Bonito. This is not the classic, shiny, striped bonito much used in Spanish cooking, but the much rarer bonito found on the North African coast.
"Tuna in the style of Asturias." Steaks of skipjack tuna in a spicy vegetable sauce, served at Christmas in Asturias.
Bonito a la oriotarra is a Spanish dish of skipjack tuna steak fried and served with a purée of tomatoes and green peppers.
Bonito. A migratory fish which is available up to 25 lb (11.3 kg). Often sold as tuna, though it is not.
Cobia. These fish are found in both the Atlantic and Pacific Oceans and are pelagic. Feeding mainly on crabs and small squid, this adds to the flavour of their own, firmly-textured flesh. They are typically served in the form of grilled or poached fillets.
Anchovy. May also be small fish such as whitebait, fresh anchovies, sardines, often pickled in salt and vinegar, or fried like whitebait. It should properly probably be anchovy.
"Anchovies in the style of Malaga." Fresh anchovies or sardines served fanned out from their tails, floured and fried.
Anchovies or sardines pickled in salt. These are usually packed into barrels with the salt, and need to be well washed and filleted before use, and are cooked before eating.
