Women's Tips

Oily fish - recipes for cooking original dishes for every taste!


There are many varieties of fish that are fit for human consumption. All of them are united in common species and subspecies according to their origin. Oily fish is a special delicacy. One name includes completely different varieties of seafood, which are one name solely due to the similarity of taste.

Oily fish - what kind of fish

Buying on the market a product with the same name, you can buy a completely different product. So, oil fish is a trademark that unites three families and four genera. All of them are warm-water marine life, which are found in the ocean near the American, Australian, New Zealand coast. The average weight is about 4 kg, length - from 35 to 70 cm. Average caloric content: 113 kcal per 100 grams of product.

In these types of marine life contains the daily rate of many trace elements. All species combined into one trade group are similar in appearance and in their way of life. The similarities end there. Fishing is not conducted separately: an oily fish comes across the net by chance when fishing for other species. Since some species are rare, they are considered delicacies.

Types of oil fish

To know exactly what kind of purchase you are doing, you need to understand the types of oily fish. There are several of the most popular ones: this is the savorin fish (the second name is the varrekfish). It belongs to mackerel, perciformes, lives in tropical and subtropical waters. Carcass weight reaches 20 kg. Another species that is considered rare is fish escolar. It resembles tuna, with which it is caught. Large individuals differ in length up to 2 meters, weighing up to 50 kg. Another species is seriolella fish, the fattest of all the representatives of this group and the smallest (weight - about 3 kg).

The benefits and harm of oily fish

In order for the human body to function normally, it requires a variety of trace elements, many of which contain marine life. When it comes to the benefits and harms of oily fish, it can be noted that it has a much more positive effect on the body than a negative one. Since this brand includes different products, their properties are different. In general, they contain Omega-3 fatty acids, vitamins A, D, E, F, numerous trace elements (manganese, iodine, zinc, calcium, phosphorus, magnesium), a large amount of protein.

Useful substances with regular intake in the body have a positive effect on the general condition: they cause a decrease in blood pressure, improve metabolism, help fight cardiovascular diseases, and have a positive effect on skin, nails, hair. The main concern that many have is the risk of diarrhea, stomach cramps, nausea, due to the fact that excess fat can not be absorbed, or a weak stomach does not accept it. Practice shows that such effects are rare, unless there are separate contraindications to use.

How to cook oil fish

Despite the unusual origin of this product group, it is not difficult to prepare oil fish. Shade because of overseas origin is not necessary. For a tasty dinner, you just need to choose the method that you like best: fry, bake on the grill or in the oven, cook on the soup. Serve with different side dishes, such as rice, mushrooms, vegetables, and use all possible spices and marinades.

Oil Fish Recipes

Most culinary experts advise to use those cooking fish oil recipes, which involve roasting. During this process, the product gets rid of a large amount of fat. To even more balance the taste, it is recommended to use with it as much as possible vegetables. The most expressive recipes are cold and hot smoked recipes, in which the taste of the dish grows many times.

Cold Smoked Oily Fish

  • Cooking time: 2 days.
  • Servings: 6 persons.
  • Calorie dishes: 131 kcal per 100 g.
  • Purpose: snack.
  • Cuisine: European.
  • The difficulty of preparation: difficult.

If you want to make a tasty snack for beer yourself, cold-smoked butterfish is perfect for this. Due to the processing of smoke, it acquires a unique taste, amazing smell and beautiful golden color. However, caution should be exercised. It is necessary to avoid eating large amounts of fatty smoked meat, otherwise you can provoke diarrhea.

  • fish - 600 g,
  • water - 650 ml,
  • salt - 4,3 st. l.,
  • sugar - 4.3 tbsp. l

  1. Make a brine of water, salt and sugar and place fish in it. Salt is necessary for 1 day at room temperature.
  2. Next, you need to prepare a smokehouse. For this you will need a pan, the bottom of which will be covered with foil. Top need to put sawdust and cover with foil again. Place a grate in the pan and place the fish on it. Cover and blot for 15 minutes at maximum heat. There is no need to turn over.
  3. When everything is ready, leave the product for another day, so that it disappears.

Oily fish in the oven

  • Cooking time: 40 minutes.
  • Servings: 5 persons.
  • Calorie dishes: 130 kcal.
  • Purpose: for lunch, for dinner.
  • Cuisine: European.
  • The difficulty of preparation: easy.

When you want to pamper your family or surprise your guests with an exquisite recipe, an oily fish in the oven is perfect for this. The recipe of cooking is very simple, but no less tasty, because this product in itself is a treat worthy of a rich table. All products for him are easily found in your refrigerator, and you can choose a side dish to your taste. Whatever you cook, it is recommended to leave the scales, so it turns out tastier.

  • fish fillet - 800 g,
  • vegetable or olive oil - 1 tbsp. l.,
  • lemon juice - 1 tbsp. l.,
  • crushed rosemary - 2 tbsp. l.,
  • basil - 1 tbsp. lt
  • garlic - 2 cloves,
  • spring onions - 1 bunch,
  • Tomato - 3 pcs,
  • salt to taste
  • pepper - 1 tsp.

  1. Mix rosemary, basil, garlic, lemon juice. Add a tablespoon of oil.
  2. Rinse the fillets under running water, dry, then salt and pepper.
  3. Dip in cooked sauce and let it soak.
  4. Cut tomatoes into flat slices.
  5. Wrap each piece in foil, putting on each slices of tomatoes. After they have to spread on a baking sheet and place in a preheated to 180 degrees oven for 20-25 minutes.
  6. You can check the readiness of the dish by slightly cutting the foil.
  7. When serving, chop the parsley with green onions and add to the dish.

