Halibut

Description

The halibut fish is a marine predatory fish. Its size reaches two meters, and its weight is one hundred kilograms. A special feature of this fish is the location of the eyes: they are both located in the right head part. The skin color of a sea dweller can range from dark green to brown-black, depending on the habitat.

Today there are four types of halibut:

1. White (common) – the largest species of halibut, the weight of which can reach three hundred and fifty kilograms, and the length is five meters; these giants are inhabitants of the Bering and Okhotsk seas;
2. Blue-brown (black) – a fish of medium size, weighing fifty kilograms and up to one and a half meters long, found in the same places as the white-faced species;
3. American arrowtooth – the size of such a fish usually does not exceed eighty-five centimeters, and the mass is three kilograms, most often lives in the northern part of the United States;
4. Asiatic arrowtooth is the smallest species of halibut, which grows up to seventy-three centimeters in length and weighs up to two kilograms, found in the Japan and Bering seas.

Halibut meat is white in color and has a non-bony and greasy texture. The white-baked species of this fish is the leader in taste. It is considered the most delicate and delicious.

The benefits of halibut

Halibut is a fatty fish, a storehouse of various vitamins, trace elements, and fatty acids, which the human body needs so much. It contains vitamins A, E, which are responsible for the functioning of the digestive tract and improve complexion and skin condition.

Besides, this sea fish is rich in vitamin D, which is especially important for the residents of those regions with an obvious lack of sun.

As for vitamin B, which has a beneficial effect on the whole body’s functioning, in halibut it is represented by almost all variations (from B1 to B7).

Of the microelements, this fish contains iron, calcium, potassium, magnesium, zinc. The noted composition has a beneficial effect on almost all processes in the body: from blood production to increasing the immunity of the whole body.

Due to the sufficient amount of Omega-3 fatty acids in halibut, which are indispensable for strengthening the walls of blood vessels, the fish is the very popular recommendation of specialists for people with stroke and heart problems.

The fat contained in halibut, which is widely used both in medicine and in cosmetology, is of particular value.

It is not a secret for anyone that the calorie content of any dish largely depends on the cooking method, in connection with which it either increases or decreases.

And halibut is no exception, but its peculiarity is that such races are very different if we consider this in a digital ratio, then the calorie content of halibut changes by several dozen units.

Halibut contraindications

Despite its rich composition, such fish has a list of contraindications for consumption. It can cause significant harm to the body in diseases of the stomach, intestines, and liver. This food is especially contraindicated for people suffering from hypertension and renal diseases. Doctors do not recommend using this delicacy in case of an allergic reaction to seafood.

Halibut is an incredibly tasty and healthy type of fish with juicy meat of excellent taste and delicate texture!

Calorie content and composition

For example, raw halibut contains a little over 130 kcal, and boiled halibut contains about 220 kcal.

• proteins – just over 18 grams;
• fats – 3 grams;
• carbohydrates – 0 grams.

How to choose and store halibut fish?

To choose the right halibut fish, you need to know several very important rules. First of all, you need to pay attention to the condition of the eyes and skin of this marine fish. They should be shiny and also have a transparent texture.

It is worth giving up fish if there is mucus on its fins. Also, when buying halibut, we recommend that you gently press on it with your finger. If the dent levels off quickly, then the fish is fresh. A lot of ice on the fish speaks of freezing it multiple times.

Today, frozen halibut is most common on sale, so buy it whole, and not cut up, so that it loses less moisture when defrosting.
You only need to defrost fish naturally. To do this, it is better to place it in the refrigerator on the lowest shelf.

It is best to store this food in the freezer at a temperature not exceeding minus eighteen degrees. Under these conditions, the shelf life of halibut is five months.

Cooking applications

It is effortless to find a use in cooking for such delicious fish. In this area, halibut is of a high value because of its juicy and tender meat, as well as for its excellent sweet taste.
There are many ways to prepare this delicacy. It can be subjected to the following types of processing:

• cook;
• fry;
• bake;
• smoke;
• marinate;
• salt;
• extinguish.

Icy cream or fresh halibut can be good to make many different appetizers. Soups and delicious pie fillings are also good from this fish.

Halibut in orange sauce on a potato pillow

Ingredients for 4-5 servings

• 800 grams of halibut
• 2 onions
• 1 tsp Sahara
• one tsp balsamic vinegar
• 1 orange
• Salt pepper
• 200 ml cream 20%
• 200 gr champignons
• 6-8 potatoes
• Bunch of greens
• Butter for frying and stewing

How to cook

1. Rinse halibut and cut into portions. Season with salt and pepper to taste. Fry in a skillet in butter and add the juice from the orange.
2. Peel the onion and cut it into large slices. In a skillet, fry them in balsamic vinegar and add sugar.
3. Meanwhile, peel the potatoes and cook in salted water. After it’s cooked, puree it according to your favorite recipe. I use it with the addition of warm milk so that it does not fade.
4. It remains to prepare the creamy mushroom dressing. Chop the mushrooms and fry them. After they are browned, add cream and simmer until thickened, adding salt, pepper, herbs.
5. All the ingredients are ready; it remains to collect the dish. Place mashed potatoes on a plate in the center, halibut on top. Top with creamy mushroom dressing and garnish with orange wedges and caramelized onions. On top, I added coarse pepper.
6. Your dinner is ready! It’s time to surprise!