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Oriental Bonito (Sarda orientalis, Wild-Caught) — Easyseafood

Name: Oriental Bonito (Sarda orientalis, Wild-Caught) — Easyseafood
Brand: Easy Seafood
Price: 18000 USD
Availability: OutOfStock

Oriental Bonito in this product refers to the fish Sarda orientalis (oriental bonito, striped bonito) — a wild-caught pelagic scombrid of the family Scombridae, genus Sarda — supplied whole round (WR) or headed & gutted (H&G), frozen. It is a species identity, not a cut. It is not the "bonito" of canning and katsuobushi — that is skipjack Katsuwonus pelamis, a different genus (and a different HS code). It is also distinct from the true tunas of the genus Thunnus. Locking the Latin name Sarda orientalis prevents substitution with skipjack or off-species tunas.

What It Is

Sarda orientalis is a schooling, oceanodromous pelagic scombrid (mackerel / tuna family) widely distributed across the Indo-Pacific — from the Red Sea and East Africa to Hawaii and the eastern Pacific, north to Japan and south to Australia. It is wild-caught by purse seine, trawl and troll line, chilled at sea, then frozen whole round or H&G by BQF block or IQF with a protective glaze. The flesh is moderate in fat, reddish and firm, valued raw as sashimi (top-grade lots) and cooked by grilling, frying and baking; it is also a canning and drying fish. Maximum size around 1 m, though market fish are commonly ~50 cm.

Key Features

Wild Sarda orientalis — oriental / striped bonito, catalog default species (genus Sarda, family Scombridae)
Wild-caught — purse seine / trawl / troll line (not farmed)
Whole round (WR) or headed & gutted (H&G)
BQF block (typically 10 kg) or IQF single-frozen
Protective ice glaze 0–20% optional
Moderate-fat, firm reddish flesh; sashimi / grill / can / dry grades

Applications

Sashimi / raw — top-grade fresh-frozen lots
Grilling, pan-frying, baking — firm steaks and loins
Canning — a scombrid alternative to skipjack
Drying / salt-curing — dried-bonito (katsuobushi-style) processing
Loin & steak — foodservice portions

Certifications & Packaging

MSC — applicable (wild-capture; certified fisheries available on request)
ASC / BAP / GLOBALG.A.P. — NOT applicable (oriental bonito is wild, not farmed)
HACCP / BRC / IFS / ISO 22000 — food-safety management systems
HALAL / KOSHER — available on request

Storage & Handling

Frozen at -18 °C or below. Typical shelf life 12–18 months (whole round / H&G, glazed) under an unbroken cold chain. Thaw under refrigeration; for raw use, source sashimi-grade lots and consume promptly. Keep the glaze intact until use to limit oxidation of the reddish muscle.

FAQ

Q1. What species is "oriental bonito"?
A. Sarda orientalis (oriental / striped bonito), family Scombridae, genus Sarda. It is not skipjack Katsuwonus pelamis — the "bonito" of canning and dried bonito — which is a different genus. It is also distinct from the true tunas (Thunnus). Specifying the Latin name prevents substitution with skipjack or cheaper off-species tunas.

Q2. Is it wild-caught or farmed?
A. Wild-caught — oriental bonito is captured by purse seine, trawl and troll line; it is not an aquaculture species. Capture method is stated explicitly so buyers with bycatch / fisheries-management policies can assess it, rather than implying a farmed origin.

Q3. Which sustainability certification applies?
A. Because oriental bonito is wild-caught, the relevant label is MSC (certified fisheries available on request). ASC / BAP / GLOBALG.A.P. do not apply — those are aquaculture standards and this species is not farmed. HACCP / BRC / IFS / ISO 22000 and HALAL / KOSHER are standard regardless.

Q4. What HS code applies to frozen oriental bonito?
A. HS 0303.59 — frozen "other fish" of the pelagic group, which explicitly includes bonitos (Sarda spp.). Do not use 0303.43 — that is skipjack / stripe-bellied bonito (Katsuwonus pelamis), a different genus and code. Some older references list 0303.89; the current HS places Sarda bonitos in 0303.59 — confirm the destination national sub-line with your broker. If filleted, the code shifts to 0304; if canned or prepared, to Chapter 16 — 1604.

Q5. BQF or IQF, and what about glaze?
A. BQF 10 kg block is the bulk standard for whole / H&G oriental bonito (lowest cost). IQF keeps fish separate for retail and portion packs but costs more. A protective glaze (0–20%) limits freezer burn and surface oxidation of the reddish flesh; confirm glaze % at order.

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