The butterfish It has conquered the palates of Japanese cuisine enthusiasts and has become popular in numerous restaurants, especially those offering sushi and other Asian dishes. However, there remains much doubt, confusion, and debate surrounding it, especially regarding its true identity, its safety, and the different species erroneously referred to by this name.
Read on to find out all the details about the butterfish: characteristics, related species, habitat, its presence in international gastronomy, precautions when consuming it and the keys to distinguishing it from other varieties.
Biological characteristics and morphology of the butterfish
The fish traditionally known as butter exists and can refer, depending on the region, to different species.
El original butterfish, Called poppet (family Stromateidae) and known in English as butterfish o blue butterfish, is a medium-sized fish, usually between 15 and 20 cm in length. It has elongated and somewhat flattened body, vaguely reminiscent of an eel. Its dorsal fin is long; it extends from almost behind the head and has soft spiny raysThe anal fin reaches halfway down the body, and the caudal fin is more rounded. The distinction between the dorsal and anal fins is very clear, and the pelvic fins are tiny.
Su head is small and the mouth is oriented upwards, with the lower jaw particularly prominent. Its eyes are quickly identified because, just below, they have a characteristic dark vertical line. The body is brown in color with regular yellowish spots and, along the base of the dorsal fin, between 9 and 13 dark spots can be seen, each bordered by a light yellow ring. These spots appear as the fish grows older and larger.
This animal also has a slimy, slippery skin where the scales are hidden. This whole profile, along with its white tones and firm texture, makes it comparable to butter on the table.
Feeding and reproductive cycle
In its natural environment, the butterfish feeds primarily on small benthic organisms, roe and various marine invertebratesSome species also add small fish, crustaceans (such as sand fleas), and worms to their diet, adapting to the food available on the seabed and in rocky areas. For more information on other related varieties, please consult our specific section on drop fish.
About reproduction There is less data on the butterfish, as many details remain to be fully clarified, especially in regions such as the Baltic Sea or the American coast. The female is known to spawn in winter, laying her eggs at the base of shells or under stones, in nests prepared by the male himself. The male remains next to the eggs, protecting and oxygenating them with the movement of his tail, until they hatch.
Geographic distribution and habitat
Butterfish can be found mainly in coastal and deep watersThere are records from the coasts of Chile, Argentina, and the Falkland Islands, as well as in areas of the Baltic Sea, from Sipoo (east of Helsinki) to Kaskinen in the Gulf of Bothnia, and even in some spots near the Aland Islands. Similar species also occur in the Atlantic and Pacific. To explore other similar species, you can visit the section on sunfish.
Preferably inhabits rocky and vegetated seabeds, at varying depths—usually from 10 meters to 50 meters in some regions. It behaves like a fish, hiding under rocks and leaves during the day and emerging at night in search of food.
Confusion and gibberish: How many fish are called butterfish?
There is enormous commercial confusion as to what species the butterfish actually is. In Spain and other European countries, between three and four different species are labeled as "butterfish.", depending on the area and the restaurant. This mix of names causes misunderstandings on restaurant menus, during purchases, and for the end consumer.
The main species known as "butterfish" are:
- Palometa (Stromateidae) – It is the original, authentic butterfish, with a rounded, flat body, a short ventral fin, and long pectoral fins. It is not usually used for sushi, but is mostly consumed grilled or marinated with miso in recipes such as Managatsuo o Misoyaki butterfishIt is very common in more traditional Japanese cuisine.
- School (Lepidocybium flavobrunneum y Ruvettus pretiosus) – Erroneously called butterfish, it has an elongated body, resembles a barracuda, and is used primarily in sushi and sashimi in Japanese restaurants outside of Japan. It is known for its white, fatty meat, but it can cause digestive problems due to its high wax ester content. It is banned in Japan and Italy due to these risks.
- Black cod (Anoplopoma fimbria) – Also known as black cod, gindara, or sablefish. Although it's called "cod," it's not a traditional cod. Its texture is soft, its flavor delicate, and it's highly valued in Japanese cuisine, especially for marinated and baked recipes, but it's not usually eaten raw.
- Sometimes, it is added black pomfret to the list of "butterfish", although its use is less common and depends on the region.
The mixing of names encourages confusion, and therefore, it is essential to always request information at the point of sale or consumption to know what species we are actually eating.
Nutritional properties and composition of butterfish
The butterfish is prized for its white, firm, juicy meat with a fatty textureThis combination gives it a very delicate mouthfeel, literally melting with each bite. Its velvety texture and high healthy fat content (primarily omega-3 and omega-6 fatty acids in the original varieties) make it a premium product for haute cuisine.
Some species, such as escolar, contain up to 18 to 21% total fat, formed mostly by wax estersThese fats cannot be digested by the human digestive system, which is why they can cause episodes of oily diarrhea or keriorrhea, especially if consumed in large quantities. This characteristic has led to its consumption being regulated and, in some places, restricted or prohibited.
In contrast, both pomfret and black cod provide high quality protein, low calorie content (if consumed in moderate portions), vitamins and minerals – especially Omega-3, vitamin D and selenium – and are an excellent option for balanced diets.
