Bonito vs. Tuna — What's the Difference?

Known for their streamlined bodies and preference for warm waters.

A large, widely varied species of fish, popular in global cuisines.

Often targeted for sport fishing rather than commercial.

Offers a range of flavors, from mild to rich.

A smaller, fast-swimming fish with a strong flavor.

Valued for its nutritional content, including omega-3 and protein.

Their meat is darker and used in specific culinary contexts.

Essential to commercial fishing industries, with some species overfished.

Less commonly eaten than tuna due to their pronounced taste.

Can grow to several hundred pounds and live in diverse climates.

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 tuna is a saltwater fish that belongs to the tribe Thunnini, a subgrouping of the Scombridae (mackerel) family. The Thunnini comprise 15 species across five genera, the sizes of which vary greatly, ranging from the bullet tuna (max.

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

Any of various often large scombroid marine food and game fishes of the genus Thunnus and related genera, several of which, including albacore and skipjack tuna, are commercially important sources of canned fish. Also called tunny.

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

Any of several related fishes, such as the bonito.

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

The edible flesh of tuna, often canned or processed. Also called tuna fish.

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

Any of several prickly pears, especially O. ficus-indica, widely cultivated for its edible red fruit.

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

The edible fruit of any of these cacti. Also called cactus pear.

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.

Any of several species of fish of the genus Thunnus in the family Scombridae.

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 edible flesh of the tuna.

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

The prickly pear, a type of cactus native to Mexico in the genus Opuntia.

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

The fruit of the cactus.

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

The Opuntia Tuna. See Prickly pear, under Prickly.

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

Any one of several species of large oceanic fishes belonging to the mackerel family Scombridae, especially the bluefin tuna (Thunnus thynnus, formerly Orcynus thynnus or Albacora thynnus), called also the common tunny or great tunny, a native of the Mediterranean Sea and of temperate parts of the Atlantic Ocean. It sometimes weighs a thousand pounds or more, and is caught commercially in large quantity for use as food; - also called, especially in Britain, tunny. It is also one of the favorite fishes used by the Japanese in preparing sushi. On the American coast, especially in New England, it is sometimes called the horse mackerel. Another well-known species is the yellowfin tuna (Thunnus albacares) of warm seas. the See Illust. of Horse mackerel, under Horse.

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

The bonito, 2.

The meat of the tuna, used as food; - also called tuna fish.

Tropical American flat-jointed prickly pear; Jamaica

Important warm-water fatty fish of the genus Thunnus of the family Scombridae; usually served as steaks

Any very large marine food and game fish of the genus Thunnus; related to mackerel; chiefly of warm waters

New Zealand eel

Tuna's versatility and milder flavor make it suitable for a wide range of dishes, enhancing its global popularity.

Bonito are generally smaller, faster, and have a stronger taste than the more variably sized and milder-flavored tuna.

Due to their distinct flavors, bonito might not be suitable for all recipes that call for tuna, especially those requiring a milder taste.

Bonito can be more sustainable due to less commercial fishing pressure, but sustainability depends on fishing practices and regional stocks.

Not all, but some, like the Atlantic bluefin tuna, are critically endangered due to overfishing and demand.

Yes, both belong to the Scombridae family, making them related but distinct in size, habitat, and culinary use.

Its lesser demand and smaller size typically result in less intensive fishing practices.

Yes, tuna is rich in omega-3 fatty acids and protein, beneficial for heart health and more.

Yes, some tuna species, like bluefin, can be significantly more expensive due to their size, flavor, and demand.

Both are excellent sources of protein and omega-3 fatty acids, contributing to muscle maintenance and cardiovascular health.

Bonito is best cooked in ways that complement its strong flavor, such as grilling or incorporation into flavorful stocks.

Its strong flavor makes it particularly suited for dishes that can handle or require a pronounced fish taste.

Tuna flavor varies from mild (like albacore) to rich and fatty (like bluefin), influenced by diet, habitat, and fat content.

They aim to regulate fishing practices, ensuring sustainable stocks of tuna for future generations.