The bluefin trevally (Caranx melampygus) is a medium to large marine fish of the Carangidae family, widely distributed across tropical and subtropical waters from the Indian Ocean to the Pacific Ocean, including the South China Sea, Taiwan, and Okinawa, Japan.

This fish has a streamlined, fusiform body with a laterally compressed shape and strong swimming ability. Adult specimens can reach 50 to 80 cm in length. Its body is silvery with a bluish tint, featuring vivid blue to violet hues on the sides and tail fin—most notably on the dorsal and anal fins—giving rise to the name “bluefin trevally.” As a typical predatory species, it feeds on small fish, crustaceans, and cephalopods.

The bluefin trevally has firm, elastic flesh with a delicious flavor and is rich in protein and unsaturated fatty acids. It is suitable for various cooking methods such as steaming, salt-grilling, braising, or pan-frying. In Japanese cuisine, it is often used for sashimi or grilled dishes, particularly fitting for preparations that emphasize light and natural flavors. With its striking appearance and excellent culinary value, it is favored by both sport fishing enthusiasts and the high-end food market.