Dark brown to black in color, this deep-water fish is found in tropical and temperate waters, and has a vivid white- or cream-colored flesh. Because of its heavy fat content, it's often grilled, broiled, or steamed, as opposed to fried. Escolar can be tricky to identify. It's mistaken for other fish, such as Chilean sea bass, albacore, and oilfish.
It may also be referred to by the names butterfish, walu, sierra, and white tuna.
You may recall this fish from a recent episode of Top Chef.