The auxis tapeinosoma manufacturer tells you that bonito are distributed in tropical and subtropical oceans, and both are produced in the South my country Sea and the East China Sea. Bonito is a very important economic fish. It has a good taste and can be made into bonito, canned and sashimi. There is a record of ciguatera poisoning.

The auxis tapeinosoma manufacturer tells you that bonito, like tuna, is an important economic fish in the ocean. It can be eaten fresh or made into salty and dried products. The world's major fishing countries use bonito to process canned products, which are very popular in European and American markets. The auxis tapeinosoma manufacturer tells you that bonito has a wide distribution range. In the Indian Ocean, the Pacific Ocean and the Atlantic Ocean where the water temperature is higher than 15 degrees Celsius, there are bonito traces, and the reserves are abundant, and the development and utilization prospects are still optimistic.
The manufacturer of auxis tapeinosoma tells you that bonito stock often used in Japanese cooking is made from bonito. Bonito is cooked in a special process in Japan, and the bones are removed and smoked repeatedly. Because the smoked bonito is as hard as a block of wood, it is also called "wooden fish", and it is reported that it is also called the bonito festival. The condiment, also known as "wood fish essence", is one of the most commonly used condiments in Japanese cuisine and Japanese family restaurants.