As the fishing ban is over, fish counters look very colorful these days. One of the fishes that excite me the most in this season is ‘bonito’. read more
As the fishing ban is over, fish counters look very colorful these days. One of the fishes that excite me the most in this season is ‘bonito’. Grown in the Black Sea and the Sea of Marmara, the season for bonito begins in September and continues until February. The most delicious time for this fish is the months of November and December. According to its size, the name for the fish varies as well.
In the beginning, the small size (20-30 cm) of bonito is called ‘baby bonito’. Since they are very small, baby bonitos are not fatty. As they grow up, they get fatty and delicious. I don’t recommend grilling the baby bonito. It is really very dry and must be served with sauce.
When bonito gets bigger to 30-40 cm, it gets the original name. It’s the time when bonito is really delicious! Fatty bonito is both my and Sanayi 313’s favorite. I prefer to serve it grilled. The key part for cooking is being very careful while grilling so the fish does not become dry.
Bonitos that are 50-60 cm are called ‘tunny’. This is the most fatty time for the fish. Generally it is consumed as salted fish. I developed the idea of salted fish for Sanayi 313’s menu. I made pickles out of the avocados I bought from Alanya Bazaar. I am really excited for the pickles. I am thinking of serving them along with salted fish in private events. I love to eat fish along with sour and salty things.
Bonito, which has just taken its place in Sanayi 313’s menu, is served with homemade mayonnaise since it is not fatty yet. I’d like to share with you the recipe for the mayonnaise. You can create your own difference with it, not only for fish but also for sandwiches.
Mayonnaise with poppy seed and turmeric
2 eggs’ yolk
500-ml. olive oil
½ lemon juice
1-tablespoon poppy seed
4 pickled cucumbers (minced as small cubes)
¼ dill (minced)
1 package of garlic chive
2 cloves of garlic (grated)
Adding the olive oil to eggs’ yolk slowly, we whisk them in a mixer. When the mix is thickened enough, we add the lemon juice. The lemon juice is not only for the sour taste. Since the eggs are uncooked, it is a precaution for bacteria.
Then, we add all the remaining ingredients into the mayonnaise and serve it along our bonito.
This is the new favorite of the menu! I need to eat a juicy bonito after writing this recipe…
TAGS: BONITO, RECIPE, MAYONNAISE SAUCE, SANAYİ 313 KITCHEN