Just hearing the words “butterfish” makes our mouths water. We expect a delicate flavor subtly highlighted by butter. However, the temptation of a delicious meal should not overshadow our health.
The term “butterfish” in trade and gastronomy most often covers two species: eskolar (Lepidocybium flavobrunneum) and kostropak (oilfish, butterfish).. In everyday language, these names are sometimes used interchangeably or confusingly. Both fish have one common and characteristic feature: meat with a very high oil content (18-20%), which actually contains paraffin esters (waxes). They give the fish a “buttery”, fatty taste and creamy consistency.
Due to this, many consumers find butterfish exceptionally tasty. However, this fatty metabolic profile distinguishes them from typical fatty marine fish (e.g. salmon or mackerel), because paraffin esters are not digested by the human digestive system. He will try to get rid of them as quickly as possible, which in many cases may lead to unpleasant symptoms.
Butterfish is banned in some countries, such as Japan and Italy. In other jurisdictions, the obligation to clearly label the product and inform the consumer has been introduced. This includes an order requiring warnings to be placed on packaging and notifying restaurant patrons of the risks.
Butterfish contains paraffin esters that the human body cannot digest. After eating it, you may experience severe pain, swelling of the tongue, diarrhea, rash, and even difficulty breathing. This happens in the case of 20 percent. population, sometimes symptoms require consultation with a doctor. And although they pass after 24 hours, it is for these reasons that in some countries the trade in escolar and kostropak has been limited or banned.
Butterfish is not “toxic” in the classical sense. Its meat does not contain any commonly known specific poison. However, it is difficult to say that it is harmless, since a large part of the population suffers from clear symptoms after eating it. From the point of view of public health and consumer safety, this is sufficient reason to introduce warnings or trade restrictions.
In addition to the unfortunate paraffin esters, butterfish contain valuable fat-soluble vitamins. They are a source of vitamins A, D and E, and niacin (vit. B3), valuable omega-3 acids. This goes some way to explaining why some consumers and cooks value them for their taste and nutritional value. However, the advantage of “taste” over safety makes it experts advise caution and use this product as rarely as possible. Instead, it is better to eat salmon, mackerel, herring or sardines, which provide omega-3 fatty acids without this specific risk.
Due to the content of paraffin esters, butterfish should not be eaten by pregnant women, children and the elderly. Contraindications include gastrointestinal diseases or a sensitive digestive system. It is also not recommended to include these species in the menu people with chronic diseases and allergies. People who are trying escolar or kostropak for the first time should eat the minimum portion and wait a few hours to see if symptoms appear. In Poland, the law requires that labels and restaurants inform about potential risks. However, it is up to the consumer whether he or she will use this information and give up or limit the consumption of butterfish.
Source: Terazgotuje.pl
