Avoid butterfish: Hidden health risks in your favorite sushi

Fish are integral to a healthy diet, providing the body with essential nutrients such as vitamins and omega-3 fatty acids. However, not all species of fish are suitable for consumption. Some types, even though available on store shelves and in supermarkets, can be harmful and even dangerous to health.

It might seem that fish can only bring benefits. Eating fish is recommended due to its flavor and nutritional value. It is a source of many essential nutrients, such as vitamins and omega-3 fatty acids. However, not all fish are equal. Pangasius, for example, is among those to avoid, and due to growing consumer awareness, it is found less frequently in stores. The situation differs for butterfish, which still enjoys recognition among sushi enthusiasts. Why should we exclude it from our diet?

Butterfish is a popular species with consumers, but unfortunately, it is harmful to health. Regular consumption of butterfish can lead to health issues. This is due to the presence of ester derivatives, which are not digested by the human body. It is worth noting that under the name "butterfish," there are actually three different species—escolar, oilfish, and rudderfish.

Butterfish contains ester derivatives and has a high fat content—up to 21 percent. Although the meat of these fish is tasty, almost 90 percent of the fat it contains is paraffin esters, which are not digested by the human body. Excessive consumption of butterfish can lead to various ailments, such as gastrointestinal pains, vomiting, diarrhea, headaches, and heart issues.

Everyone should limit their consumption of butterfish. However, some individuals should completely avoid it. These groups mainly include pregnant women and individuals with intestinal problems and poor nutrient absorption.

If you decide to consume it, do so rarely and preferably in cooked form. Cooking removes a greater amount of harmful fat. It is also important for products containing butterfish to be properly labeled, indicating preparation methods and potential health risks.