This fish is called fatty fish for a reason. It is unable to break down wax esters, the gempylotoxins that are abundant in the diet of these fish. The latter accumulates in the muscles and makeup 14-25%. fish weight. Very often around the world it is confused with fatty mackerel, the meat of which is clearly inferior to the meat of oily fish. Oilfish is related to tuna, so those who like tuna should also appreciate this fish. Its meat is white, usually used for steaks (with and without skin), bone-in or boneless, and skinless, boneless fillet. Oilfish is suitable for frying in a pan or grill, for stewing. This fish is perfect for both traditional and exotic dishes. Recommendation for consumers – due to its fat content, eat fatty fish in moderation, especially for those with a weak digestive system.