Why this predatory fish shares its name with the word for pretty

Nature · Published 3 October 2026 Swipe more like this →

In short: Bonitos are medium-sized, predatory fish that often hide in plain sight, frequently mistaken for their close relative, the skipjack tuna. While their name sounds like the Spanish or Portuguese word for pretty, its true etymological roots remain a mystery, tracing back to a strange medieval Latin term with obscure origins.

The tribe Sardini, commonly known as bonitos, comprises eight distinct species across four genera. These ray-finned fish belong to the Scombridae family, sharing a lineage with mackerel and tuna. Among the recognized species are the Australian bonito, described by Macleay in 1881, the Eastern Pacific bonito, identified by Cuvier in 1832, and the Pacific bonito, cataloged by Girard in 1858. Other notable members include the striped bonito, named by Temminck and Schlegel in 1844, the leaping bonito, documented by Whitley in 1935, the dogtooth tuna, noted by Rüppell in 1836, and the plain bonito, recorded by Geoffroy Saint-Hilaire in 1817.

The linguistic history of the name is as elusive as the fish itself. While it matches the adjective for pretty, researchers have found no definitive evidence for this origin. Instead, the noun appears to derive from the medieval Latin boniton. This term possesses an unusual structure and may be linked to the word byza, potentially borrowed from the Greek term for owl. This lack of clarity reflects the broader confusion surrounding the fish, as skipjack tuna are frequently misidentified as bonito, particularly in Japanese culinary contexts.

Culinary traditions treat the fish with varying degrees of prestige. Atlantic bonito, found throughout the Mediterranean and Black Seas, is a popular food source, often prepared grilled, baked, or pickled as lakerda. Conversely, the meat of smaller or younger specimens is sometimes utilized as a budget-friendly substitute for skipjack tuna in canning. In some regions, this extends to the production of inexpensive bonito flakes, a variation of katsuobushi. However, international regulations are strict; bonito cannot always be marketed as tuna, reflecting its distinct identity within the Scombridae family despite its frequent role as a culinary stand-in.

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