Butterfish in Japanese and world cuisine
At japanese haute cuisine Butterfish is considered a delicacy, especially for its color, texture, and flavor. It is commonly used in sushi, nigiri, sashimi, and in recipes such as tataki or miso-glazed black cod. However, The most commonly used species for sushi outside of Japan is not usually the original pomfret, but rather the escolar., a more economical option with an equally delicate flavor.
In Spanish cuisine, butterfish appears on the menus of sushi places and Asian restaurants, although it's important to read carefully to identify the exact type of fish used and whether its consumption may be inadvisable for people with digestive sensitivities.
Sushi, nigiri and other traditional recipes with butterfish
The most popular recipe outside of Asia for butterfish is nigiri: a rectangular slice of raw butterfish on a ball of vinegared rice. Escolar is the most commonly used fish in this style, and its fatty, delicate flavor pairs well with light soy and wasabi sauces.
Other internationally recognized elaborations include:
- Butterfish sashimi – Thinly sliced loins accompanied by soy sauce, wasabi, or pickled ginger.
- tataki – Butterfish briefly pan-fried, leaving the flesh raw inside. Marinate with olive oil and sesame sauce and cut into very thin slices.
- Miso-glazed black cod – Gindara, marinated for several hours in sweet miso and baked over high heat. A signature dish of contemporary Japanese cuisine.
- Stir-fries and soups – Preparations with Asian vegetables, oyster sauce, cured fish, or fresh presentations for salads, tartar, or ceviche.
In traditional Japanese cuisine, the pomfret (Managatsuo) is usually grilled, marinated in miso for hours, which enhances its flavor and preserves the tender texture of its meat. In America and some Western restaurants, the option is escolar, which accepts gratins, quick pan-fries, and light side dishes. In all cases, the most common presentation is in the form of fresh fillets, breaded, grilled or raw, although there are also dehydrated or cured alternatives for appetizers and salads.
Risks, controversies and consumption recommendations
Despite its benefits, the consumption of butterfish – especially escolar – may cause side effects in sensitive individualsThe main risk lies in the wax esters Naturally present in escolar and black escolar. These fats are not digested and can cause discomfort such as oily diarrhea (keriorrhea), nausea, headache, and crampsThe effect can appear from a few hours to 90 hours after ingestion, and its severity varies depending on the subject's tolerance and the amount consumed.
For this reason:
- It is recommended to limit the amount consumed per person to no more than 100-170 grams (depending on local legislation and the species).
- Avoid raw consumption by sensitive individuals, children, and pregnant women.
- Only consume escolar or black escolar if indicated on the label or in the restaurant warns of possible gastrointestinal effectsIn Spain, regulations require consumers to be informed of these risks.
- Promote cooked preparations (grilled, baked, or stewed) that facilitate the digestion of some of their fats.
- Remove skin and excess visible fat before cooking.
In Japan and Italy, escolar and black escolar are prohibited for human consumption. In Spain, they can only be sold packaged and labeled with a risk warning.
There is no evidence of significant toxicity from the consumption of pomfret or black cod, provided that proper preparation guidelines are followed and current regulations are adhered to.
Key aspects for choosing and differentiating quality butterfish
To enjoy a good butterfish at home or in a restaurant, it's a good idea to follow some selection tips:
- Pay attention to freshness: : soft, marine scent, elastic and firm flesh to the touch, bright white color without spots.
- Check the origin and species: make sure that the purchase is of pomfret, escolar, black cod or other authorized species (avoiding fraud).
- Whenever possible, opt for products from sustainable fishing and certificates.
- Read the labeling carefully to identify the species and any possible warnings regarding consumption.
Featured recipes and preparation methods to get the most out of the flavor
Butterfish is a versatile ingredient in the kitchen. Several recipes and techniques stand out that respect and enhance its original texture:
- Laminated with black truffle: Thin fillet of butterfish marinated in lemon and tiger's milk for 30 minutes, accompanied by lumpfish roe, toasted corn, Maldon salt, pomegranate seeds and fresh parsley for garnish.
- Toasted nigiri with truffle sauce: A cut of butterfish lightly seared and accompanied by truffle sauce for a contrast of exceptional flavors.
- Miso-glazed black codMarinated in miso, sugar, and sake, then baked until caramelized. Recommended for black cod, not escolar.
- tataki: A piece briefly pan-fried with olive oil and sesame, chilled on ice, and sliced thinly. Perfect for serving with turnip strips and rice.
- Stir fry: Butterfish accompanied by Asian vegetables and oyster sauce, preserving the sweetness and enhancing the oriental flavors.
It's also important to note that the skin of escolar should never be eaten due to its high concentration of wax. For those who prefer mild flavors, butterfish is ideal both raw (if the species is selected appropriately) and cooked. Ultimately, learning how to select and prepare butterfish correctly allows us to enjoy its qualities safely and deliciously.
El butterfish It remains a trending ingredient in international gastronomy, especially in Asian and modern haute cuisine, thanks to its unique texture, flavor and qualityWith the right information about the species, associated risks, and preparation options, any food lover can enjoy this fish with complete safety and maximum culinary pleasure.