[Snookmachine]

Ed, I can't thank you enough, you have been of great help.

If I can be of any help, please don't hessitate to let me know

Best Regards

[kevinviger]

I am not a chef in any way, just a lover of great foods. I recently had the priviledge of eating Escolsar sushimi. If this is an oily fish is never tasted it. If this is as they nickname ex-lax fish, I never experienced that. What I can say is that I found it to be a better fish that the yellowtail tune I ate alongside it. I have to say Escolar=good

[Snookmachine]

doing some research, I found out that small portions shoudn't cause any problems, portions less than 4 oz are recomended, the issue of having a 12 oz steak would make me think twice. I posted in a page I have, the only way of knowing if you will be a victim, or a satisfied consumer, would only be trying it, and I would strongly recomend small portions

Best Regards

[nichole]

Escolar is not a bad fish after all. How about marinating it with lime? Then Grilled it. Would it be good? I think so.

[Snookmachine]

Hello Nichole, Ed Buchanan told me that lemon or lime could do the job, and grilling would perhaps be the best way, getting rid of excess grease, however I would think that it would be best to use lime after grilling, for as the same as in Ceviche, if you use it before cooking the meat, you kind of seal the meat on the outside, making it more difficult for the excess cerous fats to drain. This I deduct as a Biologist. I would also stick to less than 4 oz portions.

Best Regards

Eduardo