Anybody Like Butterfish?

[cezanne]

Yeah it's not like where's the best burger or chicken katsu curry threads. But I gotta say I love the crispy fried butterfish at Kim Chee 2 in Kaneohe. I don't know what they marinate it in but its kinda sweet and makes it more ono. THe half-size serving is plenty too.

Not something I would eat everyday but I like to treat myself to it once in a while for a change of pace. Any other places that make good butterfish? Recipes?

[Pua'i Mana'o]

my husband makes teri butterfish and miso butterfish once in a while, but he looks for "black cod" not "butterfish" on the label; something about the latter title given to the heavily salted version.

[1stwahine]

Mmmmmm..Butterfish!

I fry, boil and steam.

and when I'm lazy I go to the following places:

HiWay Inn in Waipahu
http://i51.photobucket.com/albums/f358/1stwahine/birthday109.jpg
Butterfish w/Stew Gravy

http://i51.photobucket.com/albums/f358/1stwahine/xmasdecor028.jpg
Butterfish Korean Style

[Miulang]

Yeah it's not like where's the best burger or chicken katsu curry threads. But I gotta say I love the crispy fried butterfish at Kim Chee 2 in Kaneohe. I don't know what they marinate it in but its kinda sweet and makes it more ono. THe half-size serving is plenty too.

Not something I would eat everyday but I like to treat myself to it once in a while for a change of pace. Any other places that make good butterfish? Recipes?
The "sweetness" probably comes from being marinated in sake lees (http://www.esake.com/Sake-Food/Kasu/kasu.html)(kasu), which is a byproduct of sake distilling. You can find kasu cod on the menus of some Japanese and Pacific Rim restaurants, or use this recipe (http://recipes.epicurean.com/recipe/16986/black-cod-sake-kasu.html)to prepare it yourself (I have also seen presoaked kasu cod in Asian supermarkets; all you have to do is put it on the grill).


Miulang

[Pomai]

I LOVE salted butterfish in Laulau, along with some fatty pork. Just add fresh poi. Winnahz.

[infinitypro]

Butterfish...is definitely a treat for me too. I satisfy my craving at HIFUME, downtown at the Chinese Cultural Center on River Street. The serving is sometimes a lot for me to handle, and the complete meal comes with sashimi and an assortment of tempura. HIGHLY RECOMMENDED!:)

[TATTRAT]

One of my Faves, for sure.

Great eating.

[Honoruru]

I LOVE salted butterfish in Laulau, along with some fatty pork. Just add fresh poi. Winnahz.

I love butterfish, especially miso butterfish. When it's done right, it's heavenly!

But I don't like it with laulau. When it comes to laulau, I just like the all-pork or pork/chicken laulau. It might just be me, but whenever I've had pork/butterfish laulau, the butterfish tasted third rate (like leftovers, or so old it's just about ready to go bad).

[newroots]

i had some butterfish last night ... i wish got a little more then i did.
cuz butterfish is the bessssssst.

how do you make it?

[oceanpacific]

Not especially. I won't go out of my way to order it.

But, I'll consume that little bit they have in a pork laulau.

[Da Rolling Eye]

I love butterfish, especially miso butterfish. When it's done right, it's heavenly!

But I don't like it with laulau. When it comes to laulau, I just like the all-pork or pork/chicken laulau. It might just be me, but whenever I've had pork/butterfish laulau, the butterfish tasted third rate (like leftovers, or so old it's just about ready to go bad).
Me thinks they use the salted butterfish only to impart some flavor and the salt to the wrapped pork or beef. You can eat the dregs if you desire, but yeah, after it's cooked the way it is the butterfish is pretty much worthless. ;)

[Da Rolling Eye]

i had some butterfish last night ... i wish got a little more then i did.
cuz butterfish is the bessssssst.
how do you make it?
I make miso butterfish at least once a month. The family loves it. Here's my recipe:

7 slices butterfish
lemon juice

Sauce:
2/3 C white miso
3 T sugar (can sub with Splenda if diabetic)
2 T shoyu
1 T vinegar (I use Japanese rice vinegar)
2 T sake
Chopped green onion
1 clove garlic
1 piece ginger

No sked adjust the ingredients to your taste. The original recipe also called for MSG or ajinomoto. I don't use it.

