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Originally Posted by Cucina  We recently had a food critic write about a fish that we find very popular in our restaurant. The fish is Escolar and it is a by-catch of the Tuna. Some call it White Tuna and I have heard it named Oil Fish, but that was a name given in the Far East. Her view of the fish has people running for the toilet even before tasting it.
I was wondering what if any experience anyone has had, positive or negative, response to serving this fish. Our customers think it is the best fish they have ever eaten. My wife on the other hand cannot eat it as the oil content is too much for her. If people are not used to a certain cooking technic, they will have various issues from trying new cuisines. we use much olive oil in our cooking and this has the same effect on people that eat Escolar when they are used to eating Shrimp.
Thanks
Grouse |
The nick-name for this fish is he Ex-lax fish. It's oil are not digestable by the human body. It is banned for sale in Japan, and in 1977 was banned by the USDA who since 1990 reversed itself. Why on menues? It is cheap . Tilepia was fish if choice when it was cheap now it has caught on and gone up. Who knows what they will sell next.?
