Bonito vs. Skipjack — What's the Difference?

A group of medium-sized, predatory fish in the tuna family.

A key species in the tuna family, commonly canned.

Known for their streamlined shape and fast swimming.

Recognized for its robust flavor and firm texture.

Utilized fresh or dried in various cuisines.

Higher fat content than some other tunas.

Less oily and with a delicate flavor.

Subject to intense fishing due to high demand.

Not as widely fished as some other tuna species.

Often used in sushi and sashimi besides being canned.

Bonitos are a tribe of medium-sized, ray-finned predatory fish in the family Scombridae – a family it shares with the mackerel, tuna, and Spanish mackerel tribes, and also the butterfly kingfish. Also called the tribe Sardini, it consists of eight species across four genera; three of those four genera are monotypic, having a single species each.

A skipjack tuna.

Any of various marine food and game fishes of the family Scombridae and especially the genus Sarda, resembling a small tuna.

Any of various other fishes, such as the bluefish, that habitually leap out of the water.

Any of various marine fish of the genus Sarda that are related to and resemble the tuna.

Pl. skip·jacks A fishing sloop having a bottom shaped like a flat V and vertical sides.

A large tropical fish, the skipjack tuna, allied to the tunny, Katsuwonus pelamis.

Any of several not closely related fish.

The medregal (Seriola fasciata), an edible fish of the southern of the United States and the West Indies.

Several of the genus Euthynnus resembling tuna.

The cobia or crab eater (Rachycentron canadum), an edible fish of warm waters globally.

Katsuwonus pelamis.

A large tropical fish (Orcynus pelamys) allied to the tunny. It is about three feet long, blue above, with four brown stripes on the sides. It is sometimes found on the American coast.

The common bluefish

Any of a variety of scombroid fishes of the genera Sarda or Euthynnus, with a size intermediate between those of the smaller mackerels and the tunas. It is applied especially to the skipjack tuna (Euthynnus pelamis, syn. Katsuwonus pelamis, formerly Sarda Mediterranea, also called skipjack) of the Atlantic, an important and abundant food fish on the coast of the United States, and (Sarda Chilensis) of the Pacific, and other related species. These are large and active fishes, of a blue color above and silver below, with black oblique stripes.

The alewife

The medregal (Seriola fasciata), an edible fish of the southern of the United States and the West Indies.

The bonito

The cobia or crab eater (Elacate canada), an edible fish of the Middle and Southern United States.

The butterfish

Flesh of mostly Pacific food fishes of the genus Sarda of the family Scombridae; related to but smaller than tuna

The cutlass fish

Fish whose flesh is dried and flaked for Japanese cookery; may be same species as skipjack tuna

The jurel

Any of various scombroid fishes intermediate in size and characteristics between mackerels and tunas

The leatherjacket, leatherjack (genus Oligoplites)

The runner.

The saurel.

The saury.

The threadfish.

(obsolete) An upstart.

An elaterid; a click beetle.

A shallow sailboat with a rectilinear or V-shaped cross section.

An upstart.

An elater; a snap bug, or snapping beetle.

A name given to several kinds of a fish, as the common bluefish, the alewife, the bonito, the butterfish, the cutlass fish, the jurel, the leather jacket, the runner, the saurel, the saury, the threadfish, etc.

A shallow sailboat with a rectilinear or V-shaped cross section.

Oceanic schooling tuna of considerable value in Pacific but less in Atlantic; reaches 75 pounds; very similar to if not the same as oceanic bonito

Medium-sized tuna-like food fish of warm Atlantic and Pacific waters; less valued than tuna

Able to right itself when on its back by flipping into the air with a clicking sound

While they can be substituted for each other in some recipes, their differences in fat content and flavor profile might alter the dish's intended taste and texture.

Bonito has a lighter, more delicate flavor compared to the stronger, more pronounced flavor of skipjack.

Bonito is primarily used fresh in sashimi and sushi or dried to make katsuobushi.

Skipjack's oilier and tougher meat makes it well-suited for grilling, baking, or canning, while bonito is best served lightly cooked or raw to appreciate its delicate texture.

Bonito typically has a series of horizontal stripes on its side, which are not as prominent in skipjack, which may display a more streamlined appearance with less distinct striping.

No, skipjack is more widely available globally, especially in canned form, due to its extensive use in the commercial tuna industry, while bonito is more niche and often found in specific regional markets.

Skipjack's robust flavor and abundant population make it ideal for canning.

Both bonito and skipjack are found in various oceans worldwide, but their specific fishing grounds can vary based on migration patterns and fishing regulations.

Conservation efforts for skipjack are more prominent due to its high commercial demand, leading to more significant regulatory oversight and sustainability initiatives, whereas bonito might not be as heavily regulated.

It's rare to find bonito in canned products because its leaner meat and more delicate flavor are less suited to the canning process compared to skipjack.

Yes, due to its high demand and intensive fishing practices, sustainability concerns are significant for skipjack.

Generally, bonito are smaller and lighter than skipjack, which can grow larger and has a bulkier build.

Skipjack generally has a higher fat content, providing more omega-3 fatty acids, while bonito is leaner with slightly less caloric content.

Generally, bonito may be more expensive than skipjack due to its less abundant availability and demand, especially when sought after for specific culinary uses like katsuobushi.

Both species are important predators in their marine environments, but skipjack, due to its larger populations and significant role in the commercial fishing industry, has a more impactful role in marine food webs.