What Is Butterfish?

The butterfish, or peprilus triacanthus, is a schooling fish with an oval body that roughly resembles a flounder. This small fish inhabits the waters along the Atlantic coast of North America between Florida and Newfoundland. Its body is mainly grayish blue and silver, and is usually covered with an abundance of dark, irregular spots. The butterfish grows rapidly and is sometimes able to reproduce when it is one year old. Most specimens have an average life span of around 3 years.

Butterfish are generally 6 to 9 inches (15 to 23 centimeters) long, with a few reaching a length of 12 inches (30.5 centimeters). They migrate as the water temperature fluctuates, swimming south and farther from land during the coldest months, then returning north and closer to shore in the summer. Butterfish are often seen in schools of 50 to 100 fish, and spend most of their time near the surface of the water, feeding on small fish, annelid worms, and crustaceans such as shrimp and krill. They prefer depths of less than 180 feet (55 meters) and water temperatures between 40°F and 74°F (4.4°C to 23°C). Butterfish experience a high mortality rate, and their many natural predators include the hammerhead shark, swordfish, flounder, haddock, and bluefish.

They spawn once a year between June and August, and most egg production occurrs in July. Their eggs are transparent and round, with a diameter of 0.7 to 0.8 inch (1.8 to 2 centimeters). They hatch as larvae approximately 0.78 inch (2 millimeters) long. The young butterfish often swim among the tentacles of jellyfish for protection, and sometimes as many as 15 young are protected by a single jellyfish. They appear to have a natural immunity to the toxin in jellyfish tentacles.

Butterfish have a rounded snout, large eyes, and a forked tail. Their dorsal and anal fins are almost the same length. They have small, soft scales that shed easily when touched, and their meat has few bones.

Also known as escobar, sheepshead, and dollarfish, the butterfish is used as both food for human consumption and as bait for larger fish. It has been commercially fished in the United States since the 19th century. The fish was first used as a fertilizer until people discovered it was good enough to eat.

Its fat content makes the meat moist, tender, and delicious. The fish can be purchased fresh, frozen, or smoked. It can be baked, poached, grilled, or fried in a pan. This fish is nutritious as well as tasty, and provides vitamin B₆, selenium, potassium, and niacin.

Butterfish are small, slippery fish known for their smooth, buttery texture when cooked. They belong to the family Stromateidae and are commonly found in the Atlantic Ocean. These fish have a high oil content, which contributes to their rich flavor and delicate texture, making them a favorite among seafood enthusiasts.

Yes, butterfish are edible and prized for their culinary qualities. They have a mild, sweet flavor with a soft, creamy texture that melts in your mouth, akin to the sensation of butter—hence the name. Butterfish are often grilled, baked, or pan-fried and can be used in various dishes, from salads to main courses.

Butterfish primarily inhabit the coastal waters of the Atlantic Ocean, from Maine to South Carolina. They prefer temperate marine environments and are often found near the water's surface. They tend to stay in schools and can also be found around structures like reefs, where they seek food and shelter.

Butterfish are a nutritious seafood choice, rich in omega-3 fatty acids, which are beneficial for heart health. They are also a good source of protein and contain various vitamins and minerals, including Vitamin D and B12. Their high oil content, however, means they should be consumed in moderation, especially by individuals with dietary fat restrictions.

Currently, butterfish populations are considered stable, and they are not listed as endangered. However, like all marine species, they face threats from overfishing, habitat destruction, and climate change. Sustainable fishing practices are essential to ensure that butterfish stocks remain healthy for future generations to enjoy.

To fully enjoy the flavor of butterfish, it's best to cook them using methods that highlight their natural richness without overpowering it. Light seasoning and quick cooking techniques like grilling, broiling, or pan-searing are ideal. Since they're oily, there's no need to add much fat. Cook until just opaque for the best texture.