Butterfish Good Or Bad? You Choose. Did You Know?

Did you know there are pros and cons about butterfish? First, butterfish are small silvery fish, rarely more than 10 inches (about 25cm) long, that swim along the Atlantic Coast. They get their name from their rich taste. Most of their meat is dark, and it has excellent flavor. Butterfish get their name from their rich taste.

The Pacific pompano and the harvestfish are close relatives to butterfish. They are sold whole or with the head off.

Buying and storing tips:

Quality butterfish are easy to recognize. Fresh butterfish smells like the ocean, but never fishy. Look for eyes that appear bright and clear, almost alive. The gills should be reddish, and the skin moist and with tightly adhering, shiny scales. Fresh butterfish flesh will give slightly when you press it with a finger, then spring back into shape.
Keep butterfish cool on the trip from the market to your house. Never let it stay unrefrigerated for long. To store butterfish, remove packaging, rinse the fish under cold water, and pat dry with paper towels. Fish deteriorates when it sits in its own juices, so place it on a cake rack in a shallow pan filled with crushed ice. Cover with cling wrap or foil and set in the coldest part of the refrigerator. Butterfish will store well this way for up to two days. When well-wrapped, butterfish can be frozen for up to two months in a refrigerator and for three to four months in a deep-freeze. Use lined freezer paper, and wrap fish tightly from head to tail with at least two layers of paper.
To thaw slowly, unwrap, place in pan, cover, and leave for 24 hours in the refrigerator. To thaw faster, place the whole fish (wrapped in a watertight bag) in a sink with cool running water, allowing about 30 minutes per pound (450g). For the fastest thaw, use the defrost cycle of your microwave, allowing two to five minutes per pound (450g), with equal standing time in between zaps (as one minute defrost to one minute resting).

Availability

Atlantic butterfish are plentiful during the late spring and late fall; Pacific pompano are available during spring and summer. They can be found in fish markets as well as Caribbean or Chinese specialty markets.

Preparation, uses, and tips

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.

Poaching

Bring poaching liquid, consisting of water, broth, herbs, and spices, to a simmer. Slip the butterfish in, then cover pan and keep liquid at a simmer for about 8 minutes per inch (2.5cm) of thickness.

Nutritional Highlights

Butterfish, 3 oz. (84.9g) (cooked, dry heat)
Calories: 159
Protein: 18.8g
Carbohydrate: 0.0g
Total Fat: 8.7g
Fiber: 0.0g
*Excellent source of: Selenium (39.8mcg), Niacin (4.9mg), and Vitamin B12 (1.5mcg)
*Good source of: Potassium (409mg)

*Foods that are an “excellent source” of a particular nutrient provide 20% or more of the Recommended Daily Value. Foods that are a “good source” of a particular nutrient provide between 10 and 20% of the Recommended Daily Value.

Butterfish is not a source of omega-3 fatty acids.

Now here is an article I found saying to beware of this fish,  you choose.

Butterfish (Escovar) cannot metabolize the wax esters (Gempylotoxin) naturally found in its diet. These waxy oils accumulate to give an oil content in the muscle meat of 18-21%. These wax esters may rapidly cause gastrointestinal symptoms following consumption; however, these effects are usually short lived.

The gastrointestinal symptoms, called "keriorrhea", caused by these wax esters may include oily orange diarrhea, discharge, or leakage from the rectum that may smell of mineral oil. The discharge can stain clothing and occur without warning 30 minutes to 36 hours after consuming the fish. The oil may pool in the rectum and cause frequent urges for bowel movements due to its lubricant qualities and may be accidentally discharged by the passing of gas. Symptoms may occur over a period of one or more days. Other symptoms may include stomach cramps, loose bowel movements, diarrhea, headaches, nausea, and vomiting.

To minimize the risk of symptoms, strict control of portion size is recommended as well as preparation methods that remove some of the oil. Grilling will greatly reduce the heavy fat content in the fish making it edible without ill side-effects. Portions should be no greater than 6 ounces (170 grams).

Because of the possible effects of consumption, escolar has been banned from consumption in Japan since 1977, as the Japanese government considers it toxic. It has also been banned in Italy.

P.S. Do NOT feed spare Butterfish to your cats - it can make them sicker than dogs, no pun intended :) 

If you have any questions, please feel free to ask! Thanks for looking! God Bless, Simone :)

Copyright@SimoneBonda

Disclaimer - The herbal information on this web site is intended for educational purposes only. It is not the intention of the editor to advise on health care. Please see a medical professional about any health concerns you have. Disclaimer - These statements have not been evaluated by the FDA. The information on this web site is not intended to prevent, diagnose, treat, or cure any disease. Tweet