Butterfish: what kind is it and where is it found, what does it look like, nutritional value
When people talk about butterfish, they mean a representative of one of the six types of fish. "Oiled" 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, as they have similar habits and tastes, as well as the texture of the fillet. The flesh is light in color and has a high fat content, giving it its name.
Types of butterfish
These fish are in high 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 indigestible by humans.
Six varieties of fish are sold in supermarkets as butter varieties, but only four of them actually belong to this species. This can be determined by looking at the Latin name assigned to it by the manufacturer. So, they are ranked:
- Stromateus, also commercially referred to as Patagonian stromateus or pampinito, lives in Atlantic and Pacific waters, and is also found in the waters of the Indian Ocean. It can reach a length of 2.8-3 meters, but specimens usually supplied to stores are up to 78-83 cm in size. The average fat content of this species is in the range of 10-14%.
- American butterfish is found in the coastal waters of both the North American and South American continents. It is the smallest species, reaching a maximum weight of 300 g, and has a very bony structure.
- Seriolella brama, native to the Southwest Pacific waters, can reach up to 3 kg in weight and is the most nutritious of all species, with some individuals boasting fat levels of up to 40%.
- Escolar, also known as gray elite mackerel, is found in abundance off the coast of the Australian continent, in the north of North America and in New Zealand. It usually weighs 23-36 kg and tastes like halibut meat, although it looks like 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, 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 perfect for marinating.
Useful properties
When cooked properly, unhe althy fats and waxes evaporate from fish fillets, leaving behind vital nutrients, vitamins and minerals.
What are the benefits of these fatty fish found in the world's oceans:
- they help maintain skin elasticity and reduce wrinkles;
- strengthen blood vessels;
- improve eyesight;
- protect against bone weakness;
- normalize blood formation in the body;
- increase the rate of blood clotting;
- reduce bad cholesterol;
- put in order the hormonal ph 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 the person is allergic or intolerant to the ingredients. If he suffers:
- gastritis;
- ulcer;
- pancreatitis;
- metabolic disorder;
- gout;
- liver and kidney disease;
- Urolithiasis;
- diarrhea;
- or excessive gas.
The allowable amount for a he althy person is 100-150 grams twice a week. Too much of the product can lead to 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 harm the human body.
What nutritionists say
Research on the effects of eating oily fish was conducted in America in the 80s and in Europe in 2014. Experts analyzed cases of escolar poisoning. It turned out that symptoms can begin to appear between 1 and 90 hours after eating the fish.
These symptoms include diarrhea, headache, profuse sweating, burning sensation in the mouth and abdominal pain.
Expert opinionZarechny Maxim ValerievichAgronomist with 12 years of experience. Our best gardening expert.Ask a QuestionDiarrhea in this situation manifests itself as keriorrhea, in which, instead of the usual liquid consistency of the stool, an orange-reddish oily substance separates. This symptom can last from 13-50 hours, and although the underlying cause is not treated, steps are taken to avoid dehydration.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 problems with the gastrointestinal tract. Examining the condition of patients, Spanish doctors noticed that a large amount of histamine present in meat can also lead to poor he alth.
Australian experts have drawn attention to the risks associated with replacing butterfish with ruvet. This type of seafood, like escolar, contains wax esters, which can make up to 23% of its total weight. On the other hand, American researchers have found that with moderate consumption in the recommended amounts, there should not be any negative he alth effects. However, if you regularly include escolar in your diet and exceed the recommended daily dose, you may experience he alth problems.
In the US in the early 1990s, there was a proposal to ban oily fish because of the risk of poisoning. This plan was dropped, but the FDA recommends that these marine life should not be traded.
Other countries have taken different approaches. Japan and Italy have banned their sale, while Sweden and Denmark have established rules for checking the quality of the meat and ensuring it is cooked correctly. 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 fish stromatei 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.
Butterfish is not usually included in a he althy diet.However, despite its high fat content, it can be useful during diets due to its easily digestible protein, which helps to satisfy hunger and restore energy. And also due to the fact that meat is rich in vitamins, minerals and other trace elements. Therefore, it is also recommended for athletes and those who are physically active.
The benefits of consuming oily fish are seen when the instructions for cooking and eating are followed:
- steam or grill food;
- eat two servings a week, each 100 grams;
- pay attention to dietary recommendations for food combinations;
- don't eat this fish if you have gastrointestinal problems.
Should I give fish to children and pregnant women
Some experts suggest that pregnant women should not give up oily fish species, as they do not accumulate mercury, can help balance hormones, protect against mood swings and anemia.However, most doctors consider the potential risks and advise against their use during pregnancy.
The potential risk associated with prolonged diarrhea from eating oilfish 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.
Expert opinionZarechny Maxim ValerievichAgronomist with 12 years of experience. Our best gardening expert.Ask a QuestionThis product should not be consumed during breastfeeding due to the fatty substances it contains, which may cause digestive problems in the infant. It is also possible that it can reduce breast milk production, leading to colic, thirst, and fever in the baby.Butterfish can be detrimental to fragile bodies of children.In their early years, the body is not able to process these foods properly, and if an adverse reaction to the waxy ester occurs, it will look more serious than that which occurs in adults. Chronic diarrhea can be a life-threatening situation for a child.
Niacin, which is necessary for metabolic and oxidative-regenerative processes, as well as the formation of enzymes, can be found in abundance in oily fish.
Butterfish meat is high in fat and protein and is a rich source of vitamins and minerals. Below is the approximate chemical composition per 100 grams of product:
- Protein - 16.8g
- Fat – 19.9g
- Carbohydrates - 0g
- Calorie - 236 kcal.
- Water - 62.2 g.
- Cholesterol - 70 mg.
- Vitamin D - 0.7 mcg.
- Vitamin B12 - 2.7 mcg.
- Niacin 6.2mg
- Phosphorus - 201 mg.
- Magnesium - 40 mg.
- Potassium - 293 mg.
- Sodium - 37 mg.
How to choose fish
Shops often sell cold smoked butterfish, which has 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; after opening it can last 2 days.For fillets of the second type, it is only 3 days if stored at a temperature not exceeding 2 degrees Celsius.
When buying smoked butterfish, it is important to consider the following:
- If the fish is not packaged, choose the one without the head, as this part of the underwater inhabitant usually contains more fat.
- If the fillet is bought in a vacuum sealed package, choose one that does not have visible liquid.
- The meat must be whole and white inside with a yellow-beige tint where it has been exposed to smoke.
- Also, no chemical aftertaste should be present.
In Russia and the CIS countries, you can also buy butterfish that has been recently frozen. It is preferable to buy carcass pieces that are packaged separately. If you buy a whole fish, then it should be smaller.
How to spot a great product:
- White flesh with no yellow or red streaks.
- Little or no ice in the container or on the fish itself.
- Marking, which indicates the type of fish, written in both Latin and Russian.
Chilled fish can only be bought 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. Freshly frozen carcasses usually cost from 500 to 800 rubles per kilogram.
Which goes better with
When preparing dishes with this fish, you must remember that you should not drink alcohol and tomatoes with it, as this enhances the adverse effects of esters, waxes and fats.It's also important to consider what other foods pair with fish when planning your menu.
So, compatible with her:
- ghee;
- serum;
- greens;
- cabbage;
- carrot;
- beets;
- 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 cheese. Wheat, rye, oats and lentils should also not be consumed with butterfish.
How to cook it
Regardless of the type of butterfish, before cooking, it should be hung by the tail and separated from the head so that the fat drains. In addition, it is recommended to remove the skin from the meat before cooking, as this will help reduce fat intake.
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. Opt for lightly s alted recipes over heavily s alted ones. This reduces the burden on the digestive organs and helps prevent fat retention in the intestines.
