Bonito is a name given to various species of medium-sized, predatory fish of the genus sarda, in the mackerel family, especially the common or Atlantic bonito (sarda sarda) and the Pacific bonito (sarda chiliensis).

Bonito meat has a firm texture and a darkish color. The meat of young or small bonito can be of lighter color, close to that of skipjack, and is sometimes used as a cheaper substitute of skipjack tuna, especially for canning purposes. Bonito may not be marketed as tuna in all countries, however. The bonito has a moderate fat content.

Shavings of dried smoked bonito, called katsuobushi, are a frequently used seasoning in Japanese cuisine and an important ingredient in dashi stock.