Escolar - cooking secrets

If you have the opportunity to choose a delicious mackerel, stop at the escolar. Prepare it in different ways, each of which guarantees a delicious and hearty lunch. The secrets of cooking escolar are in the use of various spices, herbs and sauces, thanks to which the same product turns out to be different in taste, but always very tender and appetizing. Most escolar is suitable for smoking, as it has dense white meat. Nuances:

  1. An interesting delicacy dish will turn out if you use soy sauce for the marinade.
  2. A mixture of any spices will give it a special flavor. However, it is important to spare no time for the product to marinate well. Take it to at least half an hour.
  3. To taste the dish was more saturated, you can fill the product with herbs during pickling, put the mixture inside.
  4. Another important point: when frying do not need to be zealous with butter. This type of fish is already fat, so you need to oil the pan quite a bit, like for making pancakes.

Butter fish sandwiches on the holiday table

Original sandwiches with oily fish can also diversify the holiday table. They differ from the usual ingredients and method of preparation. This unusual dish will definitely appeal to guests and households. One option would be to use cucumber, in addition, the fish can be combined with cream cheese, eggs and other products.

  • fish - 1 pc.,
  • cucumber - 1 pc.,
  • bread - 400 g,
  • mayonnaise - 100 g

  1. Cut the slices of bread, each of which may be missed with mayonnaise.
  2. Top with a piece of boiled fish and garnish with a slice of cucumber.

Salad with oily fish

A great addition to any main dish will be a salad with cold-smoked butterfish. He is very popular at banquets and buffets. The undoubted advantages of such a dish are the satiety, so you can get enough even a small portion. Having tried to cook dishes from oily fish once, they will be served all the time to the festive table.

  • fish - 250 g,
  • eggs - 2 pcs.,
  • potatoes - 3 pcs.,
  • pickled cucumber - 1 pc.,
  • pitted olives - 10 pcs.,
  • mayonnaise - 3 tbsp. l.,
  • wine vinegar - 1 tsp.

  1. Boiled potatoes, eggs cut into cubes, cucumber and olives - into slices.
  2. Green crumble, fish cut into small pieces.
  3. All combine, add dressing from a mixture of mayonnaise and wine vinegar. Oily tasty fish is ready.

How to pickle oil fish at home?

The undoubted advantage of oil fish is that it can not only be boiled, fried, but also salted. This can be done in almost any container. The only condition is that the dishes should be flat with a lid. Salted oily fish, a recipe that includes the addition of spices, which include bay leaf and black pepper.

  • fish - 1 kg,
  • salt - 2 tbsp. l.,
  • sugar - 1 tbsp. l.,
  • black pepper - 0.5 tsp,
  • bay leaf - 5 pcs.

  1. Fish cut into two parts along the ridge.
  2. Mix salt, pepper and sugar in a bowl. Use the mixture to rub the fish on both sides.
  3. Lay out on the bottom of the pot, evenly spreading bay leaves between the pieces.
  4. Leave at least 6 hours, then turn the fish to the other side and wait 6 hours again.
  5. The pieces are turned over again and put in the fridge for 2 days. Do not forget to turn the fish, otherwise it will not salt evenly.

Butter Fish Steak Recipe

A good way to diversify your dinner is an oily fish steak. It takes no more than 15 minutes to cook, so the recipe is ideal for those who do not have the strength to cook at night. The result will be a hearty meal that all households will eat with pleasure at the family table. This culinary delight will turn out if the oily fried fish is sprinkled with lemon juice.

  • fish - 2 pcs.,
  • salt,
  • flour - 100 g,
  • spice,
  • cooking oil for frying.

  1. Fish cut into portions.
  2. Grate with salt, add seasoning and put in the pan.
  3. Fry on each side until golden brown.

Smoking oil fish - recipe

One of the popular cooking methods is smoked oily fish. It is of two types - cold and hot, at home it is not easy to reproduce the process that occurs in the smokehouse, in both cases it is important to follow certain rules. It is necessary to carefully remove all the entrails and exsanguinate the fish in order to observe the smoking process.

  • fish - 2 pcs.,
  • water - 400 ml
  • sugar - 5 tbsp. l.,
  • salt - 5 tbsp. l

  1. In the water, dissolve the salt and sugar, put the fish and leave for a day.
  2. In the dishes on the bottom put the foil, sawdust on top and again the foil. A grate is placed on the pan on which the fish is placed. Smoke a quarter of an hour on high heat.
  3. The fish is left for 1 day for weathering.

Butter Fish Soup

Cooking oil fish in the form of soup is suitable for both adults and small children. But to eat the dish every day is not recommended, because it has a high fat content. Therefore, the dish is suitable in order to diversify the daily menu. In addition, its use will provide an opportunity to obtain nutrients.

  • fish - 1 pc.,
  • sweet green pepper - 1 pc.,
  • carrots - 1 pc.,
  • onions - 1 pc.,
  • olive oil - 4 tbsp. lt
  • salt, pepper and seasonings.

  1. Pepper and onion cut, fry in olive oil.
  2. Add grated carrots and stew for 5 minutes.
  3. Pour the vegetables with a glass of water and attach the fish, cut into pieces.
  4. Boil for about half an hour.
  5. Remove the fish and blend the mixture with a blender until a homogeneous mixture.
  6. Crumble the fish and add to the soup.

Butter Fish Rolls

For those who love Japanese cuisine, suitable rolls with oily fish. For their preparation use boiled rice, cream cheese for the filling. Having the necessary products and tools to create rolls, you will be able to create an excellent dish for a picnic or dinner with friends. They are served with ginger or wasabi, which emphasizes the amazing taste qualities of the dish.

  • rice for sushi - 1.5 cups,
  • Nori sheets - 3 pcs.,
  • fillet of oil fish - 700 g.

  1. Cook rice and cool, put on half a sheet of nori. Top place the fish.
  2. Roll up, cut into 8 pieces.

What is the benefit of oil fish and what is harmful?

The Internet and other media provide ambiguous information on this product. Some say that oily fish causes diarrhea, others do not notice any side effects and cook with pleasure. But very few people in our country know about its useful properties, whereas in the USA it is a favorite delicacy.

