Butterfish

Butterfish is a fish with soft and delicate meat, highly valued in gastronomy for its buttery texture and its mild and sweet flavor. Its white and juicy meat makes it ideal for a wide variety of preparations, from grilled fillets to stews and ceviches.

This fish is primarily native to the coasts of the Pacific and Atlantic Oceans, being found especially in Latin American regions like Mexico, Colombia, and Central America. Its name "butterfish" is due to the buttery texture of its meat, which easily flakes when cooked.

Regarding its nutritional properties, butterfish is an excellent source of lean protein and omega-3 fatty acids, which are beneficial for cardiovascular health. Furthermore, it is low in saturated fats and provides minerals such as phosphorus and potassium.

In different Spanish-speaking regions of Latin America, butterfish may also be known as "pez manteca" or "pez mantequilla", although these names may vary depending on the country or coastal area. In some places, its cleaned fillet or meat may simply be called "mantequilla".

Its versatility and texture make it an ideal ingredient for fresh, healthy, and flavorful recipes, perfect for those seeking seafood dishes with a delicate presentation and a mild taste.