Description
Cold-smoked buttery fish has a flavor unlike any other kind of fish, even salmon. The tender white meat of this fish is oily, yet firm and satisfying. Cold smoking gives buttery a pleasant sourness and a subtle smoke flavor.
Due to the rather high fat content and as if creamy flavor, this fish is perfectly combined with fresh vegetables. Butter can be consumed and as a cold appetizer on the festive table, and as part of other dishes, such as salads.
In terms of omega-3 content, butterfish is three times ahead of salmon fish species. These unsaturated fatty acids are the key to longevity and beauty.
