Butterfish are found all along the New Zealand coast where they feed on kelp beds over shallow rocky outcrops, because of this they are not often seen in waters deeper than 15 metres.
Also called greenbone, because their bones have a greenish tinge, they should not be confused with the warehou family that are often called butterfish in Japanese cuisine.
Even though they are found throughout New Zealand, butterfish’s main fishery is centred on the Cook Strait, between Tasman Bay, Castlepoint and Kaikoura, and along the East Cape. There is a smaller fishery located around Stewart Island.
The colour of this inshore fish varies depending on the sex and age. Young fish are a golden-bronze, adults are brown to olive green, whilst the largest fish are a dark blue-black.
They are a good source of vitamin B and omega 3, and like all seafood is a great source of protein.
Cooking
Butterfish have a clean and delicate flavour, with a translucent flesh, which is tender and moist once cooked, which is where they get their “butteriness” they are named after. Their flesh flakes beautifully, making it perfect in a fresh summer salad or with pasta.
To check that the fish is fresh, make sure it has rosy pink pastel coloured gills, bright and clear corneas and the skin has a luminous sheen. When buying butterfish check the flesh is semi-transparent and glossy, if it isn’t, or the fish looks stick or mushy, then it is not fresh.
Give this recipe a try!
Butterfish fillets with a fresh karengo salsa
INGREDIENTS
- 6 butterfish fillets
- Butter or oil as preferred (for frying)
Salsa
- 8 tomatoes, finely chopped
- ½ telegraph cucumber, finely chopped
- 1 red onion, finely chopped
- 2 tbsp small capers
- Handful flat parsley leaves
- 2 tbsp Pacific Harvest karengo fronds
- 2 tbsp balsamic vinegar
- 150ml extra virgin olive oil
- 1 tsp dried chilli flakes
- Juice of one lime
COOKING METHOD
- Combine all of the salsa ingredients in a bowl. Season to taste, and set aside at room temperature.
- Melt butter in a fry pan on a low heat, or heat oil in the fry pan on a medium heat (as preferred). Season the butterfish fillets with a little salt and pepper. Once the butter is melted, or the oil is heated (being careful to watch the oil doesn’t get too hot as it will spit), bring the temperature to a medium heat and carefully lay the fish fillets in to the pan. Cook the fillets on both sides, carefully turning once, until the flesh turns just white.
- Serve the butterfish with a generous helping of the salsa spooned over the fillets.
Salsa recipe and photo provided by Louise M. Fawcett of Pacific Harvest.
