About Sarda sarda (Bloch, 1793)
Atlantic bonito, with the scientific name Sarda sarda (Bloch, 1793), are a fish species whose group members have dorsal fins that sit very close to each other, or are only separated by a narrow gap. The entire body of the Atlantic bonito is covered in scales, and scales in the area of the pectoral fin and along the lateral line are typically larger than other scales. Bonitos, which are all fish classified in the genus Sarda, differ from tuna in three key traits: they have compressed bodies, they lack teeth on the roof of the mouth, and they have distinct differences in colouration. Atlantic bonito share Atlantic Ocean waters with striped bonito, Sarda orientalis. The Atlantic population of striped bonito is sometimes classified as a separate species: Sarda velox. Striped bonito have been caught along the Atlantic coast as far north as Cape Cod. Striped bonito share similar habits with Atlantic bonito, but are somewhat smaller than the more common Atlantic bonito. Atlantic bonito can be distinguished from this relative by their dark oblique stripes on the back, and a maxillary that is only about half as long as the head. By contrast, striped bonito have nearly horizontal striping on their topside, and a maxillary that is more than half the length of the head. Atlantic bonito can grow up to 75 centimetres (30 in) long, and reach a weight of 5–6 kilograms (11–13 lb) at this maximum length. The world record Atlantic bonito, caught in the Azores, weighed 18 pounds 4 ounces (8.3 kg). Bonito is a popular food fish in the Mediterranean. Its flesh has a similar texture and flavour to tuna and mackerel, and the fish has an intermediate size between the two. Bonito that weigh 1 kg (2.2 lb) or less, called palamut in Bulgarian (written паламуд in Bulgarian Cyrillic), are often grilled as steaks. Larger bonito, called torik in Turkish, are cut into steaks and preserved as lakerda. Bonito is also sold canned, but canned bonito del norte from Spanish is not actually true bonito — it is albacore tuna. In Algeria and Spain, Atlantic bonito is often prepared as escabeche, a preparation that preserves the fish for about a week. Bonito can also be baked and served cold.
