Okay, so, let’s talk about this Alaskan fish butter thing. I’ve been seeing it pop up all over my feed lately, and I finally decided to give it a shot. You know, I’m always up for trying new things in the kitchen, especially when it involves seafood, which I absolutely love.
I started by doing some digging online, like usual. Just wanted to get a feel for what this “butter” actually is and how people are using it. Turns out, it’s not really butter in the traditional sense. It’s basically just another name for sablefish, or black cod, but a fancy one. Apparently, this fish is so rich and fatty that it has a buttery texture, hence the name. I also found out that oily fish, like this one, isn’t the best for freezing, but I wasn’t planning on freezing it anyway, so no big deal.
Next, I headed to my local fish market. I asked the guy behind the counter for some sablefish, and he knew exactly what I was talking about. He even called it “butterfish” himself, which I thought was funny. I picked out a nice-looking fillet, and the guy wrapped it up for me. It wasn’t cheap, I gotta say, but I figured it was worth it for a special treat.
Once I got home, I started thinking about how I wanted to cook this thing. I remembered reading somewhere that butter is actually a pretty good choice for cooking delicate fish because it adds a nice, rich flavor. But I also saw that olive oil is a popular option, too. And then there’s the whole thing about using high-fat butter. It is a really tough choice.
Since this fish is already so buttery, I decided to keep it simple. I preheated my oven to 400 degrees Fahrenheit and lined a baking sheet with parchment paper.
Then, I melted a couple of tablespoons of butter in a small saucepan. I didn’t have any fancy butter on hand, just regular stuff. While the butter was melting, I chopped up some fresh herbs from my garden – I had some parsley, and dill. I also minced a clove of garlic because, well, garlic makes everything better, right?
I placed the fish fillet on the prepared baking sheet and poured the melted butter over it. I sprinkled the chopped herbs and minced garlic on top and seasoned everything with salt and pepper.
I popped the baking sheet in the oven and baked the fish for about 12-15 minutes. You want it to be cooked through but still nice and flaky. When it was done, I took it out of the oven and let it rest for a few minutes.
The Result
- Appearance: Golden brown and glistening, looked super appetizing.
- Texture: Melt-in-your-mouth tender, just like butter, seriously.
- Flavor: Rich, buttery, and slightly sweet, with a hint of garlic and herbs.
Honestly, this Alaskan fish butter, or whatever you want to call it, was amazing. It was one of the best fish dishes I’ve ever made, no joke. It’s definitely something I’ll be making again. Maybe next time I’ll try it with some different herbs or spices, or maybe even a different type of fish. But for now, I’m just going to enjoy the memory of this delicious meal. And probably take a nap, because all that cooking made me tired.
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