Butterfish dilemma: Delicacy with a side of health risks
Butterfish has gained popularity in restaurants around the world. Many people appreciate its rich taste and delicate texture. However, it is important to know that its consumption can lead to serious health problems. In some countries, its sale has been banned.
Butterfish is a common trade name that includes several species of fish characterized by a high fat content (around 18-20%) and exceptionally delicate flesh. The most common species are escolar and oilfish.
Butterfish primarily come from tropical and subtropical ocean waters. They are mainly available as frozen fillets or smoked whole fish, imported from various world regions, including North America, Australia, and New Zealand.
Butterfish contain specific wax esters, which are difficult for the human body to digest. These esters can make up to 20% of the fish's mass, and if consumed in excess, they can cause various health issues.
Consumption of butterfish can cause health problems
The most common symptoms include diarrhea, dizziness, rash, breathing difficulties, and tongue swelling. Individuals with allergies should also be cautious, as they may experience skin reactions, breathing problems, or swelling.
Due to the potential threat posed by the consumption of butterfish, many countries have introduced regulations on its sale and labeling requirements.
In Japan, the sale of this fish has been banned since the '70s. It is also not available for purchase in Italy. In contrast, in the United States and the European Union, regulations require warnings on the labels about possible side effects.
