Escolar is the most controversial fish that you are likely to find in your fish market. This firm, white fleshed fish has an incredibly rich flavor, often described as 'succulent', or a fattier version of swordfish. Why so rich? It turns out that Escolar's diet contains food high in wax esters. Wax esters that are really difficult for Escolar to digest. As a result, these esters build up in the fish. Where is the controversy in a buttery, delicious fish? I would say it is in the laxative like effect it has on a certain percentage of the population. Well, a 'laxative like effect' is how my fish monger described it. Others would describe it as closer to diahhrea. An expert would call it 'keriorrhoea'. Literally translated, it means 'flow of wax'. Oily orange droplets pouring out your pooper. Keriorrhoea occurs because the wax esters in the flesh of the fish pool up in your intestine. Some reports of Escolar related illness include cramp...
I am not the first person on the Internet to tell you that White Tuna is a confusing order at the sushi bar. While there are a host of fish that can be mislabeled as White Tuna, the two most common ones are the Albacore Tuna and our dreaded and delicious friend, the Escolar . What Is White Tuna? I worked really hard to source both fish in a raw form so that I could bring you pictures. And by 'worked really hard', I really mean: I would keep going to the same fishmonger and ask them if they had Escolar and Albacore. Escolar isn't very difficult to find but Albacore can be problematic. Finally, I found some at the Lobster Place in Chelsea Market. So, let's take a quick look:
Polyscience is one of the most trusted sous vide brands in the professional kitchen, but they generally price themselves out of the range of the home market. When they released the Sous Vide Professional they managed to bring the price point down to 799.95$, which was still several hundred dollars away from the consumer appliance range. Today, Polyscience is consolidating the brand names of their circulators by renaming the 7306 aka the Sous Vide Thermal Circulator to the Sous Vide Professional - Classic Series. It also got some minor cosmetic changes to reflect the rebrand. The Sous Vide Professional will henceforth be known as the Sous Vide Professional - Chef Series. But this probably isn't interesting to anyone except for myself. Cause, as someone who covers the sous vide appliance market, I can tell you this: no one cares about this stuff except for me and like ten other people. The exciting news (to you) is that Polyscience also announced the Sous ...
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