Hi lads.  My girlfriend cooked up a butterfish last night and it was really tough and chewy. It looked cooked through. It had been cooked quite slowly in flour and butter. 

I have had this problem before with butterfish.  Is it likely that the fish was cooked on too low a heat?  Or are some fish just tough?

Hey Si, After I got back from my Fathers day fishin mission yesterday, Krissy came down pretty much straight away with a Cold Beer in one hand, a kid in the other and gave me a hand to get the boat sorted.....

Choose wisely My Friend!!! Life is Too Short to be Un Happy!!!

Never had that problem mate, and as you know we end up eating a lot of butterfish down this way.

To be honest I can't imagine how you could make butter fish tuff unless you burnt it to a crisp. Normally its very soft.

BUTTERFISH, you really are a sick bunch. Why the hell would anyone eat them anyway.

Next thing we will find out is spero's eat blind eels as well.

Hi Reidfish,

The only way I have cooked them is to wrap them in tin-foil. Put onions, a slice of tomato, salt & pepper, a slice of lemon, any herbs you like, and cook them in the oven or on the BBQ.

Usually come out great.

Cheers

Bushpig, you're nuts. They are one of the best fish in the sea.  Most people I feed it to go "wow! I haven't had fish this yummy before!" - because very few are caught by line fishermen and the shops up here rarely get it (quota just issued  in the South of the North I believe).

Was very very fresh (about 6 hours dead) so maybe it just wasn't cooked well enough through?  I guess I'll have to cook the next one instead of letting the missus do it. 

Tried marinating some koheru and butterfish the night before in lemon, garlic, olive oil, and orange, but the orange was a bit overpowering.  Woudl be Ok with kingfish, I guess.