Mediterranean; its flesh is similar to tuna and mackerel, and its size is intermediate between the two. Bonito under or so (called palamut ~ паламуд in Bulgarian) are often grilled as steaks. Larger bonito (torik in Turkish) are cut into steaks and preserved as lakerda. Bonito is also canned, but canned bonito del norte (Spanish) is not bonito, but albacore tuna. In Algeria and Spain, it is often prepared as escabeche, which preserves it for about a week. Bonito may also be baked and served cold. References E. C. Raney "Atlantic Bonito." The Wise Fishermen's Encyclopedia (1951). https://web.archive.org/web/20081226061817/http://www.landbigfish.com/fish/fish.cfm?ID=83 Fish of the Mediterranean Sea Fish of the Black Sea Marine fish of Europe Fish of Europe Scombridae Fish of the Atlantic Ocean Taxa named by Marcus Elieser Bloch Fish described in 1793