Butterfish: the consequences of using the product. Oil fish: benefit or harm

Lepidocybium flavobrunneum) - a species of fish from the family Gempilaceae ( Gempylidae). It is a pelagic fish of open ocean spaces. In appearance and lifestyle, it resembles a tuna. Quite rare. It is even caught only as by-catch in the tuna fishery. There is no special commercial fishing for oilfish (escolar). Oil fish (escolar) reaches a maximum of 2 meters in length and 50 kg of weight. The most common sizes: 25-35 kg. Most often, the escolar falls into the nets of commercial fishers in the waters around Australia and New Zealand. The fish goes to the markets of some European countries, to Canada. Distributed in tropical and warm temperate waters throughout the world's oceans (it is not found only in the northern part of the Indian Ocean). Its meat contains 0.4-1.8% fat, 18.8-20.2% protein. Oil fish caught in the Southeast Atlantic is much fatter - it contains up to 11-13% fat.

Morphology

Dorsal spines (total): 8-9; Dorsal soft rays (total): 16-18; anal spines: 1-2; anal soft rays: 12-14; vertebrae: 31. Body almost uniformly dark brown, becoming almost black with age. The pelvic fins are well developed with 5 soft rays. Outstanding side keel.

Spreading

It lives in the tropical and temperate seas of the world, but is practically not found in the northern part of the Indian Ocean. Northwest Atlantic: Canada. East Atlantic Ocean: known from 13°N

Biology

It lives on continental slopes, up to 200 m and more. Rises up at night. It feeds on squid, crustaceans, and various types of fish. The meat is fatty and may have a laxative effect.

The nutritional value

Butterfish is a fish that is distinguished by its high palatability. The meat is white, dense texture and pleasant taste. The taste of butterfish is similar to that of a good fatty halibut. When cutting, the fish is filleted and cut into thick steaks. In industrial processing, escolar meat is used for the manufacture of balyk products, smoking. At home, any cooking methods are suitable for oily fish (escolar). Butterfish can be pan-fried, stewed or grilled. However, grilling (over an open fire) is considered the best. With this method of cooking, excess fat is removed from the pulp, which is very abundant in oily fish. You need to eat it carefully, as there may be side effects, for example, such as diarrhea, since it contains oils that are not digested by humans (for this reason, they want to ban this fish for consumption in China). Before cooking, you need to cut off the head of the fish and hang it by the tail so that the oil is glass.

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See what "Oilfish" is in other dictionaries:

A fish with a high palatability. Fishing length 14 17 cm, weight 135 850 g. Its meat contains 0.5 1.9% fat, 18.9 20.1% protein. Oily fish caught in the Southeast Atlantic are much fatter in it, up to 10 12% fat. ... ... Culinary Dictionary

The benefits and harms of oily fish are not known to everyone. It has very fatty white meat. This name includes 4 types of oilfish:

• pampanito;
• Patagonian stromateus;
• escolar;
• Australian seriolella.

What does oilfish look like and where is found

The skin of such marine life is usually dark brown. With age, its color may change to black. Outwardly, this underwater inhabitant is very similar to tuna, as it has a similar side keel. The meat is very tender and tasty. These sea creatures are quite large. The weight is approximately 45 kg, and in length they can reach 2.1 m. The main place of production of oily fish is the oceans of New Zealand or Australia. It is sold in bulk only in Canada, it is delivered to other countries less frequently, since the benefits and harms of oily fish have not yet been fully proven.

Attention! If you periodically include oily fish in your diet, you can reduce the risk of asthma by several times.

Regulation of oilfish sales

Due to the controversial effect of this product on the body, laws have been issued in some countries prohibiting its mass sale:

1. In Japan, the sale of butterfish was completely banned in the second half of the 20th century due to its harmful properties.
2. It is common in Canada, but the authorities still decided to take advisory measures for use. Each seller is required to inform buyers about possible side effects and information about the harm presented.
3. In the Scandinavian countries, laws are issued that are advisory in nature, which report on the benefits and harms of butterfish for the body.
4. It has only been banned in the US for a couple of years. Then, after the protests of the people and fishing organizations, the laws were repealed, and the inhabitants stopped worrying about minor harm to the body.

