Butter-like fish. Butterfish: the consequences of eating the product

Butterfish is a product for those who love gastronomic experiments. Such fish will be useful for those who lead an active lifestyle. This type of fish is good source energy.

Butterfish is very high in calories. The leader among all seafood in terms of the amount of fat, for which it got its name. This seafood contains a large amount of valuable protein and minerals: phosphorus, iron, potassium, chlorine, magnesium, sodium. Moreover, these substances are present in large quantities. Vitamins PP, D, E, F, niacin, amino acids. The concentration of Omega-3 fatty acids exceeds salmon 3 times.

The very concept of "butterfish" was invented by enterprising businessmen to refer to a whole group of fish. Of course, the fish are united by quality characteristics: white fatty meat. On the shelves of shops you can find:

Escoral. The fish looks like tuna. It has excellent taste qualities.
Stromatheus.
toothfish
Australian seriolella.

All these species of fish differ from each other in terms of habitat, appearance and quality features.

Toothfish are a valuable endangered species butterfish. Banned in over 20 countries. Unlike other species, it lives in cold waters. Therefore, the amount of fat in it is at least 30%.

Escolar is a rare fish. There is no special commercial fishing. Escolar in the only form accumulates esters of fatty acids and wax. The human body does not have enzymes capable of breaking down these substances. The meat tastes like fatty tuna.

Seriollella is the fattest of all fish species. The fat content ranges from 10-40%, depending on the habitat. The weight of the fish can be about 3 kg.

Butterfish Species - Escolar and Ruweta

Stromatheus - has white, tender meat. Weight 500-600 grams, and in length reaches 50-60 cm.

Butterfish has excellent taste, but it is worth asking about the consequences of eating it and what kind of fish it is. In order to avoid unpleasant consequences, it is better not to use it in large quantities and understand what kind of fish you bought.

During the years of the USSR, oily fish was considered harmful and was sold for a penny. Currently, the product is considered a real delicacy. And you can buy it for a very decent amount.

Benefits of butterfish

Fish has a lot of useful properties, thanks to a rich supply of minerals, vitamins and other useful substances. It is useful to take such a seafood for people with problems of cardio-vascular system, as fish will prevent the development of atherosclerosis, lower cholesterol levels, restore nervous system, facilitate the work of the heart muscle.

In addition, eating oily fish reduces the formation of cortisol, a stress hormone that suppresses depression and improves well-being.

Promotes rejuvenation processes in the body, improves the condition of nails and hair. Oily fish is recommended for people with a weakened immune system, with low resistance to stress, as well as women with painful menstruation and during menopause.

Recent studies have confirmed that fish helps in the treatment of asthma.

Consequences of eating butterfish

Despite many useful properties, oil fish there is one big downside. The fact is that fish contains fats that are not absorbed by humans. Escolar instead of fats contains essential wax - gempilotoxin. It is safe for the body, but can cause severe indigestion. Great content fats provoke an active release of bile. And bile, in turn, greatly irritates the walls gastrointestinal tract. The effect of eating fish together with tomatoes is especially strong.

As a rule, with the consequences of eating oily fish, people do not go to the doctor. Therefore confirmed side effects no. But according to testimonies, dizziness, flatulence, vomiting, nausea, and stomach cramps may appear after fish.

One of the most annoying side effects manifested in the fact that undigested fat can involuntarily flow out of the anus, and at any time and in any place.

The discharge has an unpleasant strong odor. They are not removed by any means. Therefore, you should not experiment with fish in public places and not get carried away with a delicacy, so as not to be embarrassed in public.

To avoid negative consequences eating oily fish, you need to know what kind of fish it is and how to cook it correctly. It is better to try this delicacy in a restaurant. There it will be properly cooked and served with suitable products. By the way, complaints about side effects fish come after home cooking. Competent cooks recommend hanging the fish by the tail before cooking, after cutting off its head. Excess fat will flow out, and the meat will be much tastier.

On sale, the product is more often found in fresh-frozen and smoked form. AT home cooking grilling is also recommended to get rid of a large number fat. In general, fish is versatile in cooking - it can be boiled, fried, baked, and smoked.

Why do you need to know what kind of fish you bought?

Unscrupulous sellers pass off all types of butterfish as one type.

They often sell oil smoked fish like halibut, as the fish are very similar in appearance. But it differs in habitat, and hence in the amount of fat. There is a difference between fish on hard skin and on soft skin.

