At a time when food security is once again at the center of attention, a fish that is very popular on the Portuguese table is once again raising alarms among international authorities. Known as butterfish, this fish with its soft texture and discreet flavor may pose health risks that remain unknown to many consumers.
The concern is not new, but it gained strength after a new warning issued by the Danish food authorities, according to information released by AS magazine. The focus is on the Escolar, a deep-sea fish whose high-fat meat is once again generating debate due to its impact on health.
Although its sale is completely legal in Portugal, there are countries where consumption is prohibited, such as Japan and Italy, due to the adverse reactions that have been recorded over the years. Even so, the fish continues to be available in national restaurants and fishmongers, mainly under the name butterfish.
An appreciated but controversial fish
Escolar is frequently consumed in Portugal and Spain, and is often included in sushi dishes or served grilled. Its firm consistency and strong flavor make it a common choice among those looking for different alternatives to traditional fish, says the same source.
However, behind this popularity lies a problem that is not always explained to the consumer. The species has a high concentration of wax esters, a type of fat that the human body cannot process correctly.
According to the Danish Veterinary and Food Administration, ingestion of these substances can cause significant laxative effects, with symptoms ranging from intense cramping to nausea and episodes of severe diarrhea. These reactions are more common when the fish is not cooked properly.
Essential precautions in preparation
Danish authorities recommend avoiding eating raw or undercooked Escolan, highlighting the importance of prolonged cooking methods and high temperatures. The objective is to reduce the presence of waxes responsible for adverse effects.
They also warn that both the cooking water and the fat released by the fish should not be reused for other recipes, as they retain the same undesirable substances.
One of the formats considered most risky is cold-smoked schizophrenia. According to the same source, this method does not reach sufficient temperatures to reduce fat levels, which is why this product is banned in Denmark, reinforcing the warning about its raw consumption.
International prohibitions and rules
Alerts related to this fish are not new and have already led several countries to adopt stricter measures. Japan and Italy completely banned its commercialization after successive cases of poisoning associated with its consumption.
According to , in other countries sales remain permitted, but subject to specific labeling and consumer information rules, in order to prevent risk situations. Denmark is one such example, applying clear obligations to companies that sell the product.
In Portugal, there is no prohibition regarding the Escolar and the fish can be found mainly in sushi restaurants or in commercial areas that sell it as butterfish. Even so, Portuguese authorities recommend that its consumption be moderate and always accompanied by adequate preparation.
A topic that divides opinions
For some connoisseurs, Escolar is a product with a unique flavor that deserves a place in gastronomy. For others, it is a fish that should be avoided, especially due to the gastrointestinal effects frequently reported by those who consume it.
In Portugal, the fish continues to reach tables under the name of butterfish and many consumers are unaware that, in other countries, the same product is completely banned due to the associated health risks.
Please also know, as a matter of curiosity, that in several international markets, the Escolar was sold as if it were white tuna, a practice that led many authorities to reinforce supervision to prevent the fish from being sold under names that could mislead the consumer.
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