The chemical composition of butterfish

In the US, such a product is considered very useful. And not in vain, because it contains a large amount of vitamins B6 and E. Of the fat-soluble vitamins, vitamin A is present. Its fillet contains:

• fluorine;
• sodium;
• iron;
• sulfur;
• chromium;
• calcium.

Especially a lot of Selenium and Phosphorus - 46.8 mcg and 308 mg, respectively.

Nutritional value and calorie content of butterfish

In its raw form, the calorie content of oily fish per 100 grams is only 113. But it varies depending on the method of preparation.

Useful properties of oily fish

Inhabitants of the seas of such varieties have a lot of useful properties. They occupy an honorable first place in the content of animal proteins. The human body requires the presence of saturated fats, which can be found in sufficient quantities in oily fish. This product has 3 times more omega-3 acids than salmon breeds. Chromium and potassium contained in these marine life will be useful for people with diseases of the endocrine system and the cardiovascular tract.

Oily fish will have a positive effect on the condition of the skin of women. Girls who periodically use this product will not suffer from premature wrinkles.

This underwater inhabitant can be useful for people suffering from constipation. The monoglycerides included in the composition have a laxative effect, since they are very difficult to digest.

The product has a lot of other useful properties:

• helps to significantly reduce bad cholesterol;
• improves immunity;
• copes well with spasms of blood vessels, reducing the concentration of the stress hormone;
• promotes hair growth;
• restores the nervous system;
• Helps reduce weight in obese people.

Is butterfish good for weight loss?

Fish has a beneficial effect on weight loss. The prepared product is high in calories. However, if you cook it on the grill, then excess moisture and fat will disappear. Easily digestible proteins will fit perfectly into the diet of proper nutrition. When using such a product, the body will receive enough energy. This is especially beneficial for people on diets or those involved in active sports.

Is there any benefit in smoked butterfish

The finished product retains all its taste qualities. The benefits of cold smoked butterfish are obvious. Up to 90% of nutrients are retained because it does not undergo heat treatment. This type of cooking is quite useful and has unforgettable taste properties, does not cause harm.

How to use oily fish

You can cook in any way: fry, bake, smoke, boil. But the safest and not harmful is the grill. Firstly, when cooking food on the grill, no oil is required, which will have a good effect on the calorie content of the dish. Secondly, with this method of processing, fats that are difficult to digest will evaporate - the dish will become much healthier and lighter.

Harm of oily fish and contraindications

Marine products have a lot of useful properties for people. The minerals and trace elements that make up their composition are beneficial to the body. However, oily fish has disadvantages - its harmful effect on the digestive system. She cannot process the large amount of fat contained in this product, as a result of which nausea and vomiting may begin. Because of this, disorders of the gastrointestinal tract appear, leading to serious illnesses. For example, a common side effect is diarrhea when eating butterfish. These negative properties can be dealt with by learning how to cook it properly.

The use of oily fish is contraindicated for people with the following diseases:

• flatulence;
• diarrhea;
• stomach cramps;
• urolithiasis;
• inflammation of the gastrointestinal tract;
• liver or kidney disease.

Important! The use of oily fish is contraindicated for children, as their weak digestive system is unable to digest it.

How to choose and store butterfish

When buying a product in online stores, you need to carefully inspect the packaging. There should be no excess moisture. The carcass should have a good smell, color and be firm. It should not be frozen several times, so it is important to pay attention to the amount of ice in the package. Its excess indicates that the product has been stored for a long time.

To choose the right smoked product, you need to pay attention to the smell. It should be pleasant and give woody notes. The flesh should be uniform in color and glossy. If these signs are not observed, then there has been an artificial treatment, for example, from a spray can.

A hot-smoked fish product is stored for up to 4 days under natural conditions, and in the refrigerator for up to 14 days, but only if it was previously packaged in foil or thick paper.

Advice! In order not to spoil the structure of the dish, it is not advisable to store it in the freezer.

In the cold, salt and smoke are used, which means that the shelf life will be longer. A fish product with this manufacture may not deteriorate for 2 months. For proper storage, the product must be packed in parchment paper and put in its refrigerator.

Butterfish Recipes

There are many options for feeding a marine life. Often it is combined with vegetable side dishes or cereals. The right spices enhance the flavor.

Butter fish in the oven

When baked, juiciness and the most delicate texture are preserved. And most importantly - it does not require much effort. Can be served with salads and sauces.

