Bonito (pelamid) fillet

The boneless flesh of a tuna relative with firm dark pink meat of moderate fat and a pronounced fishy taste, for frying and grilling as steaks, braising and smoking.

Bonito (pelamid) fillet (Atlantic bonito) is the boneless flesh of a smallish tuna relative with firm, slightly dry dark pink meat of moderate fat, a pronounced, faintly 'bloody' fishy taste and few bones. It is marinated, fried and grilled as steaks to a juicy medium, braised in tomato and wine, smoked, canned in oil and cut for tartare and tataki.

Calories, proteins, fats and carbohydrates per 100 g of product

Bonito (pelamid) fillet, Raw: Calories 103.0 kcal, Proteins 22.0 grams, Fats 1.0 grams, Carbohydrates 0.0 grams per 100 g of product.

Calories103.0 kcal

Proteins22.0 grams

Fats1.0 grams

Carbohydrates0.0 grams

Data: USDA FoodData Central

Recipes with this ingredient

Ponito stroganinaRussian cuisine | Appetizers

The recipe is taken from the book "FOODBALL. Traditions. Recipes. Street food. A culinary journey through 11 football capitals of Russia. Look and try!" Alexander Isaev, the author of the idea and organizer of the International Street Food Festival in Kaliningrad : "We live in the region of Russia closest to Europe. Kaliningrad is a history of the migration of people from all over the Soviet Union, so today it is, first of all, a cosmopolitan and multicultural city. It is not surprising that it was here that the first International Street Food Festival in the country was held. Of course, it is important for us to cook from the products of the Baltic Sea, they are what unite us. Our festival, as a showcase of Russian regions with a variety of cuisines, has turned into a platform for communication between European and Russian street fooders. Here, ponito stroganina is one of the main Kaliningrad specialties. In Kaliningrad itself, many are sure that this dish made from a relative of mackerel is widespread throughout the country. And about its appearance in the city they say: the recipe was brought by sailors of fishing ships, who made a snack for themselves from what was at hand, from fish caught in the Atlantic and frozen