When talking about premium seafood, common names like tuna, salmon, and halibut usually come up. But there’s one deep-sea delicacy that’s quietly capturing attention for its luscious flavor and silky texture—Escolar. This fish is prized by chefs for its rich taste, yet also known for being a bit of a mystery. In this article, we take you into the world of this fascinating species, covering everything from its culinary appeal to the reasons why it should be eaten with care.

Meet the Deep-Sea Delicacy

Often nicknamed “butterfish” or “white tuna” (though not technically either), this fish comes from the snake mackerel family and is known for its high oil content and velvety flesh. It’s served in upscale seafood spots and is a favorite in sushi circles for its smooth texture and mild flavor.

Natural Habitat and Distribution

This deep swimmer thrives in tropical and temperate oceans. You’ll find it at impressive depths, usually between 200 and 1,000 meters below sea level. Fishermen in regions like Hawaii and parts of the Pacific frequently bring it to market.

What Makes It So Rich in Flavor?

This ocean dweller gets its signature buttery texture from special fats called wax esters. These natural compounds contribute to its rich mouthfeel, setting it apart from leaner varieties like cod or haddock. Its oily nature is why it’s so decadent on the palate—but also the reason behind some health concerns.

Nutritional Highlights

Though not as famous as other fish, it still brings solid nutrition to the table. A typical serving contains:

• Calories: Approximately 200

• Protein: Around 16–18 grams

• Fat: Roughly 15–20 grams

• Carbs: 0 grams

• Omega-3s: Moderate levels

Its healthy fats can benefit heart health when enjoyed occasionally and in moderation.

Cooking with Confidence

Thanks to its firm, fatty structure, this fish adapts well to different cooking methods. It’s often seen in:

• Sushi rolls and sashimi platters

• Grilled seafood mains

• Pan-seared filets

• Lightly baked dishes with herbs or citrus

Minimal seasoning is needed to bring out its natural richness. Think salt, lemon, and a drizzle of olive oil for a foolproof pairing.

The Truth Behind the Controversy

Despite its luxurious taste, this fish has raised health flags due to its wax esters. These compounds can cause temporary digestive issues in some people, particularly when eaten in large amounts. Known effects include oily bowel movements or cramps, a condition informally dubbed “Keriorrhea.”

Some countries, including Japan and Italy, have even banned its sale due to these concerns. In the U.S., however, it’s legal—with the FDA recommending caution and proper labeling.

Smart Serving Practices

You can enjoy this delicacy without issue by following a few simple tips:

• Stick to smaller servings: No more than 4 ounces (about 120 grams) at a time

• Avoid back-to-back meals: Give your digestive system a break

• Ask before you order: Especially at sushi restaurants, confirm what you’re eating

• Opt for cooked versions: Some believe this may be gentler on digestion

Being mindful helps ensure you get the best experience—without the unwanted side effects.

Best Preparation Methods

At home, simple is best. Here are some suggestions to bring out the best in your seafood dish:

1. Grill with lemon and cracked pepper

2. Pan-sear and finish with garlic butter

3. Wrap in parchment and bake with herbs

4. Serve alongside fresh greens or roasted vegetables

Because it’s naturally rich, light sides and sauces work best.

Where to Source It

You won’t typically find this option at your everyday grocery store. Instead, check:

• Specialty fish markets

• High-end online seafood retailers

• Asian grocery stores (especially for sushi-grade cuts)

Make sure the label specifically identifies the species, and avoid products simply labeled “white tuna.”

Wrapping Up

With its velvety flavor and impressive texture, this ocean fish can be a delicious occasional treat. While it’s not without controversy, knowing how to source and serve it properly allows you to enjoy its best qualities safely. Whether you’re cooking at home or trying it in a sushi bar, a little knowledge goes a long way in making the most of this intriguing seafood option.

FAQs

1. Is this fish safe to eat?

Yes—when eaten in small portions. Overconsumption can lead to temporary digestive issues due to its waxy oils.

2. Why is it banned in some countries?

Certain nations banned its sale because of the digestive side effects tied to its oil content. However, these effects are not considered toxic or long-term.

3. What does it taste like?

It has a smooth, buttery flavor with a rich texture—similar to fatty tuna or black cod.

4. Can it be eaten raw?

Yes, it’s often used in raw dishes like sushi. However, moderation is key due to its oily nature.

5. What’s the difference between this and white tuna?

Although often marketed as “white tuna,” they are entirely different fish. The mislabeling can be confusing and is discouraged.

6. Where can I buy it?

Look for it at specialty seafood retailers or order from reputable online sources. Always check for proper labeling.