Butterfish
- Thread starter desertrat
- Start date
cattitude
My Sweetest Boy
We used to have them for dinner when I was a kid. Until now, I'd forgotten about that.
Chasey_Lane
Salt Life
I've never heard of them before. How do you cook them?
desertrat
0_0
Well, that proves they don't kill you. What else?
No, idea. Do you cook them? They look a lot like some fish I saw people on boats in Hong Kong using to dip rice out of bowls and they looked raw. I suppose I could look up a recipe.
Chasey_Lane
Salt Life
Oh, I just figured you'd cook 'em and eat 'em up. Or maybe Andrew Zimmern would only do that.
desertrat
0_0
If they are anything like Pompano they should be really good eating. The ones at shoppers were only about 6-7 inches long.
The Pacific pompano and the harvestfish are close relatives to butterfish
Atlantic butterfish are plentiful during the late spring and late fall; Pacific pompano are available during spring and summer.
The secret to successful butterfish cookery is do not overcook. Whichever of the following cooking methods you choose, your butterfish will be cooked when its flesh becomes opaque but is still moist, and can easily be pierced with a fork. For grilling and frying, leave scales on but cut off the head and tail with a sharp knife. For baking and poaching, rub off the small scales with your fingers.
Baking
Place butterfish in a greased baking dish or wrap in oiled foil and place on a baking sheet. Brush with melted butter or oil and season with salt and pepper, or cover with a piquant sauce. Bake in a preheated 450°F (230°C) oven until done, about 10 minutes for each inch (2.5cm) of thickness.
Grilling
Place the whole small fish directly on greased grill, 4 to 6 inches (10 to 15cm) above prepared coals or fire. Baste with butter, oil, or marinade, and close hood of grill. Cook until fish is opaque and moist on the inside, 6 to 8 minutes.
Pan frying
Coat butterfish with seasoned flour, crumbs, or cornmeal. Shake off extra coating and fry fish in a small amount of hot butter or oil, turning once halfway through cooking time. Cook until opaque and moist on the inside, 4 to 8 minutes.
The Pacific pompano and the harvestfish are close relatives to butterfish
Atlantic butterfish are plentiful during the late spring and late fall; Pacific pompano are available during spring and summer.
The secret to successful butterfish cookery is do not overcook. Whichever of the following cooking methods you choose, your butterfish will be cooked when its flesh becomes opaque but is still moist, and can easily be pierced with a fork. For grilling and frying, leave scales on but cut off the head and tail with a sharp knife. For baking and poaching, rub off the small scales with your fingers.
Baking
Place butterfish in a greased baking dish or wrap in oiled foil and place on a baking sheet. Brush with melted butter or oil and season with salt and pepper, or cover with a piquant sauce. Bake in a preheated 450°F (230°C) oven until done, about 10 minutes for each inch (2.5cm) of thickness.
Grilling
Place the whole small fish directly on greased grill, 4 to 6 inches (10 to 15cm) above prepared coals or fire. Baste with butter, oil, or marinade, and close hood of grill. Cook until fish is opaque and moist on the inside, 6 to 8 minutes.
Pan frying
Coat butterfish with seasoned flour, crumbs, or cornmeal. Shake off extra coating and fry fish in a small amount of hot butter or oil, turning once halfway through cooking time. Cook until opaque and moist on the inside, 4 to 8 minutes.
cattitude
My Sweetest Boy
Last edited:
BS Gal
Voted Nicest in 08
Good think you're not running for the nicest of 2009.
Well, I didn't CALL her that to her face...so that counts for something.
desertrat
0_0
She makes great sausagebread.....butterfish.
I think I'll be trying them soon. Most likely pan fried. Anyone have a 6 inch skillet? Just kidding, I think I could eat about 10 of them. Like crab wings.
Dutch6
"Fluffy world destroyer"
They gotta be good if they have high fat content.She makes great sausagebread.....butterfish.
I think I'll be trying them soon. Most likely pan fried. Anyone have a 6 inch skillet? Just kidding, I think I could eat about 10 of them. Like crab wings.