florida joe
Well-Known Member
Anyone have first hand info on the problem of eating over 6 oz of Escola at one sitting? I have from time to time. I am talking about true Escolar and not oil fish
Escolar love it but side effects?
- Thread starter florida joe
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mrdc
Active Member
Are you having gastric distress?
Actually, I had to look it up to see what the heck escolar was all about. I think I will avoid eating it since I have enough gut issues already.
From wikipedia:
Escolar cannot metabolize the wax esters (Gempylotoxin) naturally found in its diet. This gives the escolar an oil content of 14–25% in its flesh. These wax esters may cause gastrointestinal distress in humans called "steatorrhea", the onset of which may occur between 30 minutes and 36 hours following consumption. Symptoms may include stomach cramps, bright orange oil in stool, diarrhea, headaches, nausea, and vomiting.
Actually, I had to look it up to see what the heck escolar was all about. I think I will avoid eating it since I have enough gut issues already.
From wikipedia:
Escolar cannot metabolize the wax esters (Gempylotoxin) naturally found in its diet. This gives the escolar an oil content of 14–25% in its flesh. These wax esters may cause gastrointestinal distress in humans called "steatorrhea", the onset of which may occur between 30 minutes and 36 hours following consumption. Symptoms may include stomach cramps, bright orange oil in stool, diarrhea, headaches, nausea, and vomiting.
meowzer
Moderator
Originally Posted by mrdc
http:///forum/post/3290559
Symptoms may include stomach cramps, bright orange oil in stool, diarrhea, headaches, nausea, and vomiting.
Yeah, that sure sounds like something I want to be eating...
http:///forum/post/3290559
Symptoms may include stomach cramps, bright orange oil in stool, diarrhea, headaches, nausea, and vomiting.
Yeah, that sure sounds like something I want to be eating...
florida joe
Well-Known Member
First let me say it is the best tasting fish i have ever had
from the web
This summer, I first experienced the fish called escolar and have since tried it in three different restaurants. I have learned its pleasure. I have learned its pain.
Escolar is a deep water fish with a high oil content in its muscle tissue. It has a strong flavor that reminds me of swordfish or tuna, but milder and butterier. It is utterly delicious.
I first tried a small serving of escolar carpaccio in Austin at Uchi. The fish was sliced thinly. In its raw form, it had the texture of a scallop. Even in this small quantity, the rich flavor of a fish was a revelation.
I also tried a special at Blue Fish House called spicy escolar roll . It is the typical Blue Fish House roll: lots of sweet sauce, very spicy, suited to the American palate. Yet the flavor of the escolar was strong enough to stand up to the sweet and spicy treatment.
My best escolar experience was grilled escolar at Bistro Moderne. The menu describes it as a "pave of fish with asparagus, soft polenta and borberry (?) vinaigrette." It was, for Bistro Moderne, a surprisingly American preparation. Grilling escolar brings out the full richness of its flavors. The subtle side dishes and sauce left the rich flavor of the escolar to speak for itself.
As much as I love this fish, it has a dark side. The oil in escolar is not digested in humans. That is good for the diet. But it is not so good for our gastrointestinal system. Escolar has earned the nickname "Ex-Lax fish." In portions over 6 ounces, it causes a condition known as keriorrhoea, which rhymes with another, very similar, malady. The Japanese have banned it since 1977. In the U.S., the FDA banned escolar in 1990, but reversed itself a few years later. As one Los Angeles chef said, "It is . . . sort of a crap shoot."
With the small portions at Uchi and Blue Fish House, I had no problems. But the grilled escolar at Bistro Moderne was well over 6 ounces. It was easily the best dish, but it also caused the most pain the next day. Perhaps I should have stopped at about six ounces, but that was far too difficult to do.
