Butterfish have a succulent white flesh with a medium texture. Butterfish are high in iodine and suitable to most cooking methods including baked, fried, poached, steamed and grilled.
Alt Name: Greenbone
Butterfish are commonly caught around Cook Strait, between Tasman Bay, Castlepoint and Kaikoura, and as far south as around Stewart Island. They are seldom found at depths greater than 15 metres. A favourite catch for spear fishermen.