Sprinkle lemon juice over butterfish while you prepare the sauce. Pour sauce over butterfish making sure all surfaces are covered. The original recipe says to let it stand a few "minutes". I let it go overnight. Bake in a 350 oven 25 minutes or scrape off most of the sauce and charbroil. If charbroil us one of those fish grilling baskets as the butterfish is very delicate. Don't overcook them or they'll come out like the laulau butterfish. :o

[Palama Kid]

Call me old fashioned, but I open up laulaus for the salted butterfish like I'm looking for treasure. Yeah, no mo too much texture, but oh so ono. Da all-pork or all-chicken laulau no taste da same.

Up here, no mo "butterfish" . . . but get "black cod." Same ting, whether in bento boxes or fresh fish section.

[jkpescador]

I remember when I was a kid (70s) butterfish was cheap and like a throw away fish. We used to eat it and lot and I used to get sick of it. Why do somethings that are cheap end up being expensive? (ox-tail soup, flank steak, etc.) My guess is that when it gets popular the price gets driven up.

[Da Rolling Eye]

I remember when I was a kid (70s) butterfish was cheap and like a throw away fish. We used to eat it and lot and I used to get sick of it. Why do somethings that are cheap end up being expensive? (ox-tail soup, flank steak, etc.) My guess is that when it gets popular the price gets driven up.
Don't forget shortribs. Not cheap making kalbi nowdays. Costs as much per pound as some steaks when on sale. :(

My last stash of butterfish from marukai cost me $5.79 per pound. Still not as cheap as it once was, but way less than the regular price of between $9 and $10 per pound.

Funny thing about certain cuts of meat getting priced according to it's popularity....I've seen packages of oxtail and flank steak end up graying in the "bargain bins". I try to grab what's salvageable, but most of the time it's not worth the effort and end up going without.

[cezanne]

I remember when I was a kid (70s) butterfish was cheap and like a throw away fish. We used to eat it and lot and I used to get sick of it. Why do somethings that are cheap end up being expensive? (ox-tail soup, flank steak, etc.) My guess is that when it gets popular the price gets driven up.

Same thing with tilapia... I don't get it. Me and the wife went to Ruby Tuesdays for dinner. I feel like eating fish. They only had tilapia... I know it's farm raised... but it's still tilap to me...bleh.

[infinitypro]

Same thing with tilapia... I don't get it. Me and the wife went to Ruby Tuesdays for dinner. I feel like eating fish. They only had tilapia... I know it's farm raised... but it's still tilap to me...bleh.

Interesting that they would have tilapia on the menu here in Hawaii. In Texas it was sold nearly everywhere because there were other cultures and communities who dined on tilapia, but I would think that it wouldn't be a big hit here in Hawaii, farm raised or not?

[808shooter]

KYOYA’S MISOYAKI BUTTERFISH

* 5-6 pounds butterfish fillets
* 2 pounds red miso
* 3/4 pound sake kasu
* 3 cups shoyu
* 1 cup sake

Place butterfish in colander overnight to drain excess water.

Mix sake kasu, sugar and shoyu; shake well. Add red miso to kasu mix and mix well. Place thawed fish into miso sauce and marinate in refrigerator, covered, for three days.

Rinse off fish and broil on rack (it is very important to place on rack as lots of liquid and oil will drip) Turn fish 3-4 times to avoid burning (the sugar in the sauce will easily burn the fish) this process should take approximately 5-6 minutes. For broiling small portions at a time, a toaster oven may be used.

To finish, brush your favorite teriyaki sauce thickened with potato starch on the butterfish.

you're welcome... in advance. kyo-ya butterfish was the best ever. now that they are closed, this recipie will live on....

[i-hungry]

Did any of you guys eat butterfish then had really oily doodoo for the next few days?

Nah not me. But I thought I ask about it. You know. Just to see. If that ever. Happens. Yeah.