Escolar is in a culinary class with Chilean sea bass, sablefish and other rich, highly prized fish. The meat is oil-rich and flavor-intensive. Raw flesh is a bright white to light-cream color and cooks up snow white. True escolar fillets are whiter than fillets of Ruvettus pretiosus, which turn yellowish when cooked.Though slightly gelatinous, escolar flesh should have some elasticity and spring back when pressed. If it doesn’t, it’s old.
Fresh: H&G, Fillets (skinless or skin-on) Frozen: H&G, Fillets (skinless or skin-on)
Chilean sea bass, Sablefish
Emeril Lagasse, one of the first celebrity chefs to menu escolar, reports that the thousands of customers to whom he’s served the fish have never had a problem with it. The oil-rich meat is great for grilling, and its distinctive taste can stand up to strong accompaniments. Try grilling it over mesquite and serving with chipotle vinaigrette and fresh tomato salsa.
Australia, Ecuador, Indonesia, United States
Amount Per Serving - Serving Size 100 g/3.5oz
U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. fdc.nal.usda.gov.
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