Butterfish: The sushi favourite posing unexpected health risks

Fish are integral to a healthy diet, providing the body with essential nutrients such as vitamins and omega-3 fatty acids. However, not all species of fish are suitable for consumption. Some, even though they are available on the shelves of stores and supermarkets, can be harmful and even dangerous to health.

It might seem that fish can only bring benefits. Eating fish is recommended due to their flavour and nutritional value. They are a source of many essential health nutrients, such as vitamins and omega-3 fatty acids. However, not all fish are equal. We have known for a long time that pangasius is among those to avoid, and in response to growing consumer awareness, it is found less frequently in stores. The situation differs for butterfish, which still enjoys recognition among sushi enthusiasts. Why should we exclude it from our diet?

Butterfish is a popular species with consumers, but unfortunately, it harms health. Regular consumption of butterfish can lead to health issues. This is because of the presence of ester derivatives, which are not digested by the human body. It is worth noting that under the name "butterfish," there are three species—escolar, oilfish, and rudderfish.

Aside from containing ester derivatives, butterfish is also characterized by a high fat content — up to 21 percent. Although the meat of these fish is tasty, almost 90 percent of the fat it contains are paraffin esters, which are not digested by the human body. Excessive butterfish consumption can lead to various ailments, such as gastrointestinal pains, vomiting, diarrhea, headaches, and heart issues.

Consumption of butterfish should be limited by everyone. However, there are groups of individuals who should completely avoid its consumption. These groups mainly include pregnant women and individuals with intestinal problems and poor nutrient absorption.

If you decide to consume it, do so rarely and preferably in cooked form. Cooking removes a greater amount of harmful fat. It is also important for products containing butterfish to be properly labelled, indicating preparation methods and potential health risks.