Snowy white and wonderfully succulent, escolar provides great balance of flavor and a firm yet creamy, buttery texture that melts in your mouth!
We receive this U.S. Pacific catch direct from local fishermen, which we deeply skin before cutting into half pound portions. Packages may contain two or more pieces of irregular shape. Feel free to trim portions for sashimi or sushi rolls, or for use in cooked applications. It’s actually nearly impossible to overcook this fish, but for best results we recommend baking, broiling or grilling.
What’s in a Name?
Escolar is often referred to as butterfish and walu/waloo — or unfortunately, in many sushi bars, super white tuna. The escolar we sell is the true, “smooth skin” escolar (Lepidocybium flavobrunneum). This is not to be confused with oilfish, a “rough skin” cousin of escolar with cheaper market value. Both species have been accused of causing a laxative effect due to their high content of naturally occurring wax esters that accumulate close to their skin. However, we believe this is due to people being served oilfish instead of escolar (either mistakenly or fraudulently).
Negative side effects are unlikely to occur from eating true escolar that undergoes deep skinning by a trusted source such as Catalina Offshore. By cutting out the muscle tissue that connects the loin to the skin, we eliminate most of the wax esters. Pregnant women or individuals with malabsorption may be at an increased risk but most healthy adults experience no issues with escolar. Still, it is quite rich and therefore best enjoyed in small portions. About 4-6 ounces at a time is just right!