Most countries of the world have abandoned fish with hard skin, as it is practically unsuitable for food. Therefore, preference should be given to a product with soft skin, preferably escalor or toothfish. They will definitely delight you with the great taste and tenderness of the meat. When buying butterfish, you should ask the seller what kind of fish it is. And also look for competent cooking recipes, so as not to have the deplorable consequences of consumption.

Fish should not be carried away by people who are overweight or have problems with the gastrointestinal tract. It is better to start tasting fish with little piece cooked with lemon. After half an hour, you can drink water with lemon juice. This will speed up the process of splitting fats and improve the digestive process.

Many, probably, have heard more than once about butterfish. Such a term does not exist in biology, as some types of fish of different families are called. The concept of "butterfish" is more of a commercial name. Despite the similar taste of the meat of such a commercial subspecies, their habitat is completely different.

Oil related fish

Types of butterfish:

Such species of different families of fish live in the oceans with warm water. This area of the earth's hemisphere is called the tropics. It floats and develops in the uppermost layers of ocean water. It is worth noting that she does not live near the coast, but swims to it only when spawning begins. For development and living, they choose more open spaces not near the coastline, but in the depths of the ocean.

This species is not commercial, are caught while catching tuna, as they live in the same environment. On sale can be found everywhere, in every corner of the globe. The meat of such individuals stands out in a pleasant white color, with a small amount of bones. Oily fish benefits and harms must be known.

Benefits of butterfish

If you believe commercial agents, who, of course, praise this type of product because of its high price, you can highlight the following advantages of using this product:

These species are at the top of the list. the most useful. The content of useful substances, along with other species, for example, salmon, exceeds several times.

Harm of oily fish

There are no special warnings from doctors, since few people seek help after using it. But it is worth saying that this product can disrupt the functioning of the stomach and intestines for a while. Maybe this should not even be called harm, because to some extent, sometimes cleansing is simply necessary for the body.

Such a manifestation of malaise can be an incorrect method of preparation or use in unlimited quantities. The use of the product in smoked form does not cause any unpleasant consequences for the body, because it is prepared in compliance with all production standards. But if you do it at home, you can mess up something: therefore, you should not deviate from the cooking recipes that are recommended by professionals.

It also needs to be said what fresh frozen fish is a common cause of gastrointestinal disorders. Therefore, buy products already in ready-made. There are cases of individual intolerance to this food product. In such a case it may be food poisoning. But this is extremely rare.

During cooking, make sure that all bad fat came out of the carcass. After the release of excess fat, only the necessary substances for our body will remain.

There is a ban in some countries on the sale of oily fish due to its poor digestibility by the human body, because oily fish has a very high calorie content. Among the countries that have introduced the ban are:

Japan;
Italy.

There is no such ban in Russia.

Product calorie content

Oil fish has calories 112 kcal per 100 g of product. The composition of the meat includes proteins in the amount of 18-19 g, as well as fats 4.2 g. This fish does not contain carbohydrates. It is extremely helpful when dieting. It is precisely because of its calorie content that it is able to charge the body of a person leading an active lifestyle with the energy he needs for this.

But oily fish, smoked at the factory, is already endowed with a completely different calorie content in the amount of 180 kcal. The protein content in it does not change, as a rule, and fats increase by 2-3 times, usually up to 12 g.

therefore for dietary nutrition fresh-frozen is more suitable than smoked. There are many recipes for this product.

Butterfish cooking

Few people know how to cook butterfish. If you decide to cook such a product, you can limit yourself to the simplest and most quick recipe, during the preparation of which the fish will get rid of unnecessary fats and become incredibly useful.

Method of cooking N1 on the grill

You will need:

4–5 large pieces fish;
salt to taste;
a little granulated sugar;
soy sauce - 10 g;
lemon juice.

The steaks are marinated with all the mixed ingredients for two hours. Next, the grill is heated and pieces of fish are laid out on the oil grate. Hold on each side for 5-7 minutes, so more fat will come out. After roasting on both sides on well-heated coals, the dish is ready to eat. This method of preparation is very simple and does not require special efforts. The benefits of a fried product will be quite tangible.

Preparation method N2

You will need:

4 carcasses of medium-sized fish;
cherry tomatoes - 10-12 pcs.;
chili pepper - 1 pc.;
lime;
salt to taste;
ground black pepper;
greenery.

