Description of oilfish and where they are found, what they look like and nutritional value

When people talk about butterfish, they mean a representative of one of six types of fish. "Oilfish" is a general term for fish of the family Stromateidae, which are found in Atlantic and Pacific waters, as well as near the South African continent. These fish were given the same name because they have similar habits and taste, as well as the texture of the fillet. The flesh is light in color and has a high fat content, which gives it its name.

Types of butterfish

These fish are in great demand due to their juicy fillet, pleasant taste and abundance of omega-3 fatty acids, selenium and iodine elements. After cooking, the meat does not become tough and retains its shape. However, many doctors consider this product to be harmful due to its high fat content. In addition, some specimens contain wax ester, which is not digestible by humans.

Six varieties of fish are sold in supermarkets as the buttery variety, but only four of them are actually this species. This can be determined by looking at the Latin name assigned to it by the manufacturer. So, these include:

1. Stromateus, also commercially called Patagonian stromateus or pampinito, is native to Atlantic and Pacific waters and is also found in Indian Ocean waters. It can reach a length of 2.8-3 meters, but specimens usually supplied to stores measure up to 78-83 cm. The average fat content of this species is in the range of 10-14%.
2. American butterfish are found in the coastal waters of both the North and South American continents. It is the smallest species, reaching a maximum weight of 300 g, and has a very bony structure.
3. Seriolella brama, native to southwestern Pacific waters, can weigh up to 3 kg and is the most calorific of all species, with some individuals boasting fat content levels of up to 40%.
4. Escolar, also known as gray elite mackerel, is found in abundance off the coast of the Australian continent, in the northern North American continent and in New Zealand. It usually weighs 23-36 kg and tastes like halibut meat, although it looks similar to tuna. Although it has a maximum fat content of 13%, most of these lipids cannot be digested by humans.Instead of fats, this species stores esters and waxes in its body.

Ruvettes are sometimes also called butterfish. Like escolar, it contains animal waxes that humans cannot digest. Ruvettus contains more of these substances than escolar and can cause severe diarrhea if consumed.

Dissostichus, also called butterfish, is a species of large fish that is about two meters long. They have dense meat that is ideal for marinating.

Beneficial features

When cooked properly, unhealthy fats and waxes evaporate from fish fillets, leaving behind vital nutrients, vitamins and minerals.

What are the benefits of these fatty varieties of fish that are found in the world’s oceans:

• they help maintain skin elasticity and reduce the number of wrinkles;
• strengthen blood vessels;
• improve vision;
• protect against bone weakness;
• normalize hematopoiesis in the body;
• increase the rate of blood clotting;
• reduce bad cholesterol levels;
• tidy up hormonal levels and improve the functioning of the endocrine system;
• strengthen the level of immunity in the body;
• prevent anxiety and stress disorders;
• enhance hair growth and strength;
• relieve constipation.

Harm from fish

The product should not be taken if a person is allergic or intolerant to the ingredients. If he suffers:

• gastritis;
• ulcer;
• pancreatitis;
• metabolic disorders;
• gout;
• liver and kidney diseases;
• urolithiasis;
• diarrhea;
• or excessive gas formation.

The acceptable amount for a healthy person is 100-150 grams twice a week. Too much product can cause very severe diarrhea as a side effect.Frequent consumption of this white meat can cause problems in the stomach, intestines, kidneys and liver. Escolar and Ruveta mainly cause harm to the human body.

What nutritionists say

Studies on the effects of eating oily fish were conducted in America in the 80s and in Europe in 2014. Experts analyzed cases of escolar poisoning. It was found that symptoms can begin to appear between 1 and 90 hours after eating fish.

These symptoms include diarrhea, headache, profuse sweating, burning sensation in the mouth and abdominal pain.

Experts from different countries suggest that the source of intoxication is fish oil, which contains wax esters. These components are too strong for digestive enzymes in humans and therefore lead to gastrointestinal problems. While examining the condition of patients, Spanish doctors noticed that the large amount of histamine present in meat can also lead to poor health.

Australian experts have drawn attention to the risks associated with replacing butterfish with ruveta. This type of seafood, like escolar, contains wax esters, which can make up up to 23% of its total weight. On the other hand, American researchers have found that when consumed in moderation in recommended quantities, there should be no negative health effects.However, if you regularly include escolar in your diet and exceed the recommended daily dose, health problems may arise.

In the United States in the early 1990s, there was a proposal to ban fatty fish due to the risk of poisoning. This plan was scrapped, but the FDA recommends against trading in these sea creatures.

Other countries have taken different approaches. Japan and Italy have banned their sale, and Sweden and Denmark have established rules to test the quality of the meat and ensure proper cooking. Many Scandinavian countries advise against eating this type of fish, while Canada allows its sale but requires sellers to inform buyers of its potential risks.

