With such a meaningful name, this snack already represents a taste appeal in itself.. The type known as butterfish has gained great popularity and a preferential place on the menus of Spanish restaurants serving Asian cuisine, preferably Japanese, or establishments that incorporate Japanese as part of their offerings. This is despite the fact that its consumption has been banned in Italy and also in Japan since 1977, but it is neither marketed nor served in restaurants (although there are those who prepare it at home at their own risk). ), and where The species in the family, commonly referred to as schoolchildren, has failed because it is considered a toxic product.. Other types of fish with a buttery texture, known as butterfish, are consumed in this eastern country; The most common is white pomfret, which is used in the preparation of nigiri, sushi and sashimi and is logically eaten raw.
The reason for the butter ban? May cause gastrointestinal problems, mild, short-lived, or more severe, lasting one to two days with diarrhea and nausea. In fact, it is recommended not to consume more than 170g, although special caution is recommended in the most vulnerable segments of the population such as children, the elderly, pregnant women or people with compromised immune systems. There is not enough scientific information to establish a safe daily intake level.
In August 2004, the European Food Safety Authority (Aecosan) issued an opinion that the intake of species such as raspberries is appropriate.Ruvettus pretiosus– and the black schoolboy –Lepidocybium flavobrunneum–may have “adverse gastrointestinal effects when consumed under certain conditions.” It is permitted to be marketed in the European Union (EU), but is always packaged or packaged and, above all, correctly labeled so that the commercial and scientific name of the species is clearly visible to distinguish species and prevent fraud due to substitution. It is also necessary to specify appropriate preparation methods, such as removing as much fat as possible by removing the skin; Do not use in raw preparations, preferably grill or grill, consume small amounts if consumed for the first time. The Spanish Agency for Food Safety and Nutrition (Aesan) also spoke along the same lines.It warns against the consumption of what is known as butterfish, especially in sushi preparations, noting that they are often sold in slices or fillets and are difficult to distinguish once cut, so accurate identification from the label is essential.
In March 2017, the Government of the Canary Islands, through the Ministry of Agriculture, Livestock and Fisheries, announced the capture of two species falling into the group commonly referred to as schoolboys in the waters of the Archipelago.Its particularly sizzling and black color warns that its consumption may cause gastrointestinal disorders in some people. Hunting these species is not strictly prohibited, but Its commercialization must meet a number of requirements detailed in an action protocol.. Therefore, at the Fraternity or First Point of Sale fish pieces must be placed in boxes containing only specimens of that species, fitted with ice, wrapped in film, refrigerated and duly identified with a label warning of the risk associated with that species. fish represents health. It will also clarify what the best way to prepare it is, namely to eliminate fat, such as grilling, and to avoid spooning dishes or sauce with your stew. It is stated that the instructions of this protocol should be made available to the public.
But whoever came up with this attractive name also cheated and has been around ever since. indigestible confusion, the meaninglessness of namingAnd it’s worth asking: Do we know if what we’re eating really has butter? Because there are different species that take this name, such as pomfret, school fish, black cod and other relatives. Actually, Considered authentic, it has a white, firm and delicate flesh with a fatty touch that seems to melt on the palate, you hardly need to chew it before swallowing and it resembles butter., hence the name. Since its aroma intensity is low, it is an ideal product to accompany it with flavor-enhancing ingredients. Therefore, prestigious chefs use it, just as Ricardo Sanz, who has been combining Japanese and Spanish cuisines for no less than 23 years, first at Kabuki Wellington and now at Ricardo Sanz Wellington, which has one Michelin star and three Repsol soles, is considered the inventor like. related to nigiris that everyone copied, including the white truffle butter fish. Peruvian Luis Arévalo also uses butter to prepare his nigiris, like this fish with anticucho sauce and coriander pesto or the Marileño nikkei made with butter fish with adobo anticucho and chimichurri from huacatay, which he serves at his restaurant Gaman 2022. Butterfish nigiri is a classic that has been created for many years. The fish is marinated overnight in a marinade with anticuchos marinade and spices to make it creamy. Finally, the bite is crowned with some chives and Peruvian seasoning salt.
In the case of the archipelago, Gastronomy Fishing Atlas in the Canary IslandsIn this publication, scientifically coordinated by Juan Antonio González, with texts by Yuri Millares and photographs by Tato Goncalves, Braulio Simancas: Smoked Escolar with Tangerine and Ginger ReductionAlmond shells and brown sugar are used as fuel for smokers. “In the Canary Islands it is a laxative fish because it has a bad reputation as a laxative because it is not known to work properly. But it is so ingrained in Asian cuisine that it suddenly became fashionable and everyone knows it as a buttery fish, not as a schoolboy,” says head chef at Las Aguas restaurant The chef who prepared this recipe. From the Bahía del Duque hotel in southern Tenerife: “I wanted to give it the Asian touch and smoked it, but with almond shells, imitating what is done with some of the cheeses in La Palma.”
Another example is this: Lucas MaesThe famous Canarian chef of Belgian origin created the dish as one of the star dishes at his establishment in La Orotava more than a decade ago. Goose tub with goat cheese and butter. To do this, I lined a tub with baking paper and put about a centimeter layer of cheese on the bottom. I then cut the goose into thin sheets, half a centimeter long, and laminated the butter fish very thinly to place it in the mould, adding alternately three layers of goose and two pieces of fish, seasoning it all, and always finishing with a goose. Once the assembly was complete, I covered the tub with more baking paper and placed it in a water bath with water at about 60 degrees. I then placed the container with the tub in the oven at 90 degrees for about 15 minutes until the goose started sweating. And…voila!
The examples are increasing, take a look at the cards One of the restaurants serving Asian or fusion cuisine, where butter fish is a regular.
There are also distributors in the Islands who offer this fish as quickly and individually frozen fillets, which they say is “a fish with very fatty meat, specific to Asian cuisine. It is usually served raw or marinated with Asian seasonings.”
Best advice, eat mindfully… and season with knowledge.