Not to be confused with oilfish, this is true escolar, or Lepidocybium flavobrunneum. Composed of a firm yet buttery and creamy texture and bright white to light-cream color, it is perfect for sashimi or a good sear.
Often referred to as "white tuna", this wild-caught Escolar is on almost always going to be a bycatch of longline tuna fisheries, hence the pseudonym. In terms of culinary class, it often goes hand-in-hand with Chilean Seabass and other rich, highly prized fish.
Escolar is especially distinguished for being the fish with one of the highest fat/oil contents in the world.
Purchase options include a whole center cut block or tips (2 or 3 end cuts per 1 Lb pack).
We recommend not consuming more than 6oz of escolar at a time, as its rich and buttery composition may cause gastrointestinal distress if too much is consumed.
Saku?
Saku roughly translates into block. So effectively this is a Escolar Block!
Because of its uniformity, it is preferred by Japanese chefs for sashimi and other sliced presentations. The reason is that it has been flash-frozen at -40 degrees Celsius in under an hour to eliminate deterioration of the cells in the meat. The result is a noticeably firmer texture.
Thawing Instructions
Keep Frozen at -18C or Colder. When ready to eat, thaw under refrigeration for 4-6 hours or place under running water until thawed. DO NOT leave soaking in water, it will affect the flavor and texture of the fish. DO NOT leave thawed out fish in vacuum sealed bag for more than 24 hours. Consume within 24 hours for best results.
Is It Sushi-Grade?
There is no such thing as "sushi grade" or "sashimi grade" fish (more on our blog). However, this is as safe as raw fish gets from consumption.