Cooking:

wash the fish, dry it, remove the insides and fins. After removing all excess, rinse again and dry with a towel;
squeeze lime juice and grease it from the inside of the carcass;
mix pepper with salt and rub the carcasses with the resulting mixture;
rinse the greens and put twigs inside the carcasses;
cut the chili pepper into circles and put 2-3 circles along with herbs;
cut the tomatoes in a cross;
also make an incision along the ridge and along the carcass;
take a baking sheet and lay out baking paper or foil, put small pieces of lime into the cuts on the fish;
tomatoes are also laid out on top of carcasses;
wrap with foil and leave to saturate for about 1–1.5 hours;
preheat the oven to 230 degrees, before installing the fish for baking, wrap the fish very tightly with foil. Set for 10-15 minutes, then removed from oven and unfold the foil;
poured over melted butter in a small amount. And put it back in the oven for another 10-15 minutes.

While the main dish is baking, you can cook wonderful sauce. Take a small amount of mint and sprinkle with olive oil. Finely chopped greens after pour the juice of half a lime. Mix and chill in the refrigerator. Serve in a small gravy boat on a plate with fish. Good white wine goes well with the dish. fresh vegetables chopped coarsely into a salad.

Cooking method N3

Great recipe for fruit lovers. You will need:

fish carcass;
medium sized apple;
seedless grapes - 100 g;
small tomato;
medium bulb;
salt and ground black pepper to taste.

Cooking:

wash the carcass, cut off the fins and remove the spine along with the entrails, in no case touch the skin on the fish;
grate with salt and season with pepper, make small cuts around the entire perimeter of the carcass;
leave to saturate for 1-1.5 hours;
finely chop the onion, tomato and apple into cubes;
lay out vegetables and fruits inside the carcass;
bake on the rack in the oven temperature regime 160 degrees.

After it is cooked, put on a plate and decorate with fresh herbs, you can pour soy sauce. Skin with scales serves as a shell for delicious meat with a side dish of vegetables and fruits.

Oil fish dishes: photo

There are many varieties of fish that are suitable for consumption. All of them are combined into general views and subspecies according to their origin. Butterfish is a special delicacy. One name includes absolutely different varieties seafood that bear the same name solely due to the similarity of taste.

Butterfish - what kind of fish is it

Buying a product with the same name on the market, you can buy a completely different product. So, butterfish is a trademark that unites three families and four genera. All of them are warm-water marine inhabitants that are found in the ocean near the American, Australian, and New Zealand coasts. Average weight is about 4 kg, length - from 35 to 70 cm. Average calorie content: 113 kcal per 100 grams of product.

These types of marine life contain the daily norm of many trace elements. All species united in one trading group are similar in appearance and in their way of life. This is where the similarities end. Fishing is not carried out separately: oilfish is caught in the nets by chance when catching other species. Because some varieties are rare, they are considered a delicacy.

Types of butterfish

To know exactly what kind of purchase you are making, you need to understand the types of butterfish. There are several of the most popular: this is savorin fish (the second name is varehou fish). It belongs to the mackerel, a perch-like order, and lives in tropical and subtropical waters. The weight of the carcass reaches 20 kg. Another species that is considered rare is the escolar fish. It resembles a tuna, with which it is caught. Large individuals differ in length up to 2 meters, weighing up to 50 kg. Another species is seriolella fish, the fattest of all representatives of this group and the smallest (weight - about 3 kg).

The benefits and harms of oily fish

In order for the human body to function normally, it requires a variety of trace elements, many of which contain Marine life. When it comes to the benefits and harms of oily fish, it can be noted that it has much more positive impact on the body than negative. Because to this trademark relate different products, their properties are different. In general, they contain omega-3 fatty acids, vitamins A, D, E, F, numerous trace elements (manganese, iodine, zinc, calcium, phosphorus, magnesium), a large amount of protein.

Useful material with regular intake into the body, they have a positive effect on the general condition: they cause a decrease in blood pressure, improve metabolism, help fight cardiovascular diseases, and have a positive effect on the skin, nails, and hair. The main fear that many people have is the risk of diarrhea, stomach cramps, nausea, due to the fact that excess fat will not be able to be absorbed, or a weak stomach will not accept it. Practice shows that such consequences are rare, if there are no separate contraindications for use.

How to cook butterfish

Despite the unusual origin of this commodity group, cooking butterfish is not difficult. It is not necessary to shade because of overseas origin. For delicious lunch you just need to choose the way that you like best: fry, bake on the grill or in the oven, cook in the ear. You can serve with different side dishes such as rice, mushrooms, vegetables, and use all possible spices and marinades.

