Butterfish, the fish banned in Japan and with side effects

By Eva Remolina / AMIC - The butterfish, also known as Lepidocybium flavobrunneum or simply "butterfish", is a deep-water fish highly appreciated for its soft and tasty meat, with a texture reminiscent of the butter, hence its name. However, it has also generated some controversy and controversy due to some problems associated with its consumption.

This fish belongs to the Gempylidae family, a species of fish similar to tuna and swordfish that inhabit tropical and subtropical waters of the Atlantic and Pacific. It is known for its white and rich meat, which contains a high content of oils and fats, which makes it particularly tasty and appreciated in gourmet cuisine, especially for making sushi or sashimi.

Benefits of butterfish

Exquisite taste: Its texture and taste make it very popular in gastronomy. It has a tender flesh that literally melts in your mouth, making it ideal for raw fish dishes, Asian cuisine and grilled preparations.

Low in calories: Despite their high fat content, many of them are healthy fats. In addition, it is a low-calorie fish if consumed in moderate portions, being a good choice for diets rich in proteins.

Protein source: Like most fish, it is an excellent source of quality protein, essential for the maintenance of muscle mass and the optimal functioning of the body.

Despite its benefits, butterfish is known for some unwanted side effects, mainly due to the presence of non-digestible fats, called wax esters. These fats cannot be absorbed by the human digestive system, which can cause:

Laxative effects: One of the most well-known problems with butterfish is that its high content of wax esters can cause greasy diarrhea or "oleorrhea." This laxative effect can appear even if the fish has been consumed in moderate amounts.

Digestive intolerances: Some people can be particularly sensitive to wax esters, which can cause abdominal pain, nausea and other digestive discomfort.

Confusion with other fish: Butterfish is sometimes mistakenly sold as other species, such as albacore tuna, which can confuse consumers into consuming it without being aware of its potential side effects.

Many experts recommend to moderate the consumption of butterfish and avoid it in large quantities. In some countries, including Japan, health warnings have been issued about its consumption, and it is even forbidden to serve it in some restaurants. If you decide to try it, it's important to start with small portions and see how your digestive system responds. It is also recommended to cook it well to help remove some of the indigestible fats, although this does not completely guarantee the absence of side effects.