ALSO KNOWN AS: Tuna, Ocean Bonito, Lesser Tuna, Aku
ATLANTIC SOURCE: U.S. wild-caught from New York to Florida
(I wonder if this is at all related to Atlantic bonito = Sarda sarda....some say these are "a type of mackerel"; now I am confused.)
What AM I looking for? In Japan they call it "Katsuo"!
Here in Seattle, I use Katsuo-bushi (dried, smoked, Bonito/mackerel shavings) to make dashi (broth) for my miso soup every day. My miso is made in North Carolina and that's pretty far from Japan. After reading some other posts here, I see that I really should try to find a brick of smoked bonito and make the shavings myself, yet, I don't have the contraption that makes the shavings...anyway....
I am looking for a source for the smoked fish shavings (or brick) that is as far away from Fukushima as possible. It may not be wise to consume Japanese sea foods at this time even though the governments and power companies say "everything is A.O.K." Perhaps someone on the East Coast of the USA who is using fish from the Atlantic could be found. That's what I am after.
I am also looking for Atlantic sources for kombu, wakame and nori. Still, without the bonito/mackerel, I'm lost...(what else could I use? prawns?) [Skipjack tuna = Katsuwonus pelamis; Atlantic bonito = Sarda sarda]
Thank you in advance,
Edited by Dr. Carl, 28 August 2012 - 07:30 PM.