The concept of “oily fish” can be considered collective. This name hides representatives of different families of fish:

  1. stroma - with flattened sides, it includes 3 kinds of fish. It inhabits: in the Atlantic Ocean off the coast of Africa, America and southern Asia,
  2. American oil - lives throughout the oceans
  3. Australian Seriolella - lives in the waters of the Pacific Ocean. Contains from 10 to 40% fat,
  4. Escolar (gray deli mackerel) looks like tuna, it is considered a rare fish. It is large, reaching 2 m in length, weighing up to 50 kg.

Tasty! But is it useful?

White meat of oil fish takes the first place on the content of useful animal proteins. The composition contains amino acids and saturated fats, necessary for the normal functioning of the human body, a lot of vitamins (A, D, E and F) and trace elements (iodine, manganese, zinc, phosphorus, calcium and magnesium).

The name of oil fish is not accidental, because it is rich in omega-3 fatty acids, the concentration of which it is 3 times ahead of salmon! Additionally contains selenium, niacin, vitamin B12.

Its benefits are obvious for people with low resistance to stress, increased anxiety and weakened immune systems. Frequent consumption of oily fish improves well-being in cardiovascular diseases and high cholesterol.

Also, science is aware of the benefits of oil fish for women with painful menstruation or during menopause.

If you eat this fish at least 2 times a week, your metabolism improves, your blood pressure decreases, which has a positive effect on your health and quality of life in general.

Read about another great fish: Navaga and its beneficial properties.

Harm to the body: myths and reality

the problem causing fear and harm to humans when eating this fish is the possibility of a violent reaction of the body in the form of uncontrolled diarrhea. There is evidence that some time after the meal (up to 36 hours) there is flatulence, a laxative effect, stomach cramps, headaches, vomiting and nausea.

The culprit of these manifestations - gempilotoksin - wax ether, not able to be absorbed by the body. The high content of fats in the product provokes the release of a significant amount of bile, which irritates the surface of the gastrointestinal tract, provokes the removal of fats and oils and paints the feces in a red color.

But you should not blame only one sort of eaten fish for such consequences. Let us turn to statistics: in the total number of such poisonings there are other seafood.

Due to the large number of such cases, the sale of oily fish in Japan, Canada and many European countries is prohibited by law, because the harm from eating this fish outweighs the benefits.

In Russia, the ban on import and sale has not yet been introduced. It is believed that she has passed all the necessary checks and analyzes by the controlling organizations and is usable.

Choose and try

To reduce the likelihood of negative consequences you should pay attention to the methods of heat treatment. The best are: steaming, roasting in the oven or roasting on the grill. They do not require a large amount of oil, and the dishes are not too fat.

Going to buy, do not forget about the rules of choice:

  • a frozen carcass must be whole, free from damage, kinks and discoloration,
  • buying fish even “in the glaze” of ice, pay attention to its color, stains or ice crust damage,
  • refuse to buy in an opaque package: in a similar way, unscrupulous sellers hide the true state and “freshness” of products,
  • it is better to take it entirely, then the seller will have less opportunity for tricks on giving her a presentation,
  • fresh fish of good quality does not have an unpleasant or foreign smell,
  • It is important that the seafood is elastic and dense, and when pressed on it, the fingerprint disappears quickly.

If you like gastronomic experiments, oil fish gives you a chance to discover new taste horizons. I recommend everyone else to choose less exotic foods, such as salmon or haddock.

We also recommend that you read: What is good for dory fish?

Oily fish: consequences of consuming the product

Oily fish is a product for those who love gastronomic experiments. Such fish will be useful to those who lead an active lifestyle. This variety of fish is a good source of energy.

Oily fish is very high in calories. The leader among all seafood by the amount of fat, for which he received its name.

This seafood contains a large amount of valuable protein and minerals: phosphorus, iron, potassium, chlorine, magnesium, sodium. Moreover, these substances are present in large quantities.

Vitamins PP, D, E, F, niacin, amino acids. The concentration of omega-3 fatty acids exceeds salmon 3 times.

The concept of “oily fish” was invented by enterprising merchants to designate a whole group of fish. Of course, the fish is united by qualitative characteristics: white fatty meat. On the shelves you can find:

  1. Escoral. The fish resembles tuna. It has excellent taste.
  2. Stromatheus.
  3. Toothfish
  4. Australian Seriolella.

All of these fish species differ in their habitat, appearance, and quality characteristics.

Type of oil fish

Escolar is a rare fish. Special fishing is not conducted. Escolar alone accumulates esters of fatty acids and wax. The human body does not have enzymes that can break down these substances. The meat resembles the taste of fat tuna.

Interesting: The benefits and harm of cod liver

Seriolella is the fattest of all types of fish. The level of fat content ranges from 10-40%, depending on the habitat. Fish weight can be about 3 kg.

Types of oily fish - Escolar and Ruveta

Stromatheus - has white, tender meat. Weight 500-600 grams, and in length reaches 50-60 cm.

Oil fish has excellent taste, but you should ask about the consequences of its use and what kind of fish it is. In order to avoid unpleasant consequences, it is better not to use it in large quantities and understand what kind of fish you bought.

In the years of the USSR, oily fish was considered harmful and was sold for a penny. Currently, the product is considered a real delicacy. And you can buy it for a very decent amount.

The benefits of oil fish

Fish has a mass of beneficial properties, thanks to a rich stock of minerals, vitamins and other nutrients. It is useful to take such seafood to people with cardiovascular problems, as the fish will prevent the development of atherosclerosis, reduce cholesterol, restore the nervous system, facilitate the work of the heart muscle.

This variety of fish will help prevent the development of atherosclerosis.

Promotes the process of rejuvenation in the body, improves the condition of nails and hair. They recommend oil fish to people with weakened immune systems, with low resistance to stress, as well as to women with painful menstruation and during menopause.

Recent studies have confirmed that fish helps in the treatment of asthma.

The consequences of eating oily fish

Despite the mass of useful properties, the oil fish has one big minus. The fact is that fish contains fats that are not digested by man. Escolar instead of fat contains ethereal wax - gempilotoksin.