Ingredients:

• oily fish - 1 kg;
• lemon - 200 gr;
• garlic - 3 cloves;
• butter - 80 gr;
• spices - to taste;
• greens - to taste.

Cooking:

1. Crush garlic or finely chop.
2. Melt butter and mix with garlic.
3. Grate the fish fillet with salt and spices.
4. Drizzle with garlic mixture.
5. Squeeze half a lemon over the fish. The second - cut and put on top.
6. Bake everything for 20 minutes at a temperature of 200 ° C.
7. Sprinkle the finished dish with chopped herbs.

Cold smoked fish

The smoking process takes a lot of time and is not the easiest option. But true lovers of such dishes should try it.

Ingredients:

• oily fish - 700 gr;
• water - 800 ml;
• sugar - 60 gr;
• salt - 60 gr.

Cooking:

1. Dissolve water, salt and sugar in a separate container.
2. Put the carcass of the fish there and leave for a day.
3. Take out some of the pulp and put the rest in the refrigerator.
4. Cover the bottom of any pan with foil, sprinkle sawdust on top, and then cover again with a sheet of foil.
5. Put the pan on the fire and place the grate on top.
6. Put the carcass on the grate and smoke it for 15-20 minutes.
7. Leave for a day to weather.

If desired, spices or cognac can be used during salting. This will give the dish originality.

Butterfish Sandwiches

This recipe is a quick and delicious snack idea. It prepares quickly and easily.

Ingredients:

• oily fish - 0.5 kg;
• flour - 200 gr;
• sunflower oil - 1 l;
• mayonnaise - 40 gr;
• greens - to taste;
• cucumbers gherkins - 20 gr;
• bread - 150 gr;
• herbs - 1 pinch;
• spices - 1 tbsp. l.

Cooking:

1. Mix herbs with spices.
2. Cut the fish into equal thin pieces.
3. Roll the fillet in a breadcrumbs of flour and fry on both sides.
4. Dry with paper towels.
5. Mix mayonnaise, chopped herbs and gherkins.
6. Put the fillet on a piece of bread, then the sauce and sprinkle with herbs.
7. Cover with a second layer of bread.

Conclusion

Scientists have long been studying the benefits and harms of oily fish for the human body. You can be sure that when used in small quantities, there will be no negative consequences. The product will have a beneficial effect. To avoid negative consequences, you must carefully read the specific properties, processing rules.

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Butterfish - a delicacy with many unknowns

History and geography of the product

Who would have thought that in the age of modern technology, when there is practically no room for riddles in the world and all kinds of animals and birds are described, you can make a discovery at the counter of a fish store.

Butterfish is just such a case. Many people do not even suspect that sellers can offer them not a specific type of fish, but one of several. All the fish offered by the trade have only one thing in common - unusually fatty meat. Which is what caused the confusion. In English-speaking countries, too, there is no unanimity. One type of fish is called butterfish, and members of another family are called oilfish. And they all live in the warm waters of the Atlantic and Pacific oceans.

However, the surprises don't end there. If butterfish is a really tasty and healthy fish, then representatives of the oilfish species are even banned for sale in some countries and can present very unpleasant surprises to gourmets. Therefore, before buying the desired delicacy, it is better to clarify the species of the purchased butterfish, no matter how appetizing it may look.

The main catch of all types of oilfish is carried out by Asian countries, New Zealand, China and the United States.

Species and varieties

Most often, it goes on sale under the name "oil" four kinds sea ​​fish.

The fish called oilfish, or rouvetta- This is an inhabitant of the depths of warm seas around the world. You can distinguish dense, containing up to 25% fat meat by cream color. At the same time, most of the ruvetta fats are not digested and absorbed by the human body. For this reason, in a number of countries, fish is simply prohibited for sale or not recommended for consumption.

The second type of butterfish - escolar. Also called gray mackerel, the fish is similar to small tuna or large mackerel and contains up to 13% fat that is clearly not healthy for humans. The meat of this fish is white and quite dense. In terms of its properties, another fish of the mackerel family is close to the escolar - serpentine mackerel, which merchants also offer to customers under the guise of butter.

Although there are no toxic or other hazardous substances in the escolar or snake mackerel, in Japan and Canada, Denmark, Italy and Sweden, food quality organizations warn of unpleasant consequences when eating this fish.

