Butterfish

Butterfish butt

El butterfish It is a fish that is offered in Japanese bars in Spain, both raw and in some type of niguiri and sushi. It is a fish that has become quite a fad in gastronomy although many things are said about it.

Does butterfish really exist? Keep reading and know all its secrets.

Characteristics and biology of butterfish

Pomfret fish

Contrary to what many people think, butterfish do exist. It is also known by the name of butterfish. Belongs to the family pholidae (tidal thorns) and to resemble it with other species, we can say that they resemble the barbada, blenny viviparous and lumpero.

It has a size generally between 15 and 20 cm in length. Its body is elongated, similar to that of an eel and fine. It is also a flattened fish and its longer dorsal fin extends from behind the head and has soft spiny rays (hence the family is called tidal spiny).

On the other hand, the anal fin reaches the mid-body point and the tail fin is more rounded. It is one of the fish where the dorsal and anal fins are very easily differentiated. It has very small pelvic fins. As for the head, it is quite small and its lower jaw quite protruding. The mouth is arranged upwards and has small scales that are quite difficult to appreciate, since they are covered under his slimy skin.

Its coloration is brown and frequently has some yellowish spots, forming a fairly regular pattern (as if it were done on purpose). It has a special marking by which this fish is quickly recognized and it is a dark vertical line under the eye. In addition, one of the most characteristic features of this fish is the row of between 9 and 13 spots that is dark in color along the base of the dorsal fin and each surrounded by a light yellow ring. These spots grow as the fish get older. As a child they do not have them.

Feeding and reproduction

Halibut fish

Halibut fish

These fish feed on small benthic organisms and roe.

As for their reproduction, the way in which they reproduce in the Baltic Sea is largely unknown. Scientists assume that this fish spawns during the winter and lays its eggs at the bottom of a shell or under a stone in a nest that has been built by the male. Once the female has spawned, the male is the one who remains protecting the eggs and oxygenating them by flapping his tail.

Distribution and habitat

This fish is found in the coastal waters of Sipoo (east of Helsiki). We can also find some specimens up to Kaskinen in the Gulf of Bothnia and around the Aland Islands.

Its habitat is the seabed, although it is usually about 10 meters deep. To survive and hunt its prey, it hides under rocks or leaves during the day, and at night it goes out in search of its prey to feed.

Butterfish and gastronomy

Sushi with butterfish

Butterfish is a delicacy in Japanese cuisine. Although in Spain it does not go unnoticed. In Spain we call three different species butterfish de peces, since all of them have the type of meat in common. The meat of these fish has a fatty, firm and delicate texture and it is white meat. It is known by this name, due to its physical characteristics it resembles butter.

Next we are going to name the three species that we call butterfish.

  1. This would be the quintessential butterfish. Namely, the original. It is also called pámpano or blue butterfish, in English. It is from this species that its name comes.
  2. Halibut This species is widely used in the kitchen and is called butterfish in the letters.
  3. Black cod. It has nothing to do with the traditional cod that we know, white and salty, but it fulfills the characteristics of meat and texture that has been mentioned before. This fish should be consumed in small quantities, since if more than 170 grams is ingested, it could damage the stomach.

Sushi

Sushi butter fish japanese gastronomy

In Japanese food, butterfish is used in all the letters. It is used in the preparation of niguiri. That is, a piece of butterfish cut into a loin shape and placed on a rice ball.

This is traditional in Japanese gastronomy. But it is that in Spanish food, this fish also has a place. Apart from the three fish mentioned before that are known as butterfish, the school fish, it is also known by that name. Although this fish has a difference with respect to the rest and that is that its composition is rich in fats that are not tolerable by our body. Thus, its consumption frequently produces gastrointestinal problems.

Due to these problems that it can cause, it is not recommended to consume this fish raw, but it is better to cook it before. In case it is consumed without cooking, it is better to remove the skin and fat, avoiding later problems.

As mentioned before, the important thing to consider one of these fish as butter is its fatty, firm and delicate texture and its white color. These fish are a delight accompanied by more daring flavors.

traditional cuisine

black cod

Butterfish is used in other traditional recipes in Japan, how is it for the tataki. This recipe consists of placing a piece of these fish in the pan and passing them briefly. In this way, the fish has to come out almost raw. Once it has been removed from the pan, it is seasoned with salt and pepper and passed through another pan in which we have placed a little olive oil and another little sesame oil. Thus, when the piece is passed through the pan, it will be golden on the outside. After that, put the butterfish in a bowl with ice and let it cool.

To serve it, the piece is removed and cut into slices about two millimeters thick (very, very thin) and can be mixed with strips of turnip, sea spaghetti or white rice.

As you can see, butterfish is a revolutionary in gastronomy.


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