a.k.a.: Striped bonito, skipjack, short-finned tuna

Waters:Warm waters worldwide, including Atlantic coasts, Mediterranean and Black Seas, Pacific and Indo-Pacific coasts

Description (in water): One of the smaller members of the tuna family, bonito rarely exceeds 25 lbs. Characteristic dark blue stripes run along the upper half of the body; sides and belly are silvery; back is steel-blue.

Description (in market): Be aware that bonito is often sold simply as "tuna"; such labelling allows fishmongers to get a better price for the meat, which is of excellent quality though not as prized as the meat of its larger cousins. Bonito has a moderate to high fat content and a flavor that is more pronounced than other members of the tuna family.

Sold as: Steaks, fillets, whole

Best cooking: Bonito must be brined before cooking. It bakes well after it's been salted, seasoned and dredged in flour or bread crumbs.

Buying tips: Whole fish should look alive, smell of seawater, and be displayed over ice. Steaks should be free of browning, look fresh, and glisten.

Substitutes: Bluefish, mackerel

Notes: Many Spanish dishes feature bonito, which is prized in the Basque region.
Dried bonito, or katsuobushi, is a popular ingredient in many Japanese dishes; it is an essential component of a soup base called dashi.