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Escolar. The escolar, Lepidocybium flavobrunneum, a species of fish in the family Gempylidae, is found in deep (200–885 metres, or 656–2,904 ft) tropical and temperate waters around the world. It is also known as snake mackerel, walu walu (Hawaiian, sometimes written waloo), and is sometimes sold as "butterfish" or "white tuna". [2]
Escolar is commonly substituted for tuna in sushi restaurants. Escolar, which is much less expensive than tuna, is a fish with a diet high in wax esters. Since these wax esters are not digestible, these wax esters have a laxative effect in humans. [72] The laxative effect is not merely an inconvenience, but can be very serious.
Chirashi-zushi (ちらし寿司, scattered sushi) is a bowl of sushi rice topped with a variety of raw fish and vegetables/garnishes (also refers to barazushi) [1] [2] [3] Inari-zushi (稲荷寿司, fried tofu pouch) is a type of sushi served in a seasoned and fried pouch made of tofu and filled with sushi rice. [1] [3]
Sushi-meshi (鮨飯) (also known as su-meshi (酢飯), shari (舎利), or gohan (ご飯)) is a preparation of white, short-grained, Japanese rice mixed with a dressing consisting of rice vinegar, sugar, salt, and occasionally kombu and sake. It must be cooled to room temperature before being used for a sushi filling, or it will get too sticky ...
The Gempylidae are a family of perciform fishes commonly known as snake mackerels or escolars. The family includes about 25 species. They are elongated fishes with a similar appearance to barracudas, having a long dorsal fin, usually with one or finlets trailing it. The largest species, including the snoek ( Thyrsites atun ), grow up to 2 m ...
Japanese cuisine encompasses the regional and traditional foods of Japan, which have developed through centuries of political, economic, and social changes. The traditional cuisine of Japan (Japanese: washoku) is based on rice with miso soup and other dishes with an emphasis on seasonal ingredients. Side dishes often consist of fish, pickled ...
Ikizukuri (生き作り), also known as ikezukuri (活け造り), (roughly translated as "prepared alive" [1]) is the preparing of sashimi (raw fish) from live seafood. In this Japanese culinary technique, the most popular sea animal used is fish, but octopus, shrimp, and lobster may also be used. [2] The practice is controversial owing to ...
Escolar is sometimes difficult to distinguish from tuna when cooked. Unlike tuna, escolar is associated with keriorrhea and severe cramping following consumption. [91] In many restaurants, most fish labeled as tuna, white tuna, or albacore are mislabeled escolar. [92] [93]