[glabifrons]

Several years ago, every sushi restaurant I frequented (in South Florida) stopped mislabeling Escolar as "White Tuna". I thought it was a legal crackdown since I'd already read about the fact that "there's no such thing as White Tuna".

Personally, I don't care what it's called, it's still my favorite (raw). The name Butterfish is new to me, but it makes sense as I always thought it tasted like Mozzarella! (my sister agrees) Thankfully, I've never suffered from eating it either, but then I never have meals with more than a few ounces of it (I typically have at least 3 different fish when I have sushi or sashimi).

Albacore, for comparison, is only white after it's cooked. Before that it's more translucent and slightly pinkish (Escolar is opaque white).

Oddly enough, I've never had cooked Escolar. I wonder how it is. :)

This whole thing reminds me of the Basa/Tra thing (real Basa is so much better than Tra, but they were selling the latter as the former to get a higher price for years).