THE FISH LIST PORTAL

 

SPADEFISH

Spadefish may not be the first species that comes to mind when you think of seafood, but once you’ve tried it, it’s hard to forget. With its distinct shape—deep-bodied and disk-like, almost angelfish-esque—and bold vertical black stripes across a silver body, it’s a showy species often seen by divers on reefs, but rarely found on dinner plates. That’s a shame, because Spadefish is mild, clean-tasting, and surprisingly versatile in the kitchen.

Spadefish (commonly the Atlantic Spadefish, Chaetodipterus faber) are native to the Western Atlantic, found from New England to Brazil, but most abundant in the southeastern U.S., Gulf of Mexico, and Caribbean. They hang around wrecks, reefs, and rocky outcrops, often in large schools—graceful and curious in the water.

They aren’t typically targeted by commercial fisheries, which is why they’re a bit of a rare treat at market, usually brought in as a bycatch or by small-scale, local fishers. Their relative obscurity means they’re often underappreciated—which is good news for those looking to try something new and sustainable.

Summary

  • Flavor: mild, slightly sweet, and very clean - nowhere near “fishy.” It’s often compared to Snapper, Drum, or Sheepshead, making it approachable for just about any palate.

  • Texture: The meat is somewhat firm, yet tender and moist when cooked right. It flakes nicely, holding together well in a pan or on the grill.

  • Fat Content: Moderately lean - similar to snapper or black bass - which makes it versatile and unlikely to become greasy.

  • Aroma: Fresh and neutral when raw, gently oceanic when cooked.

Spadefish’s gentle flavor and firm texture make it a fantastic blank slate for a range of preparations. It shines when cooked simply, with enough seasoning to enhance its subtle sweetness:

Best cooking methods

  • Grilled: Brush with olive oil, lemon, and herbs; excellent with skin-on fillets or whole.

  • Pan-Seared: Crispy skin and flaky meat; try finishing with butter, garlic, and a squeeze of citrus.

  • Blackened: A Creole spice rub and hot cast-iron skillet work wonders.

  • Oven-Roasted: With cherry tomatoes, olives, capers, and white wine for a Mediterranean twist.

  • Fish Tacos: Lightly battered and fried or simply grilled, topped with lime crema and slaw.

  • Poached: Gently simmer in a broth of coconut milk, lemongrass, and ginger for Southeast Asian flavor.

Because Spadefish isn’t oily or strongly flavored, it benefits from bright, aromatic accents that enhance its natural delicacy - think citrus, fresh herbs like thyme, parsley, or tarragon, along with garlic, shallots, and mild peppers. Its clean taste also pairs beautifully with bolder preparations: Creole spices bring smoky heat for blackened dishes, coconut-based sauces add tropical richness, and light vinaigrettes or salsa verde offer a refreshing, herbaceous finish.

Recipes we like

Grilled Fish Tacos with Citrus Slaw and Green Sauce

Booze pairing

Spadefish pairs wonderfully with crisp, citrus-forward drinks that complement its mild, slightly sweet flavor. A zesty white wine like Albariño, Sauvignon Blanc, or Verdejo brings brightness and a touch of salinity that echoes the fish’s oceanic origins. For beer lovers, a Belgian Witbier—with notes of coriander and orange peel—adds subtle spice and lift, especially when Spadefish is grilled or seasoned with herbs. On the cocktail side, try a classic Southside (gin, lime, and mint) for something fresh and herbaceous, or a Caipirinha for a vibrant, lime-forward kick. A clean, no-frills Margarita also works beautifully, especially with Creole or tropical preparations.

The fish top left are Sheepshead, the two on the right are Spadefish.