There is something intriguing about eating food that may hurt us. The Japanese love fugu, which prepared improperly, is lethal. I recently have noticed a number of new TV shows about hosts who dare to eat strange, disgusting foods around the world. Eating these foods can be a shock to our system, yet we love the challenge. I am reminded of the title of Robb Walsh's excellent book, Are You Really Going To Eat That?
To which I answer, "Hell yes. May I please have more escolar?
BTW for you sushi loves (like me florida joe) white tuna IS Escalar
from the web
This summer, I first experienced the fish called escolar and have since tried it in three different restaurants. I have learned its pleasure. I have learned its pain.
Escolar is a deep water fish with a high oil content in its muscle tissue. It has a strong flavor that reminds me of swordfish or tuna, but milder and butterier. It is utterly delicious.
I first tried a small serving of escolar carpaccio in Austin at Uchi. The fish was sliced thinly. In its raw form, it had the texture of a scallop. Even in this small quantity, the rich flavor of a fish was a revelation.
I also tried a special at Blue Fish House called spicy escolar roll . It is the typical Blue Fish House roll: lots of sweet sauce, very spicy, suited to the American palate. Yet the flavor of the escolar was strong enough to stand up to the sweet and spicy treatment.
My best escolar experience was grilled escolar at Bistro Moderne. The menu describes it as a "pave of fish with asparagus, soft polenta and borberry (?) vinaigrette." It was, for Bistro Moderne, a surprisingly American preparation. Grilling escolar brings out the full richness of its flavors. The subtle side dishes and sauce left the rich flavor of the escolar to speak for itself.
As much as I love this fish, it has a dark side. The oil in escolar is not digested in humans. That is good for the diet. But it is not so good for our gastrointestinal system. Escolar has earned the nickname "Ex-Lax fish." In portions over 6 ounces, it causes a condition known as keriorrhoea, which rhymes with another, very similar, malady. The Japanese have banned it since 1977. In the U.S., the FDA banned escolar in 1990, but reversed itself a few years later. As one Los Angeles chef said, "It is . . . sort of a crap shoot."
With the small portions at Uchi and Blue Fish House, I had no problems. But the grilled escolar at Bistro Moderne was well over 6 ounces. It was easily the best dish, but it also caused the most pain the next day. Perhaps I should have stopped at about six ounces, but that was far too difficult to do.
There is something intriguing about eating food that may hurt us. The Japanese love fugu, which prepared improperly, is lethal. I recently have noticed a number of new TV shows about hosts who dare to eat strange, disgusting foods around the world. Eating these foods can be a shock to our system, yet we love the challenge. I am reminded of the title of Robb Walsh's excellent book, Are You Really Going To Eat That?
To which I answer, "Hell yes. May I please have more escolar?
BTW for you sushi loves (like me florida joe) white tuna IS Escalar
Originally Posted by florida joe
http:///forum/post/3290574
BTW for you sushi loves (like me florida joe) white tuna IS Escalar
Not always..
http://www.sushifaq.com/sushiotaku/2...shi-confusion/
http:///forum/post/3290574
BTW for you sushi loves (like me florida joe) white tuna IS Escalar
Not always..
http://www.sushifaq.com/sushiotaku/2...shi-confusion/
florida joe
Well-Known Member
On tonight’s menu
meowzer
Moderator
florida joe
Well-Known Member
Ok I consider myself a halfass chef and a person who likes and knows good food, and all I can say is WOW it’s still the best fish I have ever eaten ( ok snook caught the same day as eaten is close) if you stay around the 6oz size you will be ok and in for the treat of your life
bionicarm
Active Member
Originally Posted by florida joe
http:///forum/post/3290682
Ok I consider myself a halfass chef and a person who likes and knows good food, and all I can say is WOW it’s still the best fish I have ever eaten ( ok snook caught the same day as eaten is close) if you stay around the 6oz size you will be ok and in for the treat of your life
Fish is fish. It all depends on how it's prepared. I can never for the life of me understand why people would pay big bucks to eat raw fish (sushi). Why don't you just stick a hook in your tank and yank out one of your $100 fish and fillet that puppy out for dinner?
