Announcement

Collapse
No announcement yet.

Anybody Like Butterfish?

Collapse
X
 
  • Filter
  • Time
  • Show
Clear All
new posts

  • Anybody Like Butterfish?

    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?

  • #2
    Re: Anybody Like Butterfish?

    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.

    pax

    Comment


    • #3
      Re: Anybody Like Butterfish?

      Mmmmmm..Butterfish!

      I fry, boil and steam.

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

      HiWay Inn in Waipahu

      Butterfish w/Stew Gravy


      Butterfish Korean Style
      Be AKAMAI ~ KOKUA Hawai`i!
      Philippians 4:13 --- I can do all things through Christ who strengthens me.

      Comment


      • #4
        Re: Anybody Like Butterfish?

        Originally posted by cezanne View Post
        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 (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 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
        "Americans believe in three freedoms. Freedom of speech; freedom of religion; and the freedom to deny the other two to folks they don`t like.” --Mark Twain

        Comment


        • #5
          Re: Anybody Like Butterfish?

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

          Comment


          • #6
            Re: Anybody Like Butterfish?

            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!
            ___
            "Be god to each other."

            Comment


            • #7
              Re: Anybody Like Butterfish?

              One of my Faves, for sure.

              Great eating.
              flickr

              An email from God:
              To: People of Earth
              From: God
              Date: 9/04/2007
              Subject: stop

              knock it off, all of you

              seriously, what the hell


              --
              God

              Comment


              • #8
                Re: Anybody Like Butterfish?

                Originally posted by Pomai View Post
                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).

                Comment


                • #9
                  Re: Anybody Like Butterfish?

                  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?
                  Ebb And Flow

                  Comment


                  • #10
                    Re: Anybody Like Butterfish?

                    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.

                    Comment


                    • #11
                      Re: Anybody Like Butterfish?

                      Originally posted by Honoruru View Post
                      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.

                      Comment


                      • #12
                        Re: Anybody Like Butterfish?

                        Originally posted by newroots View Post
                        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.

                        Comment


                        • #13
                          Re: Anybody Like Butterfish?

                          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.
                          Born in Hawaii, too - Truss me

                          Comment


                          • #14
                            Re: Anybody Like Butterfish?

                            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.
                            just started: mililaniblog.com

                            Comment


                            • #15
                              Re: Anybody Like Butterfish?

                              Originally posted by jkpescador View Post
                              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.

                              Comment

                              Working...
                              X