a.k.a.: Dollarfish, shiner, pumpkin-seed, starfish, pomfret, harvestfish, Pacific pompano

Waters:Atlantic and Gulf coasts (most species); there is one Pacific species.

Description (in water): A small fish (average 8 oz.; max. 10 inches long) with a round, flat body and forked tail. The deep blue back fades into a steely, silvery belly. Its scales are fine, almost nonexistent.

Description (in market): Butterfish have dark, sweet, richly flavorful meat that's high in fat and tender in texture.

Sold as: Whole (most common); smoked

Best cooking: An excellent pan fish--it's usually gutted with the head and skin left on. Small fish can be dipped whole in flour and deep fried. Larger specimens can be split, then broiled, baked, grilled, or sautéed. The flesh turns white and opaque when cooked.

Buying tips: Look for whole fish that smell fresh and have shiny, silvery, unmarred skin. Butterfish are often gutted before they're sold--if not, ask your fishmonger to do this for you.

Substitutes: Pompano, spot

Notes: Sablefish fillets are sometimes sold under the name "butterfish."