Butterfish is called differently. Let's say a few words about oilfish

Traditional confusion begins at the very moment when we see butterfish on the counter of the store. About her palatability ah, many have probably heard a lot, so many housewives are thinking about buying it. It got its name due to the significant content of various fats in it.

Oily fish, the benefits and harms of which we will talk today, are often called completely different types and even fish families. Most often, such representatives of the underwater world as mackerel, stromate or escolar are sold under this name. This is explained by the similarity of taste and external qualities these instances.

In general, it can be said that oily fish, which we most often purchase for cooking, is an individual with dark brown scales and fatty meat white color(over time, the skin darkens, acquiring an almost black tint). They get it during tuna fishing, as an auxiliary prey.

The best properties of fish and composition

In order to more clearly imagine what are the harm and benefits of adding it to the diet, you need to understand what it is rich in. Regardless of the particular variety, any oily fish contains sodium, potassium and fluorine in significant amounts. So, the potassium content reaches 335 mg., And sodium up to 100 mg. for every hundred grams of product.

If a person is characterized by the fragility of blood vessels, then eating mackerel is simply necessary for him, since it is potassium that makes it possible to increase their elasticity. Fish meat helps during constipation, as it has a laxative effect, which can cause certain inconvenience and harm to a modern person outside his home.

For people involved in an active lifestyle, including sports activities, oil is good for a high protein content, and more specifically:

protein, g - 18.8,
fats, g -4.2,
water, g - 75.5.

As you can see, the carcass of fish contains a large amount of moisture, which should be taken into account when cooking. The fats contained in meat are unsaturated, they are able to rejuvenate the cells of the body and internal organs.

In addition, the benefits of periodically eating fish protein in food are undeniable, because it prolongs the life of our hair, nails and skin.

Contraindications for use

Some harm from butterfish can be recorded in people with diseases digestive system. Also, it should be consumed within reasonable limits by those who suffer from chronic diseases. To better understand possible consequences from any exotic product, it is highly advisable to make inquiries about what specific fish you are purchasing under the name "butterfish".

To do this, not only the sales assistant will come to our aid, but also numerous information from the Internet. Everyone is free to control the fat content of food consumed at their own discretion and prudence, not forgetting that overuse causes harm and deterioration of well-being.

Nutritional value and preparation

Despite everything, butterfish has won a place on our table due to its excellent taste. Its meat, in addition to being fatty, has a dense texture and a pleasant white color. When we cook it at home, we can use a variety of cooking methods.

This fish is perfect for pan frying, grilling or stewing. Grilling is considered the most appropriate for this type of meat. It is under these conditions that it is possible to remove excess water and fat from oily fish, which are unsafe because they contain monoglycerides. Since our body does not have the enzymes to break them down, it is easy to get an intestinal upset.

Often on sale you can find cold-smoked oil. Since the cooking technology involves salting, there should not be excess moisture under the packaging, since this is a direct violation technological process. The fish should not fall apart or be loose, which may mean the staleness of the harvested raw materials. Good products are usually firm in texture and not overly smoky.

Butterfish, which comes into production from fishing catches, is usually separated from the bones, after which the meat is cut into thick pieces for smoking or making balyks. Before proceeding to cooking in their kitchen, they cut off the head of a fresh carcass, and hang it for a short time by the tail: in this case, it gets rid of excess fat, and the meat acquires additional juiciness.

Small cooked portions will give you the opportunity to get the real pleasure that butterfish can give us without much damage to the body.

Oily fish

Stomach and intestines her they just don’t take it, and after eating this fish, fat in an unchanged form voluntarily flows out of the anus, and no urge is felt. This can happen at any time, wherever you are - at home, on the street, at work, in the store, and it is very difficult to wash the laundry afterwards.

O butterfish Much has been written, but the information is often different and contradictory. To begin with, different types of fish are called this way, and these types differ in their properties.

