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Butterfish

Odax pullus

A succulent white flesh fish with medium texture.

125  Butterfish

Butterfish are a premium fresh fish, found only along the New Zealand coast.

The main Butterfish fishery is centred on the Cook Strait, between Tasman Bay, Castlepoint and Kaikoura; a smaller fishery is located around Stewart Island. They are seldom found at depths greater than 15 metres.

Butterfish start life and mature as females, with brown to green colouring. As they grow older, they turn into males and become dark blue-black.

Key Information

Family

Butterfish belong to the Odacidae family (butterfishes).

Physical attributes

The colour of Butterfish varies according to size and sex. The largest fish are dark blue-black when pulled from the water. Juveniles are golden-bronze with broken white stripes on the mid body. Adults are brown to olive green and breeding males are a bright blue with a light blue stripe on the head. Butterfish are also known as Greenbone as their bones have a greenish tinge.

Butterfish have a white, medium texture flesh.

Sustainability

Butterfish is managed by the Ministry for Primary Industries using the New Zealand Quota Management System (QMS). Regular stocks assessment are conducted to estimate fishery stock size and numbers. Scientific studies are also used. From these, scientists can estimate future stock sizes and catch limits.

Geographical location

The main Butterfish fishery is centred on the Cook Strait, between Tasman Bay, Castlepoint and Kaikoura; a smaller fishery is located around Stewart Island. They are seldom found at depths greater than 15 metres.

Market Names

  • New Zealand: Butterfish, Greenbone
  • Australia: Butterfish
  • Japan: Bera-rui

Locations Caught

23 Butterfish Fa

Profile

Average weight

1-1.5 kg

Average length

30-50 cm

TACC i

162 tonne

Talley's catch

<100 tonne

125  Butterfish

Nutritional information

Average quantity per 100g

Energy

337 kJ

Protein

17.9 g

Fat, total

0.9 g

Carbohydrate

0.2 g

Sugars 0.2g
Sodium 90mg

Seasonal availability

Jan
Feb
Mar
Apr
May
Jun
Jul
Aug
Sep
Oct
Nov
Dec
Not caught
Months caught
Peak months

Flavour and cooking

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.

Butterfish Fil

Want to know more?

If you have any enquiries please feel free to contact our friendly sales team.

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