escalar

Escolar is sometimes called the "prime rib of the ocean" for its marbled, extremely fatty flesh — the fat is composed largely of long-chain wax esters that the human digestive system cannot fully hydrolyze. In small portions (under 6 oz), most people experience no ill effects; larger portions can cause keriorrhea, a well-documented (and unpleasant) digestive response. Japan and Italy have outright banned the fish from commercial sale. Despite this limitation, escolar is prized in sushi and sashimi (where it is served as "shiro maguro" — white tuna) for its clean, rich, buttery flavor and silky texture that is genuinely distinct from any other fish. Searing escolar at high heat renders some of the wax esters and crisps the flesh — the standard approach for a hot preparation. The practical advice: serve in small portions (under 6 oz per person) and do not eat it raw in quantity. Its flavor and texture, in appropriate amounts, are genuinely exceptional.