Product Parameters
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Frozen Bonito |
|
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Scientific Name |
Auxis Thazard/Auxis rochei |
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Common Names |
Bullet Tuna, Tulingan, Bonito |
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Size Range |
Various weights per piece (e.g., 200-300g, 500-700g, 750g+) |
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Common Packaging |
10kg/ctn or customized |
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Freezing Methods |
Land-frozen or Sea-frozen |
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Payment Term |
By TT |
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Leading Time |
Within 7days after deposit |
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Origin |
China |
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Expiration Date |
Valid for 24 months from the date of production |
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Usage |
Let it thaw naturally before processing |
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Direction |
Make sure to cook thoroughly before eating |
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Keep Frozen at -18℃ or below |
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Product Details
Frozen bonito
Our frozen bonito also known as Bullet Tuna (Scientific name: Auxis rochei) offers a convenient way to enjoy this flavorful fish year-round . Each fish is carefully processed and frozen to lock in its natural goodness, delivering a product that is as versatile as it is tasty.
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Why Choose Our Bullet Tuna?
Robust Flavor and Firm Texture
Frozen bonito is loved for its distinct character. The meat has a firm, dense texture and a darker color compared to white fish, with a moderate fat content that delivers a satisfying, meaty flavor . This isn't a mild, delicate fish; it's bold and stands up beautifully to strong seasonings and slow-cooking methods. For small to medium-sized fish, the flesh can be lighter, close to that of skipjack tuna, making it incredibly versatile .
A Nutritional Powerhouse
Packed with protein, this fish is an excellent choice for a hearty and nutritious meal. Here is the typical nutritional profile for a 100g serving of Bullet Tuna :
|
Nutrient |
Amount per 100g |
Nutrient |
Amount per 100g |
|
Energy |
954 kJ / 228 kcal |
Fat |
4g |
|
Protein |
46g |
Carbohydrate |
2g |
Note: This fish is naturally low in saturated fats and sugars, making it a wholesome choice for any diet.
A Culinary Journey to the Philippines
The true magic of Bullet Tuna is how it transforms into iconic comfort foods. Its firm flesh is perfect for the slow, gentle cooking techniques that define Filipino cuisine .
- Sinaing na Tulingan (Braised Tulingan): This is perhaps the most famous way to prepare this fish. The Bullet Tuna is slowly braised in a mixture of water, salt, and sometimes tamarind or kamias (bilimbi), until incredibly tender and infused with flavor. The long, slow cooking process tenderizes the fish and allows the savory-sour broth to penetrate deeply .
- Ginataang Tulingan (Tulingan in Coconut Milk): For a richer dish, the fish is simmered in creamy coconut milk with aromatics like ginger, garlic, and chili, often alongside eggplant or green papaya. The result is a luscious, spicy, and deeply satisfying stew .
- Simple and Fried: Of course, it is also fantastic when simply seasoned with salt and fried until golden and crispy. It's a classic, no-fuss way to enjoy its natural flavor .
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