It is safe for the body, but can cause severe stomach upset. A high content of fat provokes an active release of bile. And bile, in turn, strongly irritates the walls of the gastrointestinal tract.

The effect of eating fish together with tomatoes is especially strong.

Eating large amounts of oily fish can cause stomach upset.

As a rule, with the consequences of eating oily fish, people do not go to the doctor. Therefore, there are no confirmed side effects. But according to testimonies, dizziness, flatulence, vomiting, nausea, stomach cramps may appear after the fish.

Discharges have an unpleasant strong smell. They do not wash off by any means. Therefore, you should not experiment with fish in public places and not to get involved in a delicacy, so as not to embarrass publicly.

Due to the high fat content of this variety, it is allowed to consume it in a small amount.

To avoid the negative effects of eating oily fish, you need to know what kind of fish it is and how to cook it properly. Try this delicacy better in the restaurant. There it is properly prepared and served with suitable products.

By the way, complaints about the side effects of fish come exactly after home cooking. Competent cooks recommend hanging fish by the tail before cooking, after cutting off its head.

Excess fat will drain, and the meat will be much tastier.

On sale the product is more often found in fresh-frozen and smoked form. In home cooking it is also recommended to grill to get rid of large amounts of fat. In general, the fish is versatile in cooking - it can be cooked, fried, baked and smoked.

Why do you need to know what kind of fish purchased?

Unscrupulous sellers give out all types of oily fish in one species.

Smoked Butter Fish

Most countries of the world refused fish on hard skin, as it is practically unsuitable for food. Therefore, preference should be given to the product with soft skin, better escalor or toothfish.

They will surely delight the great taste and tenderness of meat. When buying oil fish it is worth asking the seller what kind of fish it is.

And also look for competent cooking recipes, so as not to have the disastrous consequences of consumption.

Fish should not be carried away by people overweight or with problems of the gastrointestinal tract. It is better to start tasting the fish with a small piece cooked with lemon. After half an hour you can drink water with lemon juice. This will speed up the process of splitting fats and improve the digestive process.

Types and names

Oil fish is divided into several types:

Escolar Rare fish, often falls on the net with tuna. Large sizes - up to 2 m in length and weighing up to 50 kg. It is more common in New Zealand and Australia. Escolar meat is tasty, resembles halibut. The structure is dense, white color. The fat content of fish can reach 13%,

Stromatheus. It lives in the southwestern Atlantic, between Argentina and Brazil. Its weight is no more than half a kilo, its length reaches 50-60 cm. The meat is tender, white and soft,

Seriolella. The fattest of all types of oily fish. Fat content may exceed 40%. Seriolella weight about 3 kg. Lives in the southwestern waters of the Pacific Ocean

Butterflyfish or oilfish (fish oil). This is another name for oil fish, which she received due to its fat content.

Interesting! To remove excess fat from oily fish, the cook cuts off her head, hangs it by the tail and lets the fat drain.

The meat of oily fish is rich in valuable protein. The amount of protein reaches 20% per 100 g of fish. Also, this fish contains a large amount of trace elements and vitamins:

Oily fish, due to its composition, has a mass of useful properties:

  • in case of neurological disorders it helps to restore the human nervous system,
  • prevents the development of atherosclerosis,
  • lowers blood cholesterol
  • helps to burn saturated fats in the body,
  • promotes weight loss in people with obesity,
  • boosts immunity
  • improves well-being with depression,
  • reduces the formation of stress hormones, which helps with vasospasms,
  • inhibits brain processes leading to memory loss and dementia,
  • promotes vascular dilatation of the heart muscle,
  • improves the condition of hair and nails
  • unsaturated fats, which are rich in oily fish, have the property of rejuvenating body cells.

it interesting! Scientists at the University of Sydney have found that people who regularly eat oily fish are four times less likely to develop asthma.

Cooking Application

Oily fish is versatile in cooking. It can be cooked, smoked, fried, baked and grilled. The meat is tender, very tasty and does not have small bones. Despite the fat content, the fish has a low calorie content and is suitable for diet food.

Not all types of oily fish are suitable for human consumption. There is a type of oil fish - ruvet, which is prohibited in many countries. In Italy, Japan and Canada, this type of oily fish is considered unfit for food.

Unfortunately, in Russia, ruveta occupies most of the market. A distinctive feature of rulvet is dark, rough skin.

The fat of this fish is not absorbed by the human body, passes through the intestinal tract and goes unchanged. The most annoying thing is that this can happen involuntarily, in the wrong place.

Therefore, it is better to choose oily fish on soft skin. The exception is smoked oily fish.


Despite all the advantages of oil fish, there are a number of contraindications:

  • allergic reactions to fish products,
  • the presence of kidney stones
  • the presence of gallstones,
  • inflammatory diseases of the digestive tract,
  • chronic liver disease.

Tip! Do not eat too much oil fish. Some species (escolar) contain fatty acid esters instead of fatty acids. The human body does not contain enzymes that can digest them. Therefore, the use of oily fish in large quantities can cause diarrhea.

Quick reference

In biology, there is no such thing as an “oily fish.” It was invented by merchants to denote a whole category of ocean dwellers, to which they fall:

  • Escolar,
  • Australian Seriolella,
  • Atlantic oily fish,
  • Fish Pampanito,
  • Patagonian stromatheus.

The main feature, according to which all these different types of fish were combined into one trade name - similar tastes and very fat, often white, meat.

A large amount of fat is characteristic of the marine inhabitants of tropical latitudes, which live in the area of ​​submarine hills and mountains. The main regions-suppliers of oily fish are South Africa, Australia, New Zealand, South America.

Most often, under the label "oil-fish" is served ruveta, also known as emery fish. In African countries, locals call it escolar. This is a very large fish weighing several tens of kilograms.

Due to the fact that both in appearance and in behavior it is close to tuna fish, it is often caught by mistake. It lives on the continental shelf and feeds on small fish, crustaceans and squid. At night, comes to the surface.

The meat has an excellent texture and high taste.

In this video, Michael will tell you how he once bought a pampanito fish:

Application in gastronomy

One of the key advantages of this seafood is the variety of ways of cooking:

Delicate tasty meat is very much appreciated by gourmets and regulars of restaurants. However, so that food does not go to the body harm, you need to comply some simple rules:

  • Of all cooking options, it is better to choose cooking (fat goes into the broth and is to be drained) or grilled (harmful substances flow through the grate). A smoked product is best not to eat, especially with tomatoes, which enhance the so-called "castor effect",
  • Before starting the preparation, it is better to hang the fish by the tail, having previously cut off its head. So much of the oil (fat) will leak,
  • Preference should be given to smaller portions. This is how you can get all the nutrients without risking to catch diarrhea.

To eat or not to eat, that is the question

In our country, it is not often found on the tables, but the Americans are a real delicacy. But on the Internet, as in many cookbooks, reviews of oil fish are quite contradictory. And the main reason for that is problems with assimilation. They arise because of excessive fat content of meat.

In general, the concept of “oily fish” does not refer to a specific species, but rather is collective. After all, under it lie varieties such as escolar, stroma, and seriolella. The fat content of some of them can reach more than 20%.

But, despite all the controversy, these fish have their own impressive list of useful properties:

  1. They are recommended for use by those who suffer from diseases of the cardiovascular system, as they are one of the most significant sources of protein. In addition, it is the presence of such fish in the diet that strengthens the vessels.
  2. If you are constipated, this product is for you. It has a mild, and most importantly, natural laxative effect.
  3. The benefits are from him for those who want to increase the body's defenses due to the content of well-known fish oil.
  4. Fish will bring special benefits to women. The unsaturated fats in its composition have a positive effect on the condition of hair, nails and skin. And they improve well-being during menstruation and menopause, reducing discomfort and reducing the level of pain.

What is the harm then? It lies in the reverse side of the benefits of the laxative effect. If improperly heat-treated or consumed excessively, the product may cause flatulence and diarrhea. In rare cases, nausea and even vomiting. All this is due to the fact that gempilotoxin, which is not digested, enters the body. But at the same time, a large amount of fat provokes the release of an additional amount of bile, which can neutralize and help remove this substance.

Such cases arise, as a rule, when using freshly frozen cooked carcasses. In the case of hot and cold smoked products, unpleasant consequences are almost never observed.

As you understand, the main thing in this case is proper preparation. And we are happy to share with you some recipes.

This is one of the most optimal ways in which it is possible to get rid of excess fat. For the preparation will be needed:

  • fillet - 1 kg,
  • garlic - 3 cloves,
  • rosemary - 2 sprigs,
  • lemon - ½ pcs,
  • greenery,
  • spice.

Cut the fillet into portions, sprinkle with spices, rub with crushed garlic, pour with lemon juice, fold into a deep container, not forgetting about rosemary. Send in the fridge for 1 hour.

After baking on the grid on each side for 15 minutes. Serve with greens. Grilled vegetables are also suitable as a side dish.

Stuffed Fruit

This unusual recipe will appeal to fans of culinary experiments. Would need:

  • whole carcass - 1 kg
  • grapes - 100 g,
  • apples - 1 pc,
  • tomatoes - 2 pieces,
  • onions - 1 pc,
  • spice.

Unlike other species, oil fish is better baked in scales, so it will be more juicy. But to get rid of excess fat, you need to make cuts on the carcass. Having cleaned it inside, it is necessary to stuff the middle with grapes and slices of apples, as well as finely chopped vegetables. Bake in the oven for 1 hour.

In sauce béarnaise

To prepare such an exquisite dish at first glance is not at all difficult. You will need:

  • fillet - 4 pcs.,
  • dry red wine - ½ st.,
  • wine vinegar - ½ st.,
  • shallot - 50-70 g,
  • butter - 40 g,
  • dill,
  • thyme,
  • black pepper,
  • salt.

First you need to make a sauce. To do this, mix wine and vinegar in a deep container, add dill, onion and black pepper, let it boil, put thyme sprigs and cook until thick. As a result, no more than 20-30 g of bearse should be obtained. Then oil is put to it, whipped well, seasoned with salt and left to cool at room temperature.

Fry the fillets in a small amount of hot olive oil, sprinkle with salt and pepper. After putting it on a napkin, wait until excess fat is gone, pour over the sauce and serve.

Undoubtedly, oil-fish dishes prepared by you will be fragrant and tasty. But do not get carried away. One portion of the piece weighing about 150 g will be enough to satisfy their gastronomic curiosity and saturate the body with the right amount of protein. Enjoy your meal!

Oily fish: calorie

Oily fish is known as one of the best sources of energy, making it great for athletes, manual workers and just lovers of outdoor activities. Several steaks can replace a full meal.

The average nutritional values ​​(per 100 g) for a given brand name are as follows:

  • Calorie - 130 kcal,
  • Protein - 25 g,
  • Fat - 5 g.

The contribution of each gram of protein, carbohydrate and fat to calories is 4, 4, and 9, respectively (i.e., 1 g of protein - 4 kcal). According to the work of leading nutritionists, the best source of energy is carbohydrates, which are extremely small in oily fish. That is why those who want to keep their figure in order and dieters should forget about the use of this dish.

Oily fish: the benefits and harm

On the territory of the Soviet Union, the so-called “oil-fish” was sold at bargain prices as feed. In modern Russia, this type of fish is sometimes served as an expensive exquisite delicacy "for the elect." Merchants cite the following positive qualities of a product as bait:

  • Pleasant taste,
  • A variety of cooking methods,
  • The fish is composed of potassium, which will help with cardiovascular diseases,
  • The fats present in the composition can produce a rejuvenating effect, improving the structure of the person’s integumentary system,
  • The fish lives exclusively in unpolluted waters, therefore it is advertised as “ecologically clean”,
  • The chromium contained in the product will help the endocrine system
  • In the composition there are many trace elements and vitamins.

The harmful properties of fish are no less impressive. With improper preparation - and this happens almost always with home cooking - the product causes severe disorders of the gastrointestinal tract.

There are symptoms of food poisoning (especially diarrhea). Иногда из заднего прохода может без позывов вытекать маслянистая жидкость.

This happens because oily fish contain transcendental amounts of fat, many of which are not absorbed by the human body.

However, this lack of fish can be interpreted in a relatively positive light: it can be recommended for people suffering from constipation.

Legislative regulation

The negative effect of the use of fatty fish (primarily escolar) led to its recognition in a number of developed countries of the world non-food product:

  • In Japan, it was recognized as poisonous and banned for sale in the 70s of the last century,
  • In the Scandinavian countries, the government issues special recommendations, which are declarative in nature, regarding the dangers from the misuse of this seafood,
  • The Canadian regulators decided to limit themselves to recommending measures. Local consumers are asked to inquire about the quality of the seller of fish,
  • For several years, "oil-fish" was banned in the United States, but under pressure from the lobby of anglers and retail chains, the ban was lifted.

As for Russia, even in the Soviet years, the Kiev Scientific Research Institute escolar was recognized as an unfit for human consumption. However, now the findings of scientists have been safely forgotten in favor of obtaining super-profits by traders.

In Soviet times, this product was sold for a penny and was considered harmful, and today it is positioned almost as the food of the gods. This, of course, is an oily fish. The consequences of its use are very deplorable, but not lethal.

Abundant diarrhea guaranteed. It is unlikely that the negative effects will be able to outweigh the few positive qualities.

Escolar (oily fish): popular recipes, healthy properties and nutritional value

It should be remembered that several species of ocean inhabitants are hiding under the trade name “oily fish”: escolar, toothfish, stroma, seriolella, and butterflyfish, which are caught off the coast of the United States.

All of these representatives of marine fauna belong to different families. The only thing that unites them is taste. What are these fish called oil? Their meat is fat, even with excess. Therefore, the preferred method of cooking oily fish is grilling.

If, however, expose them to another method of cooking, then you need to first cut off the head and hang the carcass by the tail. This will drain excess fat. In this article we will consider only one of the representatives of oily fish - escolar.

About its useful properties and possible harm read in our article. We will also give you some recipes from escolar.

The second name of escolar is a delicious gray mackerel. It is found in the thickness of the surface waters. There is no industrial fishing for her, but she comes across the net with tuna.

The delicacy mackerel abounds abundantly off the coast of New Zealand and Australia, but also occurs in the seas of tropical and temperate latitudes. Escolar is a rather large fish. On average, it grows to one meter and weighs as much as thirty kilograms.

This fish belongs to the family of gempilovs. The color is dark brown and the side keel is too prominent. The escolar feeds on crustaceans, squids and small fish. To taste this fish reviews are often compared with fat halibut.

Delicacy mackerel has dense white meat of delicate consistency. It is good for smoking and making balyk. On the shelves of our stores delicacy mackerel comes already in ice cream.

The name "oil" speaks for itself. This fish has a lot of fat. But, unlike salmon, salmon and chum, escolar also contains additional oils - monoglycerides. When the human body absorbs other unsaturated fish oils, this wax is not. The stomach simply does not contain the necessary enzymes to break down this substance.

Therefore, the use of escolar can cause dyspepsia and diarrhea, which increases with the combination of fish and tomatoes. Thus, the delicious mackerel is good for constipated people because it has a laxative effect. Oil fish should be eaten with caution by people suffering from diseases of the gastrointestinal tract, especially the liver, as well as diabetics.

It should be remembered that escolar is a high-calorie fish. And very much so. One hundred grams of the product contains one hundred and thirteen kilocalories. But at the same time, the tender white meat of this fish is rich in vitamins, amino acids, macro- and microelements. Ecolar is useful for cores, because potassium, which is abundantly contained in gray mackerel, strengthens the walls of blood vessels.

Unsaturated fats have a rejuvenating effect, make hair shiny and thick, and nails - strong.

Escolar fish are popular recipes. Argentinian oily fish

Delicious mackerel is baked, fried or stewed. Here is the first recipe from Argentina. Mix half a glass of orange and two tablespoons of lemon juice. Beat up with 2 tbsp. l olive oil and 1 tbsp. l soy sauce.

In this emulsion, add a generous pinch of chopped fresh basil, two chopped garlic cloves, black pepper, and salt. Marinade pour in a tight bag. Put there four steaks escolar. Tightly tie the bag, shake and put in the fridge for two hours.

Let's bake large red bell pepper. Cut, remove the seeds, remove the skin, cut the flesh into pieces. Add twelve olives, whipped rings, chopped red onion and a pinch of basil.

Season this mixture with a soup spoon of vinegar with twice as much olive oil. Fry escolar in a pan. Garnish the vegetable mixture.

Baked Butter Fish

We sow three garlic cloves and mortar, crush it with a few sprigs of parsley, a pinch of salt and a spoon of olive oil. If we have frozen escolar at our disposal, the fish should stand in the fridge overnight. Then no water will flow from it. Rinse four fillets, drain and rub with garlic marinade. We clean the refrigerator for an hour. Oven set to warm up to 150 ° C.

We spread the fillets on the grid, under which we put the baking sheet - after all, the escolar is an oily fish and, when baked, will give a lot of fat. Cooking without turning over half an hour. Five minutes before the expiration date, sprinkle the fish with three spoons of Parmesan. Quickly prepare the sauce: mash a garlic clove with a yolk and a spoonful of lemon juice in a mortar. Salt to taste. Serve fish with salad, watering it with sauce.

Escolar with fragrant herbs

Cut the carcass fish incised in four places across. Rub the outside and inside with lime juice, pepper and salt. In the middle of the carcass we place several sprigs of mint, parsley and rosemary, two rings of hot peppers. Fill the pan with foil. Spread the fish.

Insert slices of lime into the cuts. Put the pepper rings on top. We cover with the second piece of foil, we pinch the envelope. Let us soak for an hour, after which we bake for ten minutes at a temperature of two hundred thirty degrees Celsius.