Speaking of butterfish, it is called mackerel, escolar, butterfish or oilfish (both simply meaning "butter fish"). There is also a species called Ruvetta - Ruvettus pretiosus, which has the most negative reviews. They are associated with its assimilation, or non-assimilation - it will be more correct, although the word is not very literate.

Oily fish

1. Ruvetta / Ruvettus pretiosus

2. Escolar / Lepidocybium flavobrunneum

3. Serpent Mackerel / Promethichthys prometheus

Most experts describe oilfish as living in tropical and warm temperate waters of the oceans - in open spaces. Oil fish is pelagic - the so-called fish living in the upper ocean layers, as a rule, far from the coast - such fish come to the shore only for spawning.

Tuna behaves in exactly the same way: perhaps that is why butterfish is considered something similar to it, and they are even caught only together with tuna - as bycatch, and there is no special fishery for this fish. Usually oilfish comes across to fishermen in the southern part of our planet, but it can also come across in the Western Atlantic and other places in the world's oceans.

Oilfish is sold in Canada and Europe, as well as here in Russia. This fish has white tasty meat, reminiscent of fatty halibut, and there are very few bones. The most oily fish caught in autumn and winter, and during these periods of fat it can be up to 22%.

Composition of butterfish

Oily fish is quite high in calories - 113 kcal per 100 g of product, however, its effect on the body, which will be discussed below, is not at all explained by this - after all, there are much more high-calorie types of fish, and they are absorbed by our stomach normally.

In addition to fat, oily fish contains a lot of valuable protein, vitamin PP - niacin; minerals - calcium, magnesium, sodium, potassium, phosphorus, chlorine, iron, chromium, fluorine, molybdenum, nickel - and many of these elements are present in sufficient quantities.

Butterfish in cooking

In cooking, butterfish is used to make balyks and smoked steaks, and at home it is recommended to cook it in any way: boil, fry, stew, bake, grill.

But still the best way- Grilled butter fish: this is how most of the fat drains from it, because of which butter fish has earned its notoriety.

Not all types of butterfish can be eaten. At least, this is how they think in developed countries - Italy, Canada, Japan and many others.

For example, it is forbidden to sell Ruvettus pretiosus - ruveta there, and in our country it is this type of butterfish that occupies a large part of the market. There is a lot of fat in the meat of this fish, and it is not absorbed by our body.

The stomach and intestines simply do not accept it, and after eating fish, fat in an unchanged form voluntarily flows out of the anus, and no urge is felt. This can happen at any time, wherever you are - at home, on the street, at work, in the store, and it is very difficult to wash the laundry afterwards.

Ruveta is also called oily on rough skin. Its meat is dense, creamy or light gray in color, and contains up to 25% fat.

Another type of butterfish is called the escolar, and it lives very deep in the ocean. This fish is called oily on soft skin, and its fat is absorbed somewhat better, but it should be consumed in small quantities, starting from very little piece, and cook it on a wire rack so that as much fat as possible is gone.

The third type of fish is the gray delicacy mackerel.

Information about butterfish is so confused by manufacturers and sellers that it is difficult to figure it out: different types of this fish are called the same, explaining to consumers that the fish are all the same, just called differently.

Meanwhile, other types of it are also imported into the territory of our country: stromateaceae, centrifolia, American oil, seriolella, etc.

Gray mackerel is sold under the name escolar; they can also be called ruvetu.

There is not so much fat in a medium-sized Pacific oilfish - up to 2%, but quite a lot of protein - up to 20%. Atlantic butter is much larger, and there is much more fat in it - from 12%.

Of course, it is more profitable to sell the second type of fish, which, by the way, is distinguished by thicker and rougher skin - the large size makes its sale more profitable.

Unfortunately, some unscrupulous traders successfully sell smoked butterfish, such as halibut, to consumers, taking advantage of the fact that these fish are very similar, especially when smoked.

It is not clear how to figure it all out, but it is better to buy the fish that is called oily on soft skin: according to consumer reviews, it is still easier to digest. It is better not to eat oil on hard skin at all - both for humans and pets - they also have problems with digestion.