But the fish of the family stromateus or butterfish, living in the southern waters of the Pacific Ocean and called in the South American states pompano, will not harm health and will not cause even the slightest trouble to gourmets who have tasted it. All varieties of pompano are much smaller than escolar and ruvetta, reaching only 60 centimeters in length. The body of the fish is compressed on the sides, and the meat is white, soft, oily.

The fattest type of butterfish, seriolella, lives in the southwestern Pacific Ocean. In favorable periods, the fat content of the meat of this fish reaches a record 40%. And the most valuable is toothfish, but fishing for this fish in the world is either completely prohibited or limited due to the danger of extinction of a rare species.

Beneficial features

All of these species are rich in potassium, fluorine and sodium. Slightly less fatty meat of oily fish of magnesium and chromium. Fast-digesting protein is also valued. Butter dishes contain a lot of unsaturated fats. Therefore, fish is recommended to anyone who suffers from heart or vascular ailments.

Fatty meat of oily fish can also become a kind of laxative. However, you should not get carried away with the delicacy, especially if there is an escolar or other species containing indigestible wax esters on the table.

Escolar meat contains up to 21% of these substances. With personal intolerance or overeating, such oily fish can cause involuntary orange-colored oily discharge, flatulence, stomach cramps, general malaise and headache.

Taste qualities

All types of butterfish have delicious white meat. In escolar, it is denser than in pompanos and related species. All fish perfectly tolerate heat treatment and have excellent taste properties.

However, an increased amount of fat can drown out the aroma and taste of the dish. And in some cases, excessive fat content is simply dangerous. Therefore, before cooking, it is advised to hang the gutted and headless carcass by the tail to drain fat or, when buying large steaks, put them under the press.

Application in cooking

Butter oil enters retail chains in a frozen, dried, or smoked form. Due to its own fat, smoked fish always turns out juicy tender and never turns out to be dry.

Pompano is loved by gourmets in the southern states of the United States and on the South American continent. From Florida to Yucatan, small fish are baked and stewed, fried without oil, and smoked in hot smoke. Fish is great when grilled or skewered. At the same time, South Americans do not skimp on spices. Pompano goes well with garlic, allspice and hot peppers, ginger and herbs. And baked or fried fish must be sprinkled with lemon juice.

If the escolar in Japan is not used for food, then the local variety of stromate is very popular and is used in the preparation of sushi. Japanese butter meat is added to soups, and skewers on bamboo skewers are also prepared from it.

There are many varieties of fish that are suitable for consumption. All of them are combined into general species and subspecies according to their origin. Butterfish is a special delicacy. One name includes completely different varieties of seafood, which bear the same name solely due to the similarity of taste.

Butterfish - what kind of fish is it

Buying a product with the same name on the market, you can buy a completely different product. So, butterfish is a trademark that unites three families and four genera. All of them are warm-water marine inhabitants that are found in the ocean near the American, Australian, and New Zealand coasts. The average weight is about 4 kg, length - from 35 to 70 cm. Average calorie content: 113 kcal per 100 grams of product.

These types of marine life contain the daily norm of many trace elements. All species united in one trading group are similar in appearance and in their way of life. This is where the similarities end. Fishing is not carried out separately: oilfish is caught in the nets by chance when catching other species. Because some varieties are rare, they are considered a delicacy.

Types of butterfish

To know exactly what kind of purchase you are making, you need to understand the types of butterfish. There are several of the most popular: this is savorin fish (the second name is varehou fish). It belongs to the mackerel, a perch-like order, and lives in tropical and subtropical waters. The weight of the carcass reaches 20 kg. Another species that is considered rare is the escolar fish. It resembles a tuna, with which it is caught. Large individuals differ in length up to 2 meters, weighing up to 50 kg. Another species is seriolella fish, the fattest of all representatives of this group and the smallest (weight - about 3 kg).

The benefits and harms of oily fish

In order for the human body to function normally, it requires a variety of trace elements, many of which contain marine life. When it comes to the benefits and harms of oily fish, it can be noted that it has a much more positive effect on the body than a negative one. Since different products belong to this brand, their properties are different. In general, they contain omega-3 fatty acids, vitamins A, D, E, F, numerous trace elements (manganese, iodine, zinc, calcium, phosphorus, magnesium), a large amount of protein.

