The Butterfish Identity Crisis: Escolar vs. True Butterfish
Before diving into the culinary aspects, it is critical to address the confusion surrounding the name "butterfish." In the United States and elsewhere, a fish called escolar (also known as snake mackerel) is often deceptively mislabeled as butterfish to capitalize on the appealing name. The key difference lies in the digestive properties of each species. Escolar contains a high concentration of indigestible wax esters, or gempylotoxin, which can cause severe gastrointestinal distress, including oily diarrhea known as keriorrhea. In contrast, true butterfish (Atlantic butterfish, scientific name Peprilus triacanthus) and other regional butterfish varieties are safe to consume and do not cause these unpleasant side effects.
Identifying Genuine Butterfish
Authentic butterfish can be identified by a few key characteristics. It is a small, thin, and deep-bodied fish with a blunt nose and a silvery underside, typically reaching only 6 to 9 inches in length. Its dorsal and anal fins are long but lack the prominent hook shape of the escolar. If purchasing fillets, genuine butterfish meat is creamy and delicate, not opaque white with an overtly oily sheen that characterizes escolar. Always source from reputable suppliers to ensure you are getting the correct species.
The Flavor and Texture of Real Butterfish
For those who have eaten the real thing, the verdict is in: true butterfish is indeed delicious. It has a delicate, clean flavor that is less assertive than mackerel or snapper, and a soft, creamy flesh that is rich and, as the name suggests, buttery. This mild taste allows it to pair well with a variety of seasonings and cooking preparations. The tender texture means it flakes easily when cooked perfectly and is also suitable for raw preparations like sashimi, provided proper handling and sourcing are ensured. Its rich flavor comes from its natural oils, which are easily digestible and provide health benefits.
Health and Nutritional Benefits
Beyond its taste, butterfish offers an excellent nutritional profile. A 3-ounce serving of cooked butterfish is a superb source of protein, providing around 19 grams. It is also packed with essential vitamins and minerals.
- Vitamins: Rich in B vitamins, particularly B12 (important for nerve function) and niacin (B3).
- Minerals: A good source of phosphorus, essential for bone health, and selenium, an important antioxidant.
- Low in Mercury: Unlike some larger predatory fish, butterfish are small and short-lived, placing them low on the food chain. This results in very low levels of mercury contamination, making them a safe choice for regular consumption.
- Healthy Fats: While some are wary of its fat content due to the escolar confusion, the fats in real butterfish are primarily healthy fats that contribute to its delicious flavor without the negative digestive side effects.
Cooking Methods for Butterfish
The rich and delicate nature of butterfish makes it very versatile in the kitchen. Its high oil content prevents it from drying out easily, making it forgiving for beginners. Here are some of the most popular cooking methods:
- Pan-Frying: Cook skin-side down in a hot pan with butter and olive oil until the skin is crispy and golden.
- Baking: Baked fillets or a whole butterfish wrapped in foil are simple and effective. A squeeze of lemon and a sprinkle of herbs enhance its flavor.
- Grilling: To prevent sticking, grill butterfish in a foil packet with herbs, oil, and citrus. This method also helps to steam the fish, keeping it moist.
- Steaming: Steaming a whole fish is a fantastic way to preserve its delicate flavor and texture.
- Poaching: Poaching gently in a flavorful liquid, like a butter broth, results in a tender and flaky fillet.
Comparison Table: Atlantic Butterfish vs. Escolar
| Feature | Atlantic Butterfish (Peprilus triacanthus) | Escolar (Lepidocybium flavobrunneum) |
|---|---|---|
| Taste | Mild, delicate, buttery flavor | Rich, intensely oily, and buttery flavor |
| Health Effects | Safe to consume; no laxative side effects | Contains indigestible wax esters that can cause oily diarrhea (keriorrhea) |
| Appearance | Silvery, thin, and deep-bodied; small mouth | Opaque white flesh when prepared; can be mislabeled as 'white tuna' |
| Mercury Content | Very low levels; safe for regular consumption | Lower mercury compared to some species but identification is key |
| Sustainability | Sustainably managed and responsibly harvested in U.S. waters | Data on global sustainability can be harder to confirm due to mislabeling |
| Labeling | Correctly labeled as 'butterfish' by reputable dealers | Often mislabeled as 'butterfish', 'white tuna', or 'walu' |
Conclusion
In short, the answer to the question "are butterfish good to eat?" is a resounding yes, as long as you are certain you have the right fish. Genuine Atlantic butterfish is a delicious, nutritious, and sustainable seafood choice with a delicate, buttery flavor that can be prepared in numerous ways. The controversy and associated digestive problems stem from the dangerous mislabeling of escolar, a fish with indigestible wax esters. By understanding the difference and purchasing from trustworthy sources, you can safely enjoy the authentic and appealing taste of butterfish. For more information on sustainable seafood, consult reliable sources like the NOAA Fisheries website.