Butterfish Recipes

Most cooks advise using those oily fish recipes that involve frying. During this process, the product gets rid of a large amount of fat. To further balance the taste, it is recommended to consume as many vegetables as possible with it. The most expressive are the recipes for cold and hot smoking, in which taste qualities meals are growing exponentially.

Cold smoked butter fish

Cooking time: 2 days.
Number of servings: 6 persons.
Calorie content of the dish: 131 kcal per 100 g.
Purpose: snack.
Cuisine: European.
Difficulty of preparation: difficult.

If you would like to cook your own delicious snack to beer, cold-smoked butterfish is perfect for this. Thanks to the smoke treatment, it acquires a unique taste, amazing smell and beautiful golden color. However, you should be careful. It is necessary to avoid eating a large amount of fatty smoked meat, otherwise diarrhea can be provoked.

Ingredients:

fish - 600 g;
water - 650 ml;
salt - 4.3 tbsp. l.;
sugar - 4.3 tbsp. l.

Cooking method:

Make a brine of water, salt and sugar and place the fish in it. It is necessary to salt for 1 day at room temperature.
Next, you need to prepare a smokehouse. To do this, you need a pan, the bottom of which will be covered with foil. Put sawdust on top and cover again with foil. Place a wire rack in the pan and place the fish on it. Cover with a lid and smoke for 15 minutes at maximum heat. No need to flip.
When everything is ready, leave the product for another day so that it weathers.

Butter fish in the oven

Cooking time: 40 minutes.
Servings: 5 persons.
Calorie content of the dish: 130 kcal.
Purpose: for lunch, for dinner.
Cuisine: European.
Difficulty of preparation: easy.

When you want to pamper your family or surprise your guests gourmet recipe, for this, oily fish in the oven is perfect. The recipe for preparing the dish is very simple, but no less tasty because this product in itself is a treat worthy of a rich table. All products for it can easily be found in your refrigerator, and you can choose a side dish to your taste. Whatever you cook, it is recommended to leave the scales, so it turns out tastier.

Ingredients:

fish fillet - 800 g;
vegetable or olive oil- 1 tbsp. l.;
lemon juice- 1 tbsp. l.;
chopped rosemary - 2 tbsp. l.;
basil - 1 tbsp. l;
garlic - 2 cloves;
green onion- 1 bunch;
tomato - 3 pcs;
salt - to taste;
pepper - 1 tsp

Cooking method:

Mix rosemary, basil, garlic, lemon juice. Add a tablespoon of oil.
Rinse the fillet under running water, dry, then salt and pepper.
Dip in the prepared sauce and let it soak.
Cut the tomatoes into flat slices.
Wrap each piece in foil, placing tomato slices on each. After they should be laid out on a baking sheet and placed in an oven preheated to 180 degrees for 20-25 minutes.
You can check the readiness of the dish by cutting the foil a little.
When serving, finely chop the parsley with green onions and add to the dish.

Butterfish has several types. That is why you need to carefully read the label, what could you buy. On sale there is escolar, seriolella, stromatea, which differ only in the amount of fat. On the counter you can find toothfish, which belongs to a valuable breed of fish, so it is recommended to buy it without hesitation. These species come to Russia from China, Indonesia and Vietnam. But the most widespread received "butterfish", an American butterfish.

Therefore, if we talk about its composition, then you need to keep in mind that these are approximate data in the same way as an indicator of calorie content. On average, the latter is about one hundred and twenty calories per hundred grams.

AT chemical composition a large amount of sodium, fluorine and potassium, as well as magnesium, can be isolated. That is why butterfish is recommended for nutrition of cores, as well as patients with a lack of proteins in the body.

But among the trace elements that are present in it, chromium occupies a central place. You can include in your diet less than one hundred grams in order to fulfill the daily norm of such an important and very rare trace element, which plays the most important role in the functioning of the endocrine system.

Due to the mild laxative effect, it can be included in your menu in small quantities if you have constipation.

Butterfish contains a large amount of unsaturated fats, which are able to rejuvenate the cells of the body, maintaining a healthy and fresh look hair, nails and skin long time. It should also be taken into account that such external influence is a reflection of rejuvenation. internal organs. Therefore, it is recommended to eat this fish according to small piece few times a week.

In addition to fat, it contains a large amount of valuable protein necessary for our health. To get half of it daily allowance, an adult can eat only one hundred and fifty grams of this fish.

It contains many vitamins, the main place is occupied by vitamin PP.