Useful substances with regular intake into the body have a positive effect on the general condition: they cause a decrease in blood pressure, improve metabolism, help fight cardiovascular diseases, and have a positive effect on the skin, nails, and hair. The main fear that many people have is the risk of diarrhea, stomach cramps, nausea, due to the fact that excess fat will not be able to be absorbed, or a weak stomach will not accept it. Practice shows that such consequences are rare, if there are no separate contraindications for use.

How to cook butterfish

Despite the unusual origin of this commodity group, cooking butterfish is not difficult. It is not necessary to shade because of overseas origin. For a delicious lunch, you just need to choose the way that you like best: fry, bake on the grill or in the oven, cook in the ear. Serve with different side dishes such as rice, mushrooms, vegetables, and use all possible spices and marinades.

Butterfish Recipes

Most cooks advise using those oily fish recipes that involve frying. During this process, the product gets rid of a large amount of fat. To further balance the taste, it is recommended to consume as many vegetables as possible with it. The most expressive are the recipes for cold and hot smoking, in which the taste of the dish grows significantly.

Cold smoked butter fish

• Cooking time: 2 days.
• Number of servings: 6 persons.
• Calorie content of the dish: 131 kcal per 100 g.
• Purpose: snack.
• Cuisine: European.
• Difficulty of preparation: difficult.

If you want to cook a delicious beer snack yourself, cold-smoked butterfish is perfect for this. Thanks to the smoke treatment, it acquires a unique taste, amazing smell and beautiful golden color. However, you should be careful. It is necessary to avoid eating a large amount of fatty smoked meat, otherwise diarrhea can be provoked.

Ingredients:

• fish - 600 g;
• water - 650 ml;
• salt - 4.3 tbsp. l.;
• sugar - 4.3 tbsp. l.

Cooking method:

1. Make a brine of water, salt and sugar and place the fish in it. It is necessary to salt for 1 day at room temperature.
2. Next, you need to prepare a smokehouse. To do this, you need a pan, the bottom of which will be covered with foil. Put sawdust on top and cover again with foil. Place a wire rack in the pan and place the fish on it. Cover with a lid and smoke for 15 minutes at maximum heat. No need to flip.
3. When everything is ready, leave the product for another day so that it weathers.

Butter fish in the oven

• Cooking time: 40 minutes.
• Servings: 5 persons.
• Calorie content of the dish: 130 kcal.
• Purpose: for lunch, for dinner.
• Cuisine: European.
• Difficulty of preparation: easy.

When you want to pamper your family or surprise your guests with an exquisite recipe, butterfish in the oven is perfect for this. The recipe for preparing the dish is very simple, but no less tasty because this product in itself is a treat worthy of a rich table. All products for it can easily be found in your refrigerator, and you can choose a side dish to your taste. Whatever you cook, it is recommended to leave the scales, so it turns out tastier.

Ingredients:

• fish fillet - 800 g;
• vegetable or olive oil - 1 tbsp. l.;
• lemon juice - 1 tbsp. l.;
• chopped rosemary - 2 tbsp. l.;
• basil - 1 tbsp. l;
• garlic - 2 cloves;
• green onions - 1 bunch;
• tomato - 3 pcs;
• salt - to taste;
• pepper - 1 tsp

Cooking method:

1. Mix rosemary, basil, garlic, lemon juice. Add a tablespoon of oil.
2. Rinse the fillets under running water, dry, then salt and pepper.
3. Dip in the prepared sauce and let it soak.
4. Cut the tomatoes into flat slices.
5. Wrap each piece in foil, placing tomato slices on each. After they should be laid out on a baking sheet and placed in an oven preheated to 180 degrees for 20-25 minutes.
6. You can check the readiness of the dish by cutting the foil a little.
7. When serving, finely chop the parsley and green onions and add to the dish.

The name of this class of living creatures was given not by biological characteristics, but by taste. We are talking about the commercial name "butterfish", the consequences of which are one of the most famous "horror stories" in gastronomy.

Brief information

In biology, there is no such thing as a "butterfish". It was invented by merchants to refer to a whole category of inhabitants of the ocean, where they fall:

• Escolar;
• Australian seriolella;
• Atlantic butterfish;
• Pampanito fish;
• Patagonian stromateus.

The main feature by which all these different types of fish were combined into one trade name is similar taste and very fatty, often white, meat.

A large amount of fat is typical for marine inhabitants of tropical latitudes, who live in the area of ​​underwater hills and mountains. The main oilfish supply regions are South Africa, Australia, New Zealand, South America.

