Escolar Saku Block


Incredibly rich and satiny.
Don’t eat more than 6oz at once — you’ll thank me later!


Flavor Profile

Escolar is known as one of the most rich and decadent fish. It has brilliant white flesh with satiny texture and a rich, succulent flavor which some have described as similar to halibut but with a ricer, more silky texture.

Consuming escolar can have some unpleasant and uncontrollable side-effects when not eaten responsibly–see DISCLAIMER.

Lepidocybium flavobrunneum is a member of the snake mackerel family and is often advertized under a variety of false names: “white tuna” or “butterfish.” Here at Seafoods of the World, we make sure to give you true Escolar when we advertise it.


Escolar contains an indigestible oil called gempylotoxin, which can only be removed from the body through the gastrointestinal system. Although its name suggests otherwise, gempylotoxin is NOT TOXIC to humans, but is indigestible, having a laxative effect which can cause dramatic, short-lived gastrointestinal responses in some people. Gempylotoxin is considered to be naturally derived from the fish’s diet.

A quick google search can bring up some crazy stories about the side effects, but we are here to assure you–eating small amounts of properly cooked escolar–can be a SAFE and delicious experience. Here are some helpful hints:

  1. Remove frozen product from its package before thawing under refrigeration and consume within 24 hours.
  2. Keep the serving size small. As long as your serving size is 6 ounces or less, you are not likely to experience any digestive symptoms.
  3. If you are prone to a sensitive stomach, or are a child or elderly, we recommend you choose a different fish.

Please let us know if you have any other questions or concerns.

Cooking Tips & Recipes

Raw preparation    This product is approved by the FDA to be consumed raw*.

The shape of this block of sushi-grade Escolar is ideal for cutting uniform slices needed for sashimi or other sushi dishes.

*consuming raw or undercooked seafood may increase your risk for foodborne illness, especially for at-risk populations.

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