In Russia, according to the law on food hygiene, the sale of Patagonian stromate fish to the population is prohibited. However, this type of seafood can still be found in stores, and those who sell it are not subject to fines.

Oily fish are not usually included in a healthy diet. However, despite its high fat content, it can be beneficial during diets due to its easily digestible protein, which helps satiate hunger and restore energy. And also because meat is rich in vitamins, minerals and other microelements. Therefore, it is also recommended for athletes and those who are physically active.

The benefits of consuming oily fish are visible when you follow the preparation and consumption instructions:

• cook steamed or grilled dishes;
• consume two servings per week, each 100 grams;
• pay attention to dietary recommendations for food combinations;
• Do not eat this fish if you have gastrointestinal problems.

Should I give fish to children and pregnant women?

Some experts suggest that pregnant women should avoid oily fish, as they do not accumulate mercury and may help balance hormones and prevent mood swings and anemia. However, most doctors take into account the potential risks and do not advise using them during pregnancy.

The potential risk associated with long-term diarrhea from eating butterfish is significant. Diarrhea can lead to an increased chance of miscarriage and premature birth. This is because frequent trips to the toilet can cause uterine contractions, as well as dehydration and mineral loss, which is detrimental to both the mother and the unborn baby.

Oily fish can be detrimental to the fragile bodies of children. In their early years, the body is not able to process these products properly, and if an adverse reaction to wax ester occurs, it will appear more severe than what happens in adults. Chronic diarrhea can cause a dangerous situation for a child's life.

Niacin, which is necessary for metabolic and oxidative-regenerative processes, as well as the formation of enzymes, can be found in abundance in oilfish.

Oily fish meat is high in fat and protein, and is also a rich source of vitamins and minerals.Below is the approximate chemical composition per 100 grams of product:

1. Protein – 16.8 g.
2. Fat – 19.9 g.
3. Carbohydrates – 0 g.
4. Calorie content – ​​236 kcal.
5. Water – 62.2 g.
6. Cholesterol – 70 mg.
7. Vitamin D – 0.7 mcg.
8. Vitamin B12 – 2.7 mcg.
9. Niacin – 6.2 mg.
10. Phosphorus – 201 mg.
11. Magnesium – 40 mg.
12. Potassium – 293 mg.
13. Sodium – 37 mg.

How to choose fish

Stores often sell cold-smoked butterfish, which have a longer shelf life than hot-smoked fish. According to GOST, the shelf life of the first type is from 12-63 days at temperatures from -1.5 to +3 degrees Celsius; Once opened it can last 2 days. For the second type of fillet, it is only 3 days if stored at a temperature not exceeding 2 degrees Celsius.

When purchasing smoked butterfish, it is important to consider the following:

1. If the fish is not packaged, choose the one without the head, as this part of the sea life usually contains more fat.
2. If you buy fillets in a vacuum sealed package, choose one that does not contain visible liquid.
3. The meat should be whole and white inside with a yellow-beige tinge in areas where it has been exposed to smoke.
4. In addition, there should be no chemical taste present.

In Russia and the CIS countries you can also purchase butterfish that has been recently frozen. It is preferable to buy carcass pieces that are packaged separately. If you buy whole fish, it should be smaller in size.

How to spot a superior product:

1. White flesh without yellow or red streaks.
2. Little or no ice in the container or on the fish itself.
3. Marking indicating the type of fish, written in both Latin and Russian.

Chilled fish can only be purchased in places where it lives, such as Canada and Vietnam. Fresh fish has thick white fillets, clear eyes and a distinct ocean scent. The cost of smoked seafood varies depending on the manufacturer, but usually ranges from 700 to 1000 rubles per kilogram. Fresh frozen carcasses usually cost from 500 to 800 rubles per kilogram.

What goes best with

When preparing dishes with this fish, you must remember that you should not consume alcohol and tomatoes with it, as this enhances the adverse effects of esters, waxes and fats. In addition, when creating a menu, it is important to consider what other products go with fish.

So, the following are compatible with it:

• melted butter;
• serum;
• greenery;
• cabbage;
• carrot;
• beet;
• cucumbers and green vegetables.

Rice, buckwheat, lemon, quinoa, tomatoes, butter and vegetable oil are considered acceptable. At the same time, combinations with meat, eggs, as well as mushrooms and dairy products should be avoided. It is also not recommended to eat nuts and seeds, potatoes and cheeses such as feta cheese. Wheat, rye, oats and lentils should also not be consumed with oily fish.

How to cook it

Regardless of the type of butterfish, it should be hung by the tail and separated from the head to allow the fat to drain before cooking. It is also recommended to remove the skin from meat before cooking as this will help reduce fat consumption.

However, when grilling, it is better not to remove the skin so that the fillet retains its shape.Also, replace cream and other high-calorie ingredients with lighter ones. Choose recipes that are lightly salted instead of heavily salted. This reduces the burden on the digestive organs and helps prevent fat retention in the intestines.