If you go to a sushi restaurant, you should be able to trust that they will tell you the truth about the fish you’re eating. However, thats not always the case. In fact, a 2017 UCLA study discovered that 20% of all the fish served in some Los Angeles sushi restaurants between 202012 and 2015 was incorrectly labeled. This isn’t just an American problem, either. Studies have shown that wrong labels have happened in at least 30 other countries as well.
Not only is it rude to give a customer who paid for a better fish a different, often worse fish, but eating fish that has been mislabeled can also be bad for your health. Consider the fish often labeled “white tuna. ” This name actually applies to two types of fish. One is albacore, a type of tuna that is often used in sushi and that you can find in canned fish at the store. The other is a fish called escolar, which is not tuna at all. Its actually a snake mackerel. According to the NSW Food Authority, the problem with escolar is that its flesh has a waxy substance that can make some people’s stomachs hurt, even though it tastes good and has an oily taste.
Sushi has become a wildly popular food in the United States and around the world While tuna and salmon sushi are likely the most well-known varieties, another type called “white fish sushi” is growing in popularity. But what exactly is white fish sushi?
An Overview of White Fish Sushi
The term “white fish sushi” or “shiro maguro sushi” refers to sushi made with any white-fleshed fish, The white color of the fish contrasts nicely with the vinegar-flavored rice and provides a lighter tasting fish compared to rich options like salmon,
Common white fish used for sushi include:
- Halibut
- Flounder
- Snapper
- Sea bass
- Albacore tuna
- Escolar
- Cod
- Sole
These white fish filets are sliced thinly to create sashimi or nigiri sushi. Their mild delicate flavor allows the rice and other ingredients like wasabi and soy sauce to shine.
In Japan, chefs typically use local white fish like snapper, sea bream, and flatfish caught fresh that day for sushi. In the U.S., halibut, flounder, and seabass are more readily available options.
The Confusion Around White Tuna Sushi
One specific type of white fish sushi causes a lot of confusion: white tuna, which is often mislabeled as “escolar.”
True white tuna comes from the albacore tuna species. It has a very pale pink or whitish hue. However, many sushi restaurants serve a fish called escolar and market it as “white tuna.”
Escolar is not actually a tuna at all. It belongs to a different family of fish called snake mackerel. Escolar has a bright white color and buttery texture that resembles tuna, so unscrupulous sushi chefs may pass it off as albacore or “white tuna.”
This mislabeling is concerning for a couple reasons:
-
Legality: Selling escolar as “white tuna” or “albacore” is technically seafood fraud since it is a misleading name.
-
Health: Escolar contains high levels of indigestible wax esters. Eating more than 6 oz can cause gastrointestinal issues, so serving it under the guise of tuna is risky.
To avoid being tricked, inspect your white tuna carefully. True albacore will have a very faint pink hue while escolar is stark white. Or stick to white fish varieties beyond tuna to be safe.
Benefits of White Fish Sushi
Beyond tasting delicious, sushi made with white fish offers several health benefits:
-
Low calorie: White fish like flounder, snapper, and cod are naturally low in fat and calories. A typical sushi roll contains around 100-300 calories.
-
Lean protein: White fish provide an excellent source of lean, low-fat protein to keep you full. Just 6 ounces of halibut contains 34 grams of protein.
-
Heart healthy: Many white fish like tuna and cod are high in omega-3 fatty acids which are good for your heart and blood pressure.
-
Low mercury: White fish tend to be low in mercury compared to options like tuna. They make a safer choice for pregnant women and children.
So don’t be afraid to branch out beyond salmon and try some white fish sushi! It provides a lighter and healthier change of pace.
How is White Fish Sushi Served?
White fish for sushi comes in several appetizing forms:
Sashimi
-
Thin slices of raw fish served without rice.
-
Dipped in soy sauce or wasabi.
-
Simple way to enjoy subtle flavors.
Nigiri
-
Oval of rice with slice of fish draped over top.
-
Eaten by hand in one bite.
-
Showcases harmony of rice and fish.
Maki Rolls
-
Fish and rice rolled in seaweed and sliced.
-
Many creative fillings like avocado and cucumber.
-
Playful, bite-sized way to eat sushi.
Poke Bowls
-
Cubes of raw fish over rice with veggies and sauce.
-
Hawaiian-inspired, highly customizable.
-
Perfect to mix and match ingredients.
Tips for Making White Fish Sushi at Home
You can definitely make simple white fish sushi at home with a just a few fundamentals:
-
Use very fresh, sashimi-grade fish. Ask your fishmonger for recommendations.
-
Slice the fish thinly and evenly into 2-inch long strips.
-
Opt for short-grain Japanese rice seasoned with rice vinegar.
-
Wet your knife between slicing pieces to prevent sticking.
-
Top nigiri with a thin slice of fish so it’s bite-sized.
-
Roll maki rolls gently but tightly in a bamboo mat.
-
Serve with traditional garnishes like pickled ginger, wasabi, and soy sauce.
It may take some practice to master your sushi rolling skills, but you’ll be impressed with how easy white fish is to work with. The mild flavors marry perfectly with the rice and nori. Give homemade white fish sushi a chance for a fun culinary adventure!
The problem with escolar
Escolól is the common name for two species of fish: “Ruvettus pretiosus” and “Lepidocybium flavobrunneum.” It is often sold as “white tuna” or “super white tuna.” Escarolar is often caught as a byproduct of tuna fishing, but it has become a commercial species in its own right. This is mostly because of its mild flavor and fatty texture, which makes it popular as a cheap sushi-grade fish.
The so-called “white tuna” has a fatty texture that can make some people sick if they eat too much of it. Escolar has a waxy ester called gemmylotoxin in it, which makes up 90% of the fish’s fat content and gives it its unique texture. Despite its name, gempylotoxin is not poisonous. People, on the other hand, can’t digest this waxy substance, and eating it can give some people stomach cramps, intestinal pain, and an unfortunate trip to the bathroom.