Escolar, good fish or bad fish?

Cucina · #1 07-30-2002, 06:46 PM

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

Mezzaluna · #2 07-30-2002, 08:32 PM

Hi Cucina, and welcome to Chef Talk. You'll find plenty of other culinary enthusiasts- pros and amateurs alike- to answer your question. However, I'm moving your post to the Cooking Questions forum, as that's where more people will be likely to see it.

Good luck! Please enjoy visiting and posting in our forums, and don't miss a look at our archives.

Pete · #3 07-30-2002, 11:06 PM

Hey there Cucina!! One of the chefs I used to work under loved Escolar. We used to serve it quite often and never had a complaint about it. From what I understand, it is not the oiliness of the fish that causes problems, it is the fact that it contains a high amount of histamines. It does cause issue with people who have a low tolerance of histamines, but again, in all the time we served it, I have never heard of anyone having a problem. About 2-2 1/2 years ago, a Chicago newspaper ran an article about Escolar, talking about both the pros and cons of the fish, but we didn't run Escolar for awhile after that. We just didn't want all the attention to influence our guests perception of it. After the hype wore down we were running it again, and people loved it!

fyfas · #4 07-31-2002, 05:20 PM

An excellent fish. Extremely easy to prepare and very satisfying to consume (allergy issues aside; something I've never directly been aware of happening).

My only complaint is that away from larger cities, it is not always available.

Jim · #5 07-31-2002, 06:26 PM

There was some discussion a while back about Escolar. Check out...
http://www.cheftalkcafe.com/forums/s...hlight=escolar

pollyg · #6 08-01-2002, 06:37 PM

I love escolar.
I think for it to send you to the toilet you have to eat heaps of the stuff.
I only recently heard about this phenomenon, never had trouble with it myself.
I don't even find it too oily, but obviously you wouldn't deep fry it. It's great with acid based dressings and it can stand up to a bit of crispy pancetta and red wine sauce.

miahoyhoy · #7 08-04-2002, 07:42 AM

The biggest problem is finding a reputable source for Escolar. It's not properly regulated in the southern waters off of South America where the main catch is aquired. Many times a cousin of Escolar with even higher oil content is sold as the real deal. Peopl have been made sick from eating it and at least one person , in Texas I beleive died.

I ate it and had no problem then my head waiter ate it and was sick all night.

I leave it alone.

Jon

Snookmachine · #8 10-06-2009, 11:00 AM

what would you say would be the best way to cook escolar?, it is said that light oils displace heavy oils like the cerous esters that escolars contain, I guess grilling it with a little olive oil could do the job?, any experiences in how to cook it?, the main issue is to make sure we have Black Escolar in our hands, and not oilfish

ED BUCHANAN · #9 10-07-2009, 07:42 AM

Quote:

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.?

Snookmachine · #10 10-07-2009, 09:45 AM

Ed, I can´t consume it, for I had a Gasrtic Bypass and would get into trouble, my wife has no gallbladder, so Escolar is banned from my house, however, I do know that you shouldn't eat more than 6 oz t a time, and that the best way to eat it would be grilled. I do buy my fish directly from the wholesale market, and as a fisherman and biologist, have sufficient experience to identify the exact species I am buying, in order not to buy oilfish, the problem is that my clients want to buy Escolar, and I really have to look for fresh fish, in order not to get specimens with aged serous esters, so I am looking for recipes which I could give to my clients, with a previous warn, what would be your best choice to do?, grill?

Best Regards

Eduardo

ED BUCHANAN · #11 10-07-2009, 10:06 AM

Quote:

Originally Posted by Snookmachine

Ed, I can´t consume it, for I had a Gasrtic Bypass and would get into trouble, my wife has no gallbladder, so Escolar is banned from my house, however, I do know that you shouldn't eat more than 6 oz t a time, and that the best way to eat it would be grilled. I do buy my fish directly from the wholesale market, and as a fisherman and biologist, have sufficient experience to identify the exact species I am buying, in order not to buy oilfish, the problem is that my clients want to buy Escolar, and I really have to look for fresh fish, in order not to get specimens with aged serous esters, so I am looking for recipes which I could give to my clients, with a previous warn, what would be your best choice to do?, grill?

Best Regards

Eduardo

GRILL as you say or alternate in order, overhead broil, poach these 3 methods willo reduce fat and oil content . Somewhere in these archives I wrote a lengthy article on fish its called ''fish fish'' see if you can find it is mostly science related .Regards EJB

If you cant find give me e mail and I'll send it.

Snookmachine · #12 10-07-2009, 10:44 AM

I will look for it, thanks a lot for your time, one last question, after the fish is done, would you drain any excess liquid or juice?

ED BUCHANAN · #13 10-07-2009, 01:29 PM

If serving right away Yes if holding a while let it sit in cooking juices so as not to let it get to dry. Serve with a squeeze of warm lemon juice on top . Why squeeze cold lemon juice on hot fish?

Snookmachine · #14 10-07-2009, 03:24 PM

please tell me why, does it have something to do with acid dissolving grease?, or lemmon sealing the meat?

Best Regards

ED BUCHANAN · #15 10-07-2009, 03:28 PM

Citrus of any kind kills grease( thats why they use in detergents.) It also brings out flavour and is a recognized replacement for salt in many diets.