Butterfish on the tables: Delicacy or health hazard?
Butterfish has gained popularity in restaurants worldwide, appreciated by many for its rich flavor and delicate texture. However, it's important to be aware that consuming butterfish can lead to serious health problems.
The term "butterfish" is commonly used as a trade name for several species of fish characterized by their high fat content (around 18-20%) and exceptionally tender meat.
Butterfish mainly originate from tropical and subtropical oceanic waters.
Butterfish contain specific wax esters that are difficult for the human body to digest. These esters can make up as much as 20% of the fish's mass and, if consumed in excess, can cause various health problems.
Consumption of butterfish can cause health problems
The most common issues include diarrhea, dizziness, rash, and even breathing difficulties and tongue swelling. People with allergies should also be cautious, as they may experience skin reactions, breathing problems, or swelling.
Due to the potential risks associated with consuming butterfish, many countries have enacted regulations governing its sale and labeling requirements.
In Japan, the sale of this fish has been banned since the 1970s. You also won't find it in Italy. Meanwhile, in the United States and European Union countries, labeling requirements include warnings about possible side effects.