Served with a sauce made from a mixture of olive oil and chopped finely mint.

Delicious gray mackerel with soy sauce

Escolar fish, the recipes of which are in many cuisines of the world, are very popular in the countries of Southeast Asia. In a bowl, pour 120 ml of soy sauce. Dilute it with 50 ml of water. Add a small bunch of chopped green onions and a teaspoon of ground ginger into the marinade. With an escolar fillet (300-400 grams) we cut off the skin. Marinate the fillet for at least half an hour.

Periodically turn the pieces so that the escolar is soaked from all sides. Spread on a towel. Then put it on the grid, under which we put the pan for the assembly of dripping fat. We bake about fifteen minutes at a temperature of 220 degrees. We cook boiled rice separately. Put pieces of fish on it. The recipe recommends mixing soy sauce with a spoon of honey.

Pour this dressing over the finished dish.

Fish Risotto

Put two tablespoons of butter and vegetable oil in the pan. When the fat warms up, put there a cup of prepared mushrooms. Stew for four minutes, then add a spoonful of fresh thyme leaves. Fry two more minutes. Add rice and white wine.

Stew until liquid evaporates. Fry salted escolar in a separate pan. Fish (reviews mention this) does not require a lot of fat. It is enough to lubricate the pan with oil, as for pancakes. Escolar roasts for three minutes for each side. Put the pieces of fish on top of the risotto.

We put in the oven for another five minutes.

Oily fish (escolar): photos, cooking, benefit and harm

As such, a species called “oily fish” does not exist. Under this name is the commercial collective name for a number of fish species belonging to three different families and four genera:

  • 2 types of oil fish belong to the family Stromateeva, these are stroma (lat. Stromateus brasiliensis) and American oily fish (lat. Peprilus triacanthus),
  • 1 species from the Centrolophyceae family - Australian Sericoella (Latin Seriolella brama),
  • 1 species from the family Hempilovye - escolar, which is also called a delicacy mackerel (lat. Lepidocybium flavobrunneum).

All types of oily fish have similar tastes, although their appearance and lifestyle are somewhat different. The diet of oily fish are planktonic crustaceans, squids and small fish. They spawn in the summer-autumn period, their caviar is small and develops in the water column. Oily fish reach sexual maturity at 2 years.

Oily fish are a valuable object of commercial fishing, they are harvested mainly with the help of pelagic trawls and seines. In the trading network come in fresh, frozen (carcass or fillet) or smoked. The main importing countries are the USA, Vietnam, China and Indonesia.

All of them are found in warm seas near the coast, they are medium in size - from 30 to 75 cm long and weigh up to 4 kg. Among the group of oily fishes, escolar stands out against the general background; adult specimens occasionally reach a length of 2 m and weigh almost half a centner. It is about escolar in the future and will be discussed.

Adult escolar inhabit the open ocean. He is very similar to tuna in a number of features: outwardly they are easily confused, and the way of life is slightly different. Nowadays, escolar is a rare fish, although it can be found in special stores or in the markets of some countries. Sometimes it can be found even in fish stores in Canada and Europe.

Usually fish are sold in carcasses weighing 25-35 kg.

If it is rare, how is it caught? The fact is that the escolar is by-catch during the tuna fishery. No one will specifically chase this oily fish, it is painfully troublesome, but when tuna comes across, the escolar is often found in seine.

Usually, oily fish are caught in tropical and moderately warm waters in almost the entire World Ocean. It does not come across only in the northern part of the Indian Ocean). The quality of this fish strongly depends on the place of catch.

Thus, in the majority of the range, its meat contains only 0.4-1.8% of fat, while specimens from the South-East Atlantic are much fatter - up to 11-13% of fat, although the fat content of this fish only reduces its value (why see below).

Most of the escolar comes across a net of fishermen off the coast of Australia and New Zealand.

Description of oil fish (escolar)

The dorsal fin contains 8–9 hard rays and 16–18 soft rays, and in the anal fin, 1–2 hard and 12–14 soft rays, in the ventral rays - 5 soft rays. In the spinal escolar 31 vertebra. The lateral carina is quite prominent.

The body of the fish has a dark brown color, but with age becomes almost black.

Oily fish (escolar) in cooking

Actually, why escolar called oily fish? The fact is that in its composition, instead of the usual fats, it contains wax-like fats (monoglycerides, unlike triglycerides - ordinary fats).

They do not represent harm to humans, but since the enzymatic system does not digest them, the body does not absorb them and this sometimes has a bad effect on digestion. In the end, either dyspepsia or diarrhea.

Therefore, the lower the fat content in escolar, the less the likelihood of unpleasant consequences. Moreover, the fat content of escolar does not affect its caloric content.

In a number of countries at the government level, a number of recommendations have been made on the turnover in the trade of this fish. In particular, special attention is paid to reliably informing the consumer that this is an escolar. Restaurants are advised on how to pre-process fish and the size of servings served.

In China, the United States and some other countries, there have even been attempts to ban the sale of this fish.

Does the "purpose of the means" justify? Justify.

Escolar has excellent taste. He has white meat of dense consistency. To taste, escolar can be confused with good fat halibut.

During the cutting of the meat is well separated from the ridge and cut into pieces, steaks. But the best thing before cooking is to first chop off the fish's head, hang it by the tail and allow it to drain off the excess oil.

In industrial processing, the meat of oily fish is used to make balyk, it is smoked.

Having bought escolar, you can cook it in a bunch of different ways. The easiest way is to fry or stew. Gourmets can cook it on the grill, which is considered one of the best ways to get rid of excess wax (in order to get rid of unpleasant side effects).

Eskolara should be eaten in very small portions (not more than 100 g). It takes quite a bit of escolar to taste its taste.

In no case can not eat escolar with tomatoes, as the latter can significantly enhance the laxative properties of fish.

The best side dish for this fish will be potatoes or rice. Escolar goes well with green vegetables (onions, dill, parsley, lettuce), root vegetables (radishes, radishes, carrots). From alcohol to escolar, as well as to other fish, chilled white wine is best suited.

