Euthynnus Affinis

Euthynnus Affinis also called 3 spots is one of the bonito fish.

Bluish black above, silver below. Scaleless corselet area containing a series of oblique dark stripes behind mid-first dorsal fin. Usually 1–3 small dark spots between pectoral and pelvic-fin bases.

Characteristic Features

Large median keel with 2 smaller keels on either side of caudal peduncle

29–34 gill rakers on first gill arch

8–10 dorsal finlets, 6–8 anal finlets

Interpelvic process 2 flaps

Teeth small and conical in single series

Tongue with 2 longitudinal ridges

Narrow interdorsal space not wider than eye

Body scaleless behind a corselet of enlarged, thickened scales

Application

Euthynnus Affinis consist of a delicate flavor with a moist, somewhat oily and soft texture. The flesh is tender when it is raw, but fairly firm when cooked. It is highly regarded in regions that know how to cook fish like Japan, Southeast Asia and Spain. Dried Bonito (Katsuobushy) can be used to make a soup. Bonito is great when baked, pan-fried or grilled into a mouthwatering dish. It is great paired with simple herbs and seasonings or various sauces.

Flavor/Dietary information: Dark in color, flavorful and oily in texture.

Preparation: Baked, Pan-fried, Grilled, Smoked, Soup

Three point bonito also can be used as the raw material for canning or processed into the precooked loins.