Butterfish dilemma: Delicious delicacy or health hazard?
Butterfish has gained popularity in restaurants globally, largely due to its rich flavour and delicate texture. However, it is important to be aware that its consumption can lead to serious health issues. In some countries, its sale has been banned.
Butterfish is a commonly used trade name encompassing several species of fish, known for their high fat content (around 18-20%) and exceptionally tender meat. In Poland, species such as escolar and oilfish are most typically encountered.
Butterfish primarily originate from tropical and subtropical oceanic waters.
Butterfish contain specific wax esters that are difficult for the human body to digest. These esters make up as much as 20% of the fish's mass and, if consumed in excess, can lead to various health problems.
Consumption of butterfish can cause health problems
The most common symptoms include diarrhoea, dizziness, rash, and even breathing difficulties and tongue swelling. Allergy-prone individuals should also exercise caution, as they may experience skin reactions, breathing issues, or swelling.
Due to the potential risks associated with butterfish consumption, many countries have implemented regulations governing its sale and labelling requirements.
In Japan, the sale of this fish has been banned since the 1970s. You also won't find it in Italy. Meanwhile, in the United States and European Union countries, labelling requirements include warnings about possible side effects.