The benefits and harms of oily fish

Since people affected by the use of oily fish practically do not go to doctors, there are almost no examination results either, and experts cannot give an unambiguous answer to the question: is oily fish dangerous to health, and if dangerous, then why?

Many of them believe that oily fish can cause diarrhea (diarrhea) if it is eaten more than it should be, or cooked incorrectly.

The fact is that smoked steaks and balyks made from oily fish do not cause any unpleasant consequences, and all cases of diarrhea and conditions resembling poisoning occurred after eating cooked fresh-frozen fish.

Refusing to eat oily fish is hardly worth it - unless you really have a complete individual intolerance to this product. However, it is best to cook it in such a way that almost all the fat unacceptable for our body leaves it, and the best and most useful remains.

Recall that there is a lot of healthy protein in oily fish: to get half the daily allowance, an adult needs to eat only 150 grams of this fish. There are many such important elements, like phosphorus, potassium, magnesium, but most of all in chromium oil fish: you need to eat less than 100 g to get daily allowance this important and rather rare trace element, which plays one of the main roles in the work endocrine system.

That is why chromium is necessary for those who seek to maintain healthy weight and always be in good shape - it gives our muscles energy, and does not allow the body to overwork.

In addition, oil fish lives only in clean water- and this speaks in its favor as an environmentally friendly product.

Butterfish Recipes

Butterfish on the grill

One of the acceptable recipes for cooking oily fish is on the grill.

For 1 kg of fish we take 4 cloves of garlic, a sprig of rosemary, parsley, lemon, Bay leaf, salt and pepper to taste. Wash the fish, clean and cut into small pieces. Fold in a convenient bowl, rub with crushed garlic, sprinkle with salt, pepper, bay leaf, and refrigerate for 2 hours.

Some recipes recommend adding olive oil, but it is better to do without it - there is enough fat in the fish. After that, the fish must be baked on a wire rack, over low heat - preferably 15 minutes for each side, periodically turning over.

Put the finished fish on a plate, decorate with herbs, parsley, lemon. It is good to serve fish with an appetizer of vegetables - zucchini and eggplant baked with pepper and garlic.

Butterfish with fruits

You will need grapes and apples, as well as onion, tomatoes, pepper and salt. It is better not to use oil in this recipe.

From a large fish, it is necessary to remove the spine and entrails, cut off the fins, but do not remove the skin. It is not recommended to remove even the scales - under it the fish turns out tastier.

Make notches on the pulp with a knife so that the skin remains intact, salt and leave for an hour.

After that, shake off excess salt, fill the fish with slices of tomatoes, apples, onions, grapes, put on a wire rack and bake for about 50 minutes. low fire. Of course there is cooked fish together with the scales is not worth it.

Butter fish with sour cream sauce

You can also make a simple butterfish steak and serve it with baked potatoes and sour cream sauce.

Salted fish cut into pieces is simply fried on a wire rack.

For sour cream sauce you will need 100 g of fresh sour cream, finely chopped green onions and parsley, apple or grape vinegar, salt, sugar and ground black pepper to taste.

In conclusion, I would like to remind you once again: no matter how tasty the butterfish you cook is, you should not eat more than one piece at a time. In the future, if your body reacts to this product normally, the portion can be increased.

Gataulina G.
for the magazine InFlora.ru - http://www.inflora.ru

The name "butterfish" is a collective term that includes several varieties of ocean fish. The classification is based on the principles of similarity in the taste of meat. The name probably comes from the American butterfish "butterfish".

Oilfish is found in warm ocean waters in open areas. It swims to the shores only during spawning. The length of the representatives reaches 30 - 75 cm, weight - 4 kg. The largest of them is the escolar. Body size about 2 m, weight about 45 kg. They feed on crustaceans, squids, small fish. Sexual maturity occurs after 2 years, they lay their eggs in shallow water. Spawning occurs in autumn and summer. Oilfish includes representatives of 3 families:

Stromatei - American oilfish, stromatei. It lives in the waters of the Atlantic Ocean. Found off the coast of America, Africa, Asia.
Centrolophaceae - Australian seriolella. She chose the waters of the Pacific Ocean as her habitat.
Heptyl - mackerel, escolar. It looks like a tuna. Dwells in different parts world ocean.

