If we talk about coastal bonito, the optimum moment for its consumption, when it keeps its maximum gastronomic balance, is the second half of July and the first of August, although it can be enjoyed until the end of September, even October.
In the kitchen his versatility is enormous. Ideal for preparing skewers, toasts, skewers and tapas, as an ingredient for salads, stir-fries, tortillas, pastas and rice dishes. When it comes to making unique dishes, the important thing is to know how to treat it, since it is an elegant product that if it is mistreated when cooking it, it ceases to be so. In general both its noble and less noble parts are chafed if they are cooked too much. Also, not all parts should be cooked the same; Where it has more fat, it is preferable to grill or grill, so that it seals on the outside and respects its juiciness.
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