Pacific Bonito, Striped Bonito, Katsuo

Pacific Bonito (*Sarda bochilardi*) is a pelagic fish crucial to Japanese cuisine through its transformation into katsuobushi. They are known for their migratory patterns and play a vital role in the marine ecosystem. Overfishing has been a concern, highlighting the need for sustainable fishing practices.

Pelagic fish inhabiting warmer waters (18°C - 29°C) in the eastern Pacific Ocean, ranging from California to Baja California Sur, Mexico. Also found off the coasts of Japan. Prefers open ocean environments.

Spawning occurs in spring/summer. Eggs hatch into larvae feeding on plankton. They reach maturity in 1-2 years. Migration is influenced by temperature and food availability.

Raw bonito has a rich, slightly oily flavor and delicate sweetness. It's heavily processed into katsuobushi through salting, fermentation, and smoking. Katsuobushi is used in dashi, onigiri, donburi, and as a snack.