Butterfish

Butterfish is a name applied to several species of small to medium-sized fish known for their soft, oil-rich flesh and mild, delicate flavour. The name reflects the buttery texture and mouthfeel of the cooked meat, which practically melts on the tongue.

The flesh is well suited to simple preparations — pan-frying, grilling, or steaming — where its natural richness can shine without heavy sauces. It is popular in Japanese cuisine as a grilled or simmered fish, and works well with clean Asian-style flavours like ginger, soy, and mirin.

In Australia, butterfish may refer to different species depending on the region and fishmonger. The flesh is quite delicate and can break apart easily, so it benefits from gentle handling during cooking. Its high oil content means it stays moist even with brief cooking times.