Butterfish – eskolar

NAME: Butterfish eskolar

LATIN NAME: Lepidocybium flavobrunneum

FISHING AREA: FAO 87 south – eastern part of the Pacific Ocean

The term butterfish refers to several species of fish with similar anatomical features, and above all characterized by a high content of fatty esters in the meat. Eskolar is one of them.

The meat of this fish has a very characteristic appearance – individual myomeres are barely visible, it is very creamy, fatty, resembling butter in consistency and has a pearly-white color. In many countries it is a highly valued raw material. Due to the large amount of esters, it cannot be consumed in large quantities, as it can cause digestive disorders.

On sale:

BUTTERFISH ESKOLAR

Size:

Packing: A 25kg

Production:

Origin: Ecuador