Butter Poached Northern Puffer Fish Recipe that takes on the flavors and richness of this golden fat, creating a dish that easily answers the question, "Can you eat Puffer Fish?"

Butter Poached Puffer Fish by Jeff Benda

For those lucky enough to catch a Northern Puffer Fish off the coast of Florida, this recipe will allow you to enjoy a mouthwatering seafood dish. Known for their sweet, almost lobster-like tails, Northern Puffers are a hidden gem in the world of seafood.

Can You Eat Puffer Fish?

Let’s tackle the question: Can you eat puffer fish? The answer is yes – but only certain species, and only if properly cleaned. Northern Puffer Fish, often nicknamed "sea squab," are a safe, delicious choice when prepared correctly.

Cleaning Puffer Fish

Cleaning a Puffer Fish properly is a very simple process, and the Queen Fleet charter boat captains and deckhands I fish with in Clearwater Beach are great at handling the fish properly when they clean them for me in exchange for a nice tip.

I'm all for nose-to-tail eating, but when it comes to a Puffer Fish, you need to STAY AWAY from the liver and the gonads (ovaries and testes) which contain the toxin that can make you very sick. Freezing and thawing of a fish that is not properly cleaned right away can cause the toxins to migrate to the flesh of the fish that you plan to eat.

Why Choose Northern Puffer Fish

Northern Puffer Fish, often found along the eastern seaboard, are prized for their mild flavor and firm texture. Unlike their more infamous relatives, they are non-toxic when cleaned properly. You'll be blown away by the flavors of this simple butter poached fish recipe.

Before cooking, ensure the fish tails are thoroughly cleaned. If you’re new to cleaning puffer fish, consult a reliable guide or professional for safety. Proper cleaning is crucial to enjoying this delicacy.

Fishing Tampa Bay

Every year I return to Tampa, Florida to do a little fishing and eat Cuban sandwiches. My mom grew up just a few minutes from Lowry Park Zoo and the Tampa Bay Buccaneers Stadium. We still have the house she grew up in, so I've taken full advantage and escaped the doldrums of North Dakota winters once or twice a year for the last 25 years.

This year, my wife and 10-year-old daughter came with me on a group fishing charter. I've never been able to afford a private charter, and the social aspect of the "party boat" atmosphere of dozens of other anglers trying to catch a nice grouper has always appealed to me.

Jeff Benda and daughter fishing Tampa Bay

The girls and I had a great time on our 4-hour adventure, and among the wide variety of fish we caught that morning, the Puffer Fish was our daughter's favorite - and they are delicious!

The Ingredients

1 pound Northern Puffer Fish tails (properly cleaned)
Salt
Black pepper
3 sticks unsalted butter

These simple ingredients let the natural sweetness of the fish shine. Using high-quality butter is key, as it’s the main component of the poaching liquid.

How To Make Butter Poached Fish

1. Preheat Your Oven Preheat the oven to 325 degrees F. This low, steady heat ensures gentle cooking for the fish.

2. Prepare the Poaching Liquid Place the butter and ¾ cup water in an 8-inch by 8-inch baking dish. Set the dish in the oven for about five minutes, or until the butter is fully melted.

3. Season the Fish While the butter melts, pat the fish tails dry with a paper towel. Season all sides generously with salt and black pepper.

4. Combine Butter and Water Remove the dish from the oven. Use a whisk to blend the butter and water into a smooth emulsion.

5. Submerge the Fish Gently place the fish tails into the poaching liquid. Ensure they are fully submerged. If needed, melt additional butter in the microwave and pour it over the fish until covered.

6. Poach to Perfection Return the dish to the oven. Poach for about eight minutes, or until the center of the fish reaches 145 degrees F on an instant-read thermometer.

7. Serve Immediately Carefully remove the fish from the poaching liquid. Serve with roasted vegetables or a crisp salad for a balanced meal.

Puffer Fish Cooking Tips & Tricks

Monitor the Temperature: Butter poaching is a gentle cooking method, but keeping a close eye on the oven ensures the fish doesn’t overcook.
Vegetable Pairing Suggestions: Complement the richness of the fish with bright, acidic flavors. A squeeze of lemon over some cooked asparagus or green beans adds a refreshing contrast.
Storage: Leftovers can be stored in an airtight container in the refrigerator for up to two days. Reheat gently to avoid drying out the fish.

FAQs About Northern Puffer Fish

Can you eat puffer fish? Yes, you can eat Northern Puffer Fish. Unlike their toxic relatives, these are safe when cleaned properly.
What does puffer fish taste like? The flavor is mild and slightly sweet, often compared to lobster or scallops.
How do I clean puffer fish? Cleaning involves removing the skin and internal organs. If unsure, consult a professional or detailed guide for safety.

Why This Butter Poached Fish Recipe Works

Butter poaching is a foolproof method for cooking delicate seafood. It enhances the natural sweetness of Northern Puffer Fish without overpowering it. The result is tender, succulent fish dish with an amazing, buttery flavor.

If you’re a saltwater angler and seafood enthusiast like me and you're looking to try something new, this Butter Poached Puffer Fish recipe is a must. With its simple preparation and unforgettable taste, it’s bound to become a favorite.

So, the next time you reel in a Northern Puffer, feel good about keeping it and bringing it home. And skip the fryer and reach for the butter instead.

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