Most often under the label "butter-fish" is served ruveta, also known as emery fish. In African countries, locals call her escolar. This is a very large fish weighing several tens of kilograms. Due to the fact that both externally and in behavior it is close to tuna fish, it is often caught by mistake. It lives on the continental shelf and feeds on small fish, crustaceans and squid. In the dark, it comes to the surface. The meat has an excellent texture and high taste.

In this video, Mikhail will tell you how he once bought pampanito fish:

Application in gastronomy

One of the key advantages of this seafood is the variety of ways to cook it:

• Smoking;
• Frying;
• Extinguishing;
• Cooking;
• Grilling.

Tender tasty meat is very much appreciated by gourmets and regulars of restaurants. However, in order for food not to harm the body, it is necessary to observe a few simple rules:

• Of all the cooking options, it is better to choose cooking (fat goes into the broth and must be drained) or grilled (harmful substances drain through the grate). It is better not to eat a smoked product, especially with tomatoes, which enhance the so-called "castor effect";
• Before starting cooking, it is better to hang the fish by the tail, after cutting off its head. So a significant part of the oil (fat) will flow out;
• Preference should be given to smaller portions. This is how you can get all the nutrients without the risk of catching diarrhea.

Butterfish: calories

Oilfish is known as one of the best sources of energy, which makes it great for athletes, manual workers and just outdoor enthusiasts. A few steaks can replace a full meal.

The average nutritional values ​​(per 100 g) for this trade name are as follows:

• Calorie content - 130 kcal;
• Proteins - 25 g;
• Fats - 5 g.

The contribution of each gram of proteins, carbohydrates and fats to the calorie content is 4, 4 and 9, respectively (i.e. 1 g of protein - 4 kcal). According to the works of leading nutritionists, the best source of energy is carbohydrates, which are extremely scarce in oily fish. That is why those who want to keep their figure in good shape and dieters should forget about eating this dish.

Oil fish: benefits and harms

On the territory of the Soviet Union, the so-called "oil-fish" was sold at a bargain price as feed. In modern Russia, this type of fish is sometimes served as an expensive gourmet delicacy "for the elite." As a bait, merchants cite the following positive qualities of the product:

• Pleasant taste;
• Variety of cooking methods;
• Fish contains potassium, which will help with cardiovascular diseases;
• The fats present in the composition can produce a rejuvenating effect, improving the structure of the human integumentary system;
• The fish lives exclusively in unpolluted waters, therefore it is advertised as "environmentally friendly";
• The work of the endocrine system will help the chromium contained in the product;
• The composition contains many trace elements and vitamins.

The harmful properties of fish are no less impressive. If cooked incorrectly - and this happens almost always with home cooking - the product causes severe disorders of the gastrointestinal tract. Symptoms of food poisoning appear (especially diarrhea). Sometimes an oily liquid may flow from the anus without urging. This happens because oily fish contain an exorbitant amount of fats, many of which are not absorbed by the human body.

However, this lack of fish can be interpreted in a relatively positive light: it can be recommended to those suffering from constipation.

Legislative regulation

The negative effect of eating fatty fish (primarily escolar) led to its recognition in a number of developed countries of the world non-food product:

• In Japan, it was recognized as poisonous and banned from sale in the 70s of the last century;
• In the Scandinavian countries, the government issues special recommendations, which are declarative in nature, regarding the dangers from the misuse of this seafood;
• Regulatory authorities of Canada also decided to limit themselves to advisory measures. Local consumers there are instructed to inquire about the quality of the fish seller;
• For several years, "butterfish" was banned in the United States, but under pressure from the lobby of anglers and retail chains, the ban was lifted.

As for Russia, back in the Soviet years, the Kyiv Research Institute escolar was recognized as a product unfit for human consumption. However, now the conclusions of scientists are safely forgotten for the sake of obtaining super profits by merchants.

In Soviet times, this product was sold for a penny and was considered harmful, but today it is positioned almost like the food of the gods. It is, of course, butterfish. The consequences of using it are very deplorable, but not fatal.

Abundant diarrhea guaranteed . It is unlikely that the negative consequences can outweigh the few positive qualities.

Video: if you ate oily fish

In this video, an escolar (oily fish) fillet will be shown, as well as gastroenterologist Andrey Pirogov will tell you what consequences await after its use: