Oily fish is a common trade name used for several species of fish from 3 different families: 2 species from the Stromathea family, Australian seriolella from the centrolophus family, escollar (gray delicate mackerel) and some other species from the gempil family. All these species of fish are different in anatomophysiological structure. All these types of oily fish represent a certain benefit for human nutrition, they can be found on sale in the form of frozen carcasses or fillets, as well as smoked.
On the similarity of species
The body length of individuals represented in the trade can vary on average from 30 to 75 cm, weight can reach up to 4 kg (the largest of the oily fish is eskolar, can reach body length up to 2 m and weight up to 45 kg).
Most often in the dietary and culinary literature we are talking about the eskolar.
Benefits and harms of oily fish
In the fillet of oily fish (of any kind) contains a large number of B vitamins, as well as A, E and D as well as various valuable microelements (fluorine, iron, sodium, potassium, calcium, phosphorus, selenium , magnesium, manganese, chromium, etc. .).
Periodic regular inclusion in the diet of a butterfish cooked in a healthy way has a general beneficial effect on the human body (of course, we are not talking about smoking and frying in a frying pan). The use of oily fish improves the skin and eyesight, as well as the brain, nervous, cardiovascular and immune systems of the human body.
Calorie content of oily fish averages about 112 kcal per 100 g of product ( caloric content in smoked form is much higher - about 180 kcal).
Oily fish is very oily, so for its preparation it is better to choose those cooking methods in which part of the fat is removed in the process (for example, grilling carcasses without the head).
Frightening consumer information and opinions about the terribly unpleasant consequences of using oily fish do not apply to all species, but only to Ruvet (one of the species of mackerel from the gempil family). This fish is very oily and contains a large amount of non-digestible animal wax. Even with a fairly moderate amount of Ruveta, unpleasant consequences may occur, namely: a strong laxative effect, sometimes with involuntary episodes.
In any case, butterfish should be consumed in small amounts of 2-3 pieces, no more than 1-2 times a week.