What is this fish?

Under the name "oil fish" in the store often sell different fish belonging to different families and genera. Therefore, it is important to understand that under the guise of oily fish, you can buy toothfish, stroma, seriolella, or escolar. There is also an American oil. Of these names, only toothfish has nothing to do with fish of this species. This is a much more valuable fish that is under threat of destruction. All the others can be called oily fish, but all of them have different fat content, which is the most important when buying this product.

I must say that oily fish is not subject to special fishing. An oily fish comes across the net along with other species, and then appears on the shelves of stores. Detailed research on the form is carried out very little, so there was such a confusion in the names. And as a consequence - under the same name the fish united, not similar in related attributes, but in taste.

It is believed that this was due to the fact that the American oily fish, which in English is called “butterflyfish”, is more common. It is imported from the USA. Other types of fish come to us from Vietnam, Indonesia and China.

What is the use?

I must say that there are other names of fish that are sold under the brand oil. Therefore, there is no point in talking about the chemical composition and content of vitamins in oily fish, because we already understood that under this name completely different kinds of fish are rooted. Caloric content can be called approximate - about 113 Kcal per 100 grams of product.

What is the health benefits of oil fish?

We can only say that in the oil fish of any kind there is a lot of potassium, fluorine and sodium. There is enough chromium and magnesium. Therefore, it is useful for cores, as well as for those who have a lack of protein in the body. It is useful to eat oil fish with the fragility of blood vessels - potassium will help increase their elasticity. Masked fish is very useful to use for constipation, because it has a mild laxative effect.

Unsaturated fats, which have the properties of the rejuvenation of body cells, will help to preserve the healthy appearance of the skin, nails and hair longer. However, this is only an external effect - because the internal organs also rejuvenate. Therefore, a piece - the other oily fish will not hurt anyone.

Who is contraindicated

Oily fish will be harmful to people with chronic liver diseases and inflammatory diseases of the gastrointestinal tract. Everyone controls the fat content of food at their discretion, but when buying oil fish, the main obstacle will be lack of information. Therefore, we must try to find out the real name of the fish that you saw on the store counter. And if the fish is already purchased - do not be lazy to look on the Internet for its full description, and at the same time the recipe of cooking.

The oil fish escolar is similar to tuna, it is caught simultaneously with it, the fish is quite rare. It can grow up to 2 meters in length and gain up to 50 kilograms of mass. On average, these fish are caught weighing 25-35 kilograms. Most often, an escolar is caught in waters around New Zealand and Australia, although it is found in all the tropical waters of our planet, except for the Indian Ocean.

The fat content in oil fish escolar ranges from 0.4% to 13%, protein to 20%. Escolar meat is white, dense, tastes like fat halibut. Cooking methods: roasting, stewing, grilling. The latter method, according to experts, is the most preferable, since when grilling, fish leaves excess fat.

Рецепт приготовления масляной рыбы эсколар

4 куска филе рыбы по 200 г,
4 помидора,
Черный молотый перец,
Соль, укроп,
Стакан белого вина.

Приготовление масляной рыбы:
помидоры разрезать на 2 половинки, опустить в кипящую, затем в холодную воду, очистить от кожуры и мелко порезать. Духовку разогреть до 200 градусов, положить рыбу на противень и обжарить с двух сторон по нескольку минут. Then roll the fillets in finely chopped dill, sprinkle with a little salt and pepper, sprinkle with white wine on top. Top with slices of tomato, put in the oven. Hold another 5 minutes, serve with any side dish.

This type of "oil fish" is found in the southwestern Atlantic in the area between Brazil and Argentina. Stromatheus "growth" up to 50-60 centimeters and weighing up to half a kilogram. It is also called oily fish, confusing with the butterflyfish. The meat of stromathea (sometimes the name can be heard in the feminine) is white, soft, oily. The fat content of this fish reaches 10%, the protein content is up to 20%.

Actually oil fish, which belongs to the family of stromatheus, is found in the waters of the northwestern Atlantic. It is also called: “fish-dollar”, “poronot”, “three-needle pump” or “butterfly fishing”. Its meat contains up to 17% protein and up to 14% fat. Butterfish is especially good in salted and smoked form, but you can cook it in any way you like. Sizes: up to 20cm in length and up to 800g in weight.

How to cook tasty oil stroma

10 cherry tomatoes,
1 lime,
1 hot red pepper
Greens: mint, parsley, rosemary,
Pink pepper, salt, olive oil, ghee.
The number of masked fish is chosen at random, according to the number of consumers. The composition of products is given for 4 medium fish.

fish, cut, cut off the fins, dry with a paper napkin, incise the carcass across in four places. Mix ground pepper with salt, cut lime into slices, hot pepper in rings, make cross-shaped cuts on tomatoes.
Rub the fish inside and outside with lime juice, then with salt and pepper. Inside the oil fish put parsley with sprigs, mint and rosemary, and two rings of hot pepper.

Put the fish on a baking sheet covered with baking paper. In the upper cuts we put the halves of lime slices, and on top of the fish - rings of hot peppers and tomatoes. Cover the baking sheet with foil, crimp around the edges and leave to soak in seasonings for an hour.
Then heat the oven to 230 degrees, set the fish for 10 minutes, remove and pour the melted butter. We put in the oven for another 5 minutes, including the top grill and turbo, if available.
While the oily fish is being prepared, we make the sauce: chop the mint (about a quarter cup), pour olive oil. After 5 minutes, filter, add the juice of half lime - the sauce is ready.
Serve fish with tomatoes, canned peppers or pineapple.


Seriosorella's "oily fish" is found in the waters of the southwest Pacific. This is perhaps the most fatty fish of those that are called oily - its fat content reaches 40%. However, the fat content of any fish depends on the place where it lives, so sometimes serocellas are found with fat content up to 10%. The protein content of this fish is up to 14%. It is a rather large fish, sometimes reaching a weight of 3 kg.