Thread: Butterfish andMoki

When I started spearfishing I was told it is best to freeze butterfish, then thaw it for cooking. Can't say I noticed a huge difference either way, it's a hit and miss fish, shoot two (or more) during the same dive, one is glorious, the other is tough and chewy. They can get quite broad, so I have found that slicing down the fillet to make it half as thick before frying in the pan works best, hot and fast. Ceviche with butterfish goes well also.

Moki goes great in a curry, Thai style. Throw it in last so it just cooks through, magic. Otherwise, I find it a bit 'fishy' for most uses.