There is no separate fishery for catching oilfish. Periodically, it comes across along with other representatives of ocean waters. Often caught together with tuna. Imported from Vietnam, China, Indonesia, USA.

It goes on sale in smoked form, frozen (carcasses, fillets), fresh. The fattest fish with 22% fat content is caught in winter and autumn. The meat is fatty, white, soft, reminiscent of halibut.

Unusual composition - what makes fish attractive

White fish meat occupies a leading position in terms of animal protein content. In its composition saturated fat, amino acids, a wide variety of vitamins, microelements.

Vitamins:

A (retinol)

Increases immunity;
Keeps skin youthful;
Promotes the growth of teeth, hair, nails;
Prevents eye diseases;
Normalizes redox processes;
Protects against cancer cells;
Strengthens the work of the heart.

Prevents the development of rickets;
Promotes the absorption of calcium;
Strengthens muscles;
Coordinates metabolic processes in cells;
Stimulates the production of hormones;
Strengthens the immune system;
Increases resistance to skin diseases.

Normalizes the work of the reproductive system;
Neutralizes free radicals, removes toxins;
Prevents the development of oncology;
Strengthens blood vessels;
Accelerates skin regeneration;
Protects from UV rays;
Stimulates the supply of oxygen to skin cells;
Counteracts the formation of blood clots.

Improves digestibility of fats;
Removes cholesterol;
Stimulates the maturation of spermatozoa;
Strengthens the work of the musculoskeletal system;
Normalizes blood pressure;
Accelerates wound healing;
Helps to cope with skin diseases;
Reduces pain syndrome.

Normalizes blood circulation;
Improves fat metabolism in liver cells;
Optimizes the state of the nervous system;
Fights skin diseases.

Trace elements:

Oily fish has 3 times more omega-3 fatty acids than salmon. Use fish dishes 2 times a week lowers blood pressure, soothes nervous system, increases the body's resistance to infection, diseases, strengthens the immune system, improves overall well-being.

Why eat oily fish, is it harmful

A huge amount of vitamins, minerals, acids help the body overcome diseases, improve health, increase resistance to adverse factors. To replenish the daily norm of protein in the body, it is enough to eat 150 g of oily fish. small piece delicious treats activates metabolic processes, improves the functioning of internal organs.

Useful qualities:

Strengthens blood vessels, stimulates the work of the heart.
Cleanses the blood of toxins, cholesterol.
Improves skin condition, prolongs youth.
It has a mild laxative effect, regulates bowel function in case of constipation.
Strengthens immunity.
Calms the nervous system, saves from insomnia, depression, stress, causeless anxiety, fear.
Lowers pressure in the arteries.
Strengthens and activates the growth of hair and nails.
Normalizes the work of the reproductive system of men and women.
Accelerates metabolism, helps to cope with excess weight.
Helps the child's body to grow, preventing pathologies of the musculoskeletal system.

The composition of oily fish contains a significant amount of wax ester - gempilotoxin. The substance is practically not absorbed, provokes problems with the gastrointestinal tract. Arise side effects with uncontrolled eating delicious fish, individual intolerance to the components.

Do not eat dishes for people with serious liver diseases, gastrointestinal tract, especially when acute form illness.

Fats irritate the intestinal walls, thin the stool, stain it brown. Increased metabolism provokes the production of bile more than is required. As a result, acidity increases, the esophagus, liver, and pancreas suffer.

Of course, oily fish is very healthy, but it must be consumed in small portions, only 2 times a week.

Recipes for delicious dishes

in better ways heat treatment are considered: steaming, baking, grilling. Several recipes for the most delicious dishes.

classic baking

It is prepared very quickly, does not require special culinary skills. The dish turns out tasty, appetizing, nutritious, fragrant. Suitable as diet food. Ready on the grill.

