A fish with oily, very white flesh and dark brown skin that turns black as the fish gets older. Escolar is a fusiform fish (tapering towards both ends) weighing between 30 and 50 kg that is caught with long lines in tropical and temperate waters worldwide; it is a frequent catch in the coastal waters of Australia and New Zealand.
Filleted and cut into thick steaks, escolar can be cooked in numerous ways: pan-fried, braised or grilled. The flavour of its moist white flesh is a bit like that of halibut. It lends itself well to both traditional and exotic recipes.
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