Now let's dwell on who is contraindicated in oily fish. The consequences can be quite severe. It is harmful to people with chronic diseases liver, as well as inflammatory diseases Gastrointestinal due to a large amount of fat. Since in some varieties it contains up to twenty-five percent.

But, you need to keep in mind that this fish is quite fatty, so only how useful the result will be depends on its proper preparation. You do not need to use it in smoked or salted form in large quantities.

You can properly cook oily fish at home as follows.

Four large tomatoes cut into two parts, dip in boiling water, and then immediately into the water room temperature. Remove the skin and chop. We heat the oven to a temperature of two hundred degrees, put four pieces of fillet on the grate. Each must weigh at least and not more than two hundred grams. Fry the fish on both sides for seven minutes, so that a characteristic golden color appears. Only after that, salt each piece, pepper a little and roll in very finely chopped dill. We spread them in a deep form, pour a glass of white wine, and cover with a tomato mixture on top. Warm up in the oven for about five minutes and serve. The dish is not only very appetizing, but not very greasy.

Oilfish can live exclusively in clean water. So eat organically pure product and cook it right.

The Internet and other media provide mixed information about this product. Some say that oily fish causes diarrhea, others do not notice the side effects of it and cook with pleasure. But few people in our country know about it. beneficial features, whereas in the US it is a favorite delicacy.

stromatei - with flattened sides, 3 genera of fish belong to it. Lives: in the Atlantic Ocean off the coast of Africa, America and southern Asia;
American oil - lives throughout the oceans;
Australian seriolella - lives in the waters of the Pacific Ocean. Contains from 10 to 40% fat;
escolar (gray mackerel delicacy) looks like a tuna, is considered a rare fish. It is large, reaches 2 m in length, weighing up to 50 kg.

The white meat of butterfish ranks first in terms of the content of healthy animal proteins. Contains amino acids and saturated fat necessary for normal functioning human body, many vitamins (A, D, E and F) and trace elements (iodine, manganese, zinc, phosphorus, calcium and magnesium).

The name of butterfish is not accidental, because it is rich in omega-3 fatty acids, in terms of the concentration of which it is 3 times ahead of salmon! Additionally contains selenium, niacin, vitamin B12.

Its benefits are obvious for people with low resistance to stress, increased anxiety and weakened immunity. Frequent use oily fish improves well-being cardiovascular diseases and high cholesterol.

Science also knows the benefits of butterfish for women with painful periods or menopause.

When eating dishes from this fish at least 2 times a week, metabolism improves, blood pressure which positively affects the state of health and quality of life in general.

Harm to the body: myths and reality

The main problem that causes concern and harm to humans when eating this fish is the possibility of a violent reaction of the body in the form of uncontrolled diarrhea. There is evidence that some time after a meal (up to 36 hours) flatulence appears, laxative effect, stomach cramps, headaches, vomiting and nausea.

The culprit of these manifestations is gempilotoxin, a wax ester that is not able to be absorbed by the body. The high fat content in the product provokes the release of a significant amount of bile, which irritates the surface of the gastrointestinal tract, provokes the removal of fats and oils and stains the stool red.

But you should not blame only one variety of fish eaten for such consequences. Let's turn to statistics: in the total number of such poisonings, there are other seafood.

Due to the large number of such cases, the sale of butterfish in Japan, Canada and many European countries is prohibited by law, since the harm from eating this fish outweighs the benefits.

In Russia, the ban on import and sale has not yet been introduced. It is believed that it has passed all the necessary checks and analyzes by regulatory organizations and is fit for use.

Choose and try

To reduce the likelihood of negative consequences, it is worth paying attention to ways heat treatment. The best are: steaming, baking in the oven or grilling. They do not require a lot of oil, and the dishes are not too greasy.

Going shopping, do not forget about the rules of choice:

the frozen carcass must be whole, without damage, kinks and discoloration;
when buying fish even “glazed” from ice, pay attention to its color, spots or damage to the ice crust;
refuse to buy in opaque packaging: in this way, unscrupulous sellers hide the true state and “freshness” of products;
it is better to take it whole, then the seller will have less opportunity for tricks to give it a presentation;
fresh fish good quality does not have an unpleasant or foreign smell;
it is important that the seafood is elastic and dense, and when pressed on it, the fingerprint quickly disappears.

If you love gastronomic experiments, butterfish gives you a chance to discover new taste horizons. For everyone else, I recommend choosing less exotic products, such as salmon or .