Halibut fish: photo, description, useful properties and recipes

The underwater world is powerful and diverse. The wise Poseidon carefully hides the secrets of his domain from human eyes. But sometimes he generously shares his riches with people, surprising the inhabitants of the earth with the power of the water element.

Fish that people catch in the oceans and seas is not only tasty, but also extraordinarily useful. About its beneficial effects on the body hundreds of works have been written, thousands of studies have been conducted, which unanimously assert the extraordinary healing power of sea creatures. One of them is halibut, a predatory fish of northern waters.

Halibut: what kind of fish, how they look, and where they live

Halibut belongs to the Flounder family. It is a fish whose left side of the body is also considered a belly, since it is the left side of the body. it is on which the halibut rests at the bottom of the sea. Because of this, its eyes are shifted to the right and positioned one above the other. The mouth is also shifted to the right side. The size of such a fish depends on its species. Some grow up to 0.5 m long, others up to 5 m. Usually giant size can boast the Atlantic species of white halibut, which is included in the pages of the Red Book. The width of the halibut is one-third of its torso length. It narrows at the tail end.

Relatively small specimens may weigh about 3 kg, and the largest reach a weight of 300 kg.

The coloration of the fish varies, but usually it ranges from olive to brown. The abdomen is light, silvery.

Halibut is a predatory fish, and therefore has two rows of teeth. It preys on cod, herring, capelin and other, not too large representatives of the underwater world. Their habitat is considered the Bering Sea, the Sea of Okhotsk, the Sea of Japan and the Barents Sea. This is where the predator hides on the sandy bottom. Only in summer can halibut be in the middle water. But in any case it likes cold and salty seas. The life span of halibut is about 35 years.

Halibut is commonly subdivided into three genera: white halibut, which includes the Atlantic species and Pacific halibut, black halibut, also called blue-crowned halibut, and arrowtooth, represented by Asian and American species of fish. Based on the species classification, there are five types of this fish:

1. Atlantic white-skinned halibut. The fish got its name for the characteristic coloring of the belly in white, as well as spots located along the entire torso. Its back has a brown or gray coloration. Habitat of this species is considered the Barents and White Seas. This predator prefers to stay at a depth of about 2000 m. This is one of the most rapidly disappearing representatives of halibut, it is listed in the Red Book.
2. The giant among halibut is the Pacific whitefin species. It can measure up to 4.5 m in size and weigh several hundred kilograms. It has a green-brown coloration with spots. This species can be found at a depth of about 1000 m. It is most often caught in the waters of Kamchatka, Japan, North America and Sakhalin.
3. Asian arrowtooth halibut. It owes its name to its habitat, as it prefers only the northern waters of the Pacific Ocean off the coast of Asia. This species has a brownish-gray coloration. It does not grow to giant sizes. Most often halibut "rests" on the bottom, but sometimes swims out of the depths into shallow water. This predator is "armed" with a sharp double row of teeth and spikes on the scales.
4. The smallest representative is considered to be the American arrowtooth halibut, as representatives of this species reach only half a meter in length. He has a purple belly and dark brown back. This fish can be caught in the waters of North America.
5. The bluefin halibut is considered to be the most frost-resistant because it feels quite comfortable in the water at 0°C. It chose the cold waters of the Bering and Okhotsk Seas as its habitat. Its lower (left) part is colored black with a tinge of blue, and the right part is dark gray.

These are such different and surprising inhabitants of the cold waters of the North.

What is the difference between halibut and flounder?

Although halibut is a species of the plaice family, it still has differences that do not allow it to be confused with flounder:

1. A halibut has a more elongated body than a flounder.
2. The flounder's jaw is smaller than that of the halibut, whose lower part is slightly forward.
3. The flounder's skull is more asymmetrical.
4. The halibut's tail is shorter, and the left eye is higher than the right eye and is located on the rib of the fish's head.
5. The meat is also different: drier for flounder and fatter for halibut.

Such differences help distinguish halibut from the rest of the family.

Composition and calories

Not only specialists in nutrition, but also all medics talk about the benefits of fish, because the composition of water representatives affects the variety of essential micronutrients for the human body. Halibut is no exception. Its nutrients make the product incredibly useful for humans.

The list of minerals and vitamins includes:

• Vitamins A, B1, B2, B5, B6, B9, C, D, E, PP;
• potassium;
• sodium;
• copper;
• phosphorus;
• magnesium;
• calcium;
• manganese;
• selenium;
• iodine;
• zinc;
• omega-3.

Nutritional value per 100 g of the product consists of protein, the content of which varies from 11.3 to 18.9 g, in fats - from 3 to 15 g. Water content is up to 80%, and the caloric value is from 102 to 190 kcal. These figures indicate the usefulness of the product, as well as its fat content.

