Butterfish
"Butterfish" is a common name applied to several unrelated small, flat marine fish prized for a rich, buttery flavor and soft, delicate texture when cooked. The name covers the Atlantic butterfish and Pacific butterfish, both in the family Stromateidae, the unrelated Japanese butterfish, and is sometimes applied loosely to silver pomfret, so a recipe or fish counter listing "butterfish" may mean different species depending on the market.
The Pacific butterfish (Peprilus simillimus) is found in the waters off the west coast of North America, while the closely related Atlantic butterfish (Peprilus triacanthus) is fished off the U.S. Atlantic coast; both belong to the Stromateidae family of small, silvery-colored fish. They typically grow to a length of 8-12 inches and have a distinctive, rounded body shape. Butterfish are known for their high oil content, which contributes to their smooth, buttery mouthfeel.
In culinary applications, butterfish is prized for its versatility and delicate flavor. The flesh is white, flaky, and extremely tender, making it well-suited for a variety of cooking methods. Butterfish is commonly pan-seared, grilled, baked, or used in stews and soups. Its mild taste allows it to take on the flavors of seasonings, sauces, and other ingredients it is paired with.
In Japan, the fish marketed as butterfish is typically the Japanese butterfish (Psenopsis anomala), known locally as "ibodai"; despite the shared common name, it belongs to a different family (Centrolophidae) than the Atlantic and Pacific butterfish described above. In Japanese cooking, it is often served as sashimi, lightly grilled, or used in dishes like tempura and miso soup. In Hawaii, butterfish is a popular ingredient in poke, a traditional raw fish salad.
Beyond Asia, butterfish is also used in various cuisines around the world, and both the Atlantic and Pacific species turn up on menus in U.S. coastal regions. Note that in some markets, escolar is mislabeled as "butterfish" or "white tuna"; escolar contains an indigestible wax ester that can cause digestive upset, so it is worth confirming the actual species when buying. Butterfish can be used in a wide range of dishes, from simple pan-fried preparations to more complex recipes, such as curries, stir-fries, and fish tacos.
When purchasing butterfish, it is important to look for fresh, firm fillets or steaks with a bright, silvery appearance and minimal discoloration. Butterfish is highly perishable and should be consumed within a few days of purchase or frozen for longer-term storage.
In addition to its culinary applications, butterfish is also valued for its nutritional profile. It is a good source of protein, omega-3 fatty acids, and various vitamins and minerals, making it a healthy seafood option.
Overall, butterfish is a versatile and flavorful name covering several fish that has gained popularity in various culinary traditions around the world. Its delicate texture and buttery taste make it a valuable ingredient for a wide range of dishes and cooking techniques.