoked bonito is as hard as a wooden block, it is also called "wooden fish". This smoked bonito is the main ingredient and is made of granular condiments made with various amino acids and nucleic acid raw materials. It is also called "wooden fish spirit". It is one of the most commonly used condiments in Japanese families and Japanese cuisine restaurants.

In 2006, bonito exports from various countries are as follows, unit kilogram news reports edited

Fish and shellfish demand increases and raw materials rises in hard battle

20071120

As the demand for canned tuna in Europe, the United States and China increased, the raw material bonito has increased significantly. As Japan's only one of the few dry bonito production areas, Yatsu fell into production difficulties. At the dry bonito sales gathered by wholesalers across Japan on the 13th, the price of dry bonito was 1,543 yen per kilogram, which was 15 times that of 2006. It became an inevitable fact. As the demand for fish and shellfish in the world began to increase, the production of dry bonito will continue to be in a tough battle in the future. According to the Japan Yatsu Dried Bonito Aquatic Products Processing Industry Cooperative, Japan's Yatsu City produces about 11,000 tons of dry bonito annually, and requires 60,000 tons of raw bonito.

Bonito sauce beef tofu rolls

Bonito sauce beef tofu rolls

It accounts for about 30% of Japan's market share. Although bonito caught in Yaotin Port in previous years, it has been useless due to the high price of fish in 2007. In 2006, the price of bonito was around 105 yen, and from April in 2007, it was seen that the price rose to 180 yen in 2013. All the cooperatives forced the self-reliance of production to 30%.

The reason for the high price of raw materials is that in Thailand, Bangkok, where large canned manufacturers gather, the Indian Ocean bonito catches as raw materials for canned tuna. Due to the strengthening of tuna catch restrictions, canned tuna is commonly made of bonito. However, in Europe, the United States and China in economic development, since canned tuna is very popular, the country's fished bonito is exported to Thailand in order to make canned food. Since the production of canned tuna is expected to increase in the future, the number one in the sales of dry bonito, Yiyu City, Ehime Prefecture, Japan and other major companies have increased the price of dry bonito products by 1,015 since this summer. The cooperative also said helplessly: "Since the raw materials for producing dry bonito account for 75 of the sales price, it is impossible to reduce costs, and there is no other way to increase the price."

Ecological Editing

This fish prefers clear and warm surface waters and settles in middle-aged tropical waters, but it migrates seasonally in temperate waters. Small fish are in front, above, old fish are behind, and are close to the side of the boat and eats sprinkled bait, and does not eat dead bait.

Economic use editor: This fish prefers clear and warm surface waters and settles in middle-aged tropical waters, while in temperate waters, it migrates seasonally. Small fish are in front, above, old fish are at the back, and are close to the side of the boat and eats sprinkled bait, and does not eat dead bait.

Economic utilization editor economic utilization editor economic utilization editor economic utilization editor economic utilization editor economic utilization editor economic utilization editor economic utilization editor economic utilization editor economic utilization editor economic utilization editor economic utilization editor economic utilization editor

It is an economical fish of great importance. It tastes very good and can be made into wood, canned food and sashimi, with a record of the poison of snow fish.

Bonito is cooked in Japan using a special process and is repeatedly smoked as a ingredient for the preparation of base soup. Because the smoked bonito is as hard as a wooden block, it is also called "wooden fish". This smoked bonito is the main ingredient and is made of granular condiments made with various amino acids and nucleic acid raw materials. It is also called "wooden fish spirit". It is one of the most commonly used condiments in Japanese families and Japanese cuisine restaurants.
Chapter completed!