Ingredients:

Fish - 1 kg;
Garlic - 4 cloves;
Lemon - 1 pc.;
Rosemary - 1 sprig;
Bay leaf - 2 pcs.;
Parsley - 1 branch;
Salt, black ground pepper- taste.

Cooking:

Wash the fish, clean, dry slightly, cut into pieces.
Place in a deep container.
Grate crushed garlic, add salt, pepper, bay leaf.
Put in the refrigerator for 2 hours.
Preheat the oven to 160 degrees Celsius.
Lay the fish on the grill.
Bake for 15 minutes on each side.
Put the finished fish on a dish, pour lemon juice, season with chopped parsley, basil.

The dish can be eaten as an independent dish or with a vegetable, potato side dish.

With fruits

Tender meat goes well with vegetables and fruits. Taste ready meal turns out just amazing. All ingredients need 1 piece.

Ingredients:

Big fish;
An Apple;
Grapes - a small brush;
A tomato;
Onion;
Salt, pepper to taste.

Cooking process:

Wash the fish, remove the fins and entrails. Do not clean the skin. Carefully draw out the spine.
Make cuts all over the carcass with a knife, salt and pepper.
Leave to soak for 1 hour.
Chop onion, tomato, apple.
Stuff fish with vegetables, apple, grapes.
Bake on a rack in the oven for 50 minutes at 160 degrees Celsius.

The peel with unpeeled scales is inedible. But the meat is much tastier.

With sour cream sauce

A festive dish is prepared very quickly, the taste is excellent. As the main ingredient, you can use fillets, whole fish, which are cut into pieces on their own.

Ingredients:

Oil fish - 1 pc.

Sauce:

Sour cream - 100 ml;
Grape either Apple vinegar- 1 teaspoon;
Parsley, green onion- some;
Salt, sugar, pepper - to taste.

Cooking process:

Clean the fish, cut into pieces, salt.
Fry on a grill or skillet.
Chop parsley, onion.
Add greens, salt, sugar, pepper, vinegar to sour cream. Mix well.
Season the fish.

Serve with boiled, baked potatoes.

Whatever delicious dish It turned out that you need to eat it in small portions. Over time, when the body gets used to the product, the portion can be increased.

calories

Butterfish - very high-calorie product. There are 113 kcal per 100 g. Proteins are 18.8 g, fats - 4.2 g, carbohydrates are absent. Meat is quickly digested, activates the burning of fats. Due to these properties, butterfish is used in dietary nutrition.

The main question is the price

The cost of the product is influenced by several factors - the place where the fish is sold, the importing country, and the variety. And also the form - smoked, frozen, layer, cutting. The average prices for the country are as follows:

It is difficult to find fresh fish in the free market. Price per kg over 1500 rubles. When choosing a product, it is necessary to be guided not only by price, but also by quality.

You will find the recipe for cooking oily fish in the oven in the following video:

Selection rules:

The frozen layer must be solid, without kinks, color changes. If it looks different, the fish has been frozen several times. From this they lose her beneficial features, taste qualities.
The packaging of the smoked product must be transparent so that you can evaluate appearance fish. With an indication of the expiration date, information about the manufacturer, the type of fish.
buy better whole product, cut into pieces by yourself. More confidence in quality.
Fresh fish should not contain foreign smell. When pressed, elasticity should be felt, and a dent from a finger quickly restores its previous shape.

In contact with

Oilfish is the marketing name for certain types of fish that share a common set of physiological and taste characteristics. Oil fish include: escolar, stromatei, seriolella, mackerel, American oil fish and some other species. In addition to mysterious names, these fish are united by almost similar culinary qualities. They have "oily" meat, that is, very fatty. Fishing is carried out mainly in the Pacific Ocean and in the southern part of the Indian.

Main types of butterfish

Escolar

Escolar is considered the most valuable type of oil fish. Outwardly, it looks like a tuna. The fish is relatively large. Some individuals grow up to 2 meters in length and can weigh about 50 kg. Predator. Eats small fish, squid and small oceanic plankton. In cooking, cold-smoked escolar is most valued.

Seriollella

The fish is silvery in color with a red tint. Most often, fish weighing 1.5-2 kg come to the market. Some individuals can grow up to 2.5-3 kg. Seriollella is fatter than other oil fish, the percentage of fat in the product can reach 40%.

pampanito

Pampanito lives in warm waters Atlantic and Pacific Oceans. Fish of the Stromateev family, silvery in color with characteristic dark gray spots, because of which it is also called the "star" fish. Relatively small - up to 1.5 kg. Pampanito is almost impossible to catch in winter, as during this period these fish sink to the depth.

American butterfish

The smallest type of butterfish. The weight of adults rarely exceeds 300 grams. The American butterfish, or as it is also called, white butterfish lives along the east coast of North and South America. Outwardly, the fish is a bit like a flounder - roundish, flat, with prominent fins.

Butterfish calories

Calorie oil fish 112 kcal per 100 grams of product.

Useful properties of oily fish

Each type of fish has its own own features, unique taste and chemical composition. In general, oily fish contains a large amount of chromium, phosphorus, fluorine, iron, potassium, magnesium, calcium and others. minerals. The product is rich in vitamins E, PP, A, B1. In oily fish great amount protein and, of course, fish oil.

Butterfish strengthens and rejuvenates the body. Chemical composition product has a positive effect on the appearance and health of hair, nails and skin. In addition, fish is recommended to be eaten for the prevention of diseases of the heart and blood vessels. It has been proven that oily fish is able to normalize and improve the functioning of the human endocrine system.

One of the types of oily fish - ruveta - contains wax esters and palytoxin in fat. These substances are not broken down in the stomach. As a result, after eating this fish, a person may experience diarrhea. A large number of ruveta can cause poisoning.

All types of oily fish are contraindicated in persons with liver disease. The product is quite "heavy" for the digestive system. This should be taken into account. It is best to eat butterfish infrequently and in small portions.

How to choose butterfish

It is believed that escolar fish is the tastiest. When buying butterfish in plastic packaging, you should pay attention to the amount of moisture inside. Its excess is a sign of low-quality products. quality fish slightly firm, dense pleasant smell.

When choosing frozen fish, you need to pay attention to the appearance. The fish must be whole, without defects and excess ice on the surface.

What to cook with butterfish

Oily fish is baked, boiled, stewed, fried. Smoked meats can be used for making sandwiches, cold snacks, served as a cut. Fish can be the main element of the dish or its addition. Butterfish is very tasty.

From Wikipedia, the free encyclopedia

Oily fish- a collective trade name for different fish species from three different families and four genera: 2 species from the family of stromatei - stromatei ( Stromateus brasiliensis) and American butterfish ( Peprilus triacanthus), Australian seriolella ( Seriolella brama) from the Centrolopaceae family, as well as escolar or gray delicacy mackerel ( Lepidocybium flavobrunneum) from the Gempylaceae family.

Sometimes butterfish is sold under the guise of toothfish - much more valuable fish, less often - on the contrary, while these names are often given together.

Typically, trade names combine related fish species. But in the case of butterfish, the trade name is formed on the principle of similarity in taste, although butterfish have some external resemblance and a similar lifestyle. The name probably comes from the American butterfish, which is called "butterfish" in English.

Biology

All oils are warm water marine fish living close to the coast. Mostly these are fish 30-75 cm long and weighing up to 4 kg. The largest representative of this collective group is escolar, reaching a length of up to 2 m and a weight of 45 kg. They feed on various planktonic crustaceans, squid and small fish. Spawning takes place in summer or autumn. The eggs are small and develop in the water column. Sexual maturity occurs at the age of 2 years.

fishing

The oilfish fishery is predominantly carried out by pelagic trawls and seines. There are no commercial statistics for these fish species.