butterfish

Butterfish refers to several species of marine fish, most notably those belonging to the family Stromateidae. These fish are characterized by their deep, compressed bodies, small scales, and forked tails. They are typically found in temperate and tropical waters worldwide, often inhabiting coastal areas and continental shelves.

A prominent species commonly called butterfish is Peprilus triacanthus, also known as the Atlantic harvestfish. This species is found along the Atlantic coast of North America. Another well-known butterfish is Pampus argenteus, the silver pomfret, which is abundant in the Indo-Pacific region, particularly in the Persian Gulf and the Indian Ocean.

Butterfish are generally small to medium-sized, with most species not exceeding 30 centimeters in length. They are pelagic, meaning they live in the open ocean, and often school in large numbers. Their diet consists mainly of plankton, small crustaceans, and larval fish.

In terms of culinary use, butterfish are edible and consumed in various parts of the world. Their flesh is often described as soft and oily, which gives them their common name. They can be prepared by frying, baking, or grilling. Due to their oily nature, they are also sometimes used for their oil, though this is less common than their consumption as food. The availability and popularity of butterfish as a food source can vary significantly by region.