Useful properties of halibut

General health benefits

Nutrients contained in the fish can help people improve their health and cope with certain diseases. Among the useful properties of fish, due to the content of micro- and macronutrients, can include the following:

• reduction of cholesterol levels;
• prevention of cardiovascular diseases;
• reduction of the risk of vascular wall damage and blood pressure;
• prevention of thrombosis;
• improvement of brain functioning;
• regulation of the nervous system;
• breakdown of fat deposits;
• improvement of mood;
• normalization of fat metabolism;
• anti-inflammatory effect;
• Strengthening of bone skeleton and teeth;
• antioxidant properties;
• cancer prevention;
• immunity improvement;
• improvement of visual acuity;
• regulation of hematopoiesis processes;
• Prevention of eye disease associated with dystrophic changes;
• Regulation of the liver and thyroid gland;
• excretion of toxins;
• Prevention of aging processes.

Thus, halibut is a unique product, the benefits of which are recognized even by official medicine, recommending its patients to consume this wonderful fish to improve their general health, as well as to cope with many diseases. In addition, for women, children and men the miracle fish has saved its secrets of health.

For women

For the beautiful half of mankind, halibut is simply irreplaceable, because its omega-3 fatty acids help improve and maintain the beauty of the skin, strengthen the hair. Also, it helps to normalize the menstrual cycle, cope with stress, and contribute to the prevention of varicose veins.

Specialists advise women not to neglect halibut caviar, because it has a beneficial effect on the reproductive system. It is because of these qualities, the weaker sex must include in their diet a wonderful gift of the sea, which helps to preserve the fragile women's health and take care of the beauty and youth!

For men

For men, halibut helps to prevent cardiovascular diseases, gives strength and stamina, improves metabolism, and increases potency, improves the quality of seminal fluid and reduces the risk of prostate diseases.

So, men should not only catch halibut, but also necessarily consume it in order to preserve not only their health, but also their manhood for many years!

When pregnant

During pregnancy, it is necessary to monitor the diet with particular care, because the life and health of her baby depends on the diet of the mother. Fish is an irreplaceable product for pregnant women. It helps the heart, which is quite overloaded during pregnancy, regulates the nervous system, strengthens bones and teeth, and helps the fetus to form properly. It raises hemoglobin and lowers cholesterol.

However, halibut should be taken with caution. The fact is that this product may contain mercury, which is completely unacceptable during pregnancy. That's why it is consumed no more than 3 times a month, and in consultation with a specialist. In addition, it is worth remembering that if the meat itself is allowed while waiting for the baby, it is still necessary to give up caviar, because it causes swelling, which already complicates the condition of pregnant women, and can also cause allergies in a little man.

When breastfeeding

After the birth of a child, many mothers think that now they can eat everything they refused for 9 months, but there's no way around it. After the baby is born, breastfeeding mothers have to watch their food even more strictly in order not to harm the newborn, whose digestive system is still very fragile and just beginning to develop.

Halibut refers to the fish, which can be introduced into the diet of a nursing mother from 4 months after the birth of the baby. But you should remember that you can start with a small piece of boiled or baked product. At the same time, you should not use such fish more than 3 times a month.

In addition, under no circumstances can you eat smoked halibut or canned halibut. This is fraught with serious complications of the digestive system of the baby. Therefore, before introducing halibut into the diet, it is necessary to consult with the pediatrician about the possibility of using the product. If a woman is allowed to eat delicious fish, it means that all the necessary vitamins and minerals for the proper development of the child and support the mother herself will enter the body with delicious seafood delicacy.

For children

At children's age a person, even more than an adult, needs all the necessary micronutrients that contribute to the proper formation and development of the growing body and strengthen the immune system. That's why a child's menu must necessarily include fish dishes. Halibut would be a great option. Its rich nutrient composition will help to strengthen the child's immune system, activate the brain, improve memory, prevent vision problems, strengthen the bone skeleton and preserve teeth.

But remember, such fish can be introduced into the menu no earlier than three years of age, preferably in boiled or baked form. Smoked, salted or canned halibut is not recommended for children under 7-10 years old. It is optimal that dishes from this type of fish appear in the menu no more than once a week.

When losing weight

The period of dieting is a stress, because in the process of losing weight a person misses important vitamins and minerals that help the body to exist in a healthy way. That is why it is definitely worth including halibut in the diet menu, the useful nutrients of which will make up for the lack of vitamins in general. This fish will help normalize the digestive tract, calm the nervous system, saturate useful omega-3 fatty acids, take care of the skin, hair, bones and teeth. In addition, halibut meat is very nutritious, so it quickly satisfies hunger.

But those who are sitting on a diet should refuse fried fish dishes, since it tends to absorb oil, from which its caloric value increases greatly. It is better to boil or bake it. It is even better to choose white halibut, because it has a tendency to absorb oil, which increases the calories. It is its meat that contains the minimum amount of fat.

Experts say that the use of halibut once or twice a seven days will help to lose extra pounds without harming the body.

In case of pancreatitis.

Patients diagnosed with pancreatitis have a very difficult time choosing products that should be as sparing as possible for the inflamed pancreas. Fish is important for human health. Fortunately, the healthy and tasty white-skinned halibut is allowed for consumption by patients with pancreatitis. The fact is that the fat content of such meat is considered acceptable and is about 4%. In this regard, it is possible and necessary to eat the product to improve digestion, store vitamins, improve the general state of the body in almost all areas. But with pancreatitis it is necessary to