http:///forum/post/3290682
Ok I consider myself a halfass chef and a person who likes and knows good food, and all I can say is WOW it’s still the best fish I have ever eaten ( ok snook caught the same day as eaten is close) if you stay around the 6oz size you will be ok and in for the treat of your life
Fish is fish. It all depends on how it's prepared. I can never for the life of me understand why people would pay big bucks to eat raw fish (sushi). Why don't you just stick a hook in your tank and yank out one of your $100 fish and fillet that puppy out for dinner?
meowzer
Moderator
Originally Posted by bionicarm
http:///forum/post/3290774
Fish is fish. It all depends on how it's prepared. I can never for the life of me understand why people would pay big bucks to eat raw fish (sushi). Why don't you just stick a hook in your tank and yank out one of your $100 fish and fillet that puppy out for dinner?
http:///forum/post/3290774
Fish is fish. It all depends on how it's prepared. I can never for the life of me understand why people would pay big bucks to eat raw fish (sushi). Why don't you just stick a hook in your tank and yank out one of your $100 fish and fillet that puppy out for dinner?
mantisman51
Active Member
$15 a pound? WOW! I can get swordfish steaks at the local Fry's(Kroger) for $8 a pound and leave the Hershey squirts to someone else.
florida joe
Well-Known Member
Fish is fish. It all depends on how it's prepared. I can never for the life of me understand why people would pay big bucks to eat raw fish (sushi)
You are kidding, right
You are kidding, right
bionicarm
Active Member
Originally Posted by florida joe
http:///forum/post/3290835
You are kidding, right
Uh, no. But then, I'm from Texas. We eat beef. Fish is just an appetizer.
I go offshore fishing at least one every couple months. I usually catch snapper, ling, king, shark, red drum, black drum, and occassionally some bonita. If I bake it, fry it, or throw it on the grill, the only difference I taste between the meats is a little texture, and maybe one is more gamier than the other. As far as eating raw fish, I leave that to my cats.
http:///forum/post/3290835
You are kidding, right
Uh, no. But then, I'm from Texas. We eat beef. Fish is just an appetizer.
I go offshore fishing at least one every couple months. I usually catch snapper, ling, king, shark, red drum, black drum, and occassionally some bonita. If I bake it, fry it, or throw it on the grill, the only difference I taste between the meats is a little texture, and maybe one is more gamier than the other. As far as eating raw fish, I leave that to my cats.
florida joe
Well-Known Member
Originally Posted by mantisman51
http:///forum/post/3290792
$15 a pound? WOW! I can get swordfish steaks at the local Fry's(Kroger) for $8 a pound and leave the Hershey squirts to someone else.
no its $14.99
http:///forum/post/3290792
$15 a pound? WOW! I can get swordfish steaks at the local Fry's(Kroger) for $8 a pound and leave the Hershey squirts to someone else.
no its $14.99
florida joe
Well-Known Member
Originally Posted by bionicarm
http:///forum/post/3290906
Uh, no. But then, I'm from Texas. We eat beef. Fish is just an appetizer.
I go offshore fishing at least one every couple months. I usually catch snapper, ling, king, shark, red drum, black drum, and occassionally some bonita. If I bake it, fry it, or throw it on the grill, the only difference I taste between the meats is a little texture, and maybe one is more gamier than the other. As far as eating raw fish, I leave that to my cats.
I wil say one thing you catch some good eating fish.
http:///forum/post/3290906
Uh, no. But then, I'm from Texas. We eat beef. Fish is just an appetizer.
I go offshore fishing at least one every couple months. I usually catch snapper, ling, king, shark, red drum, black drum, and occassionally some bonita. If I bake it, fry it, or throw it on the grill, the only difference I taste between the meats is a little texture, and maybe one is more gamier than the other. As far as eating raw fish, I leave that to my cats.
I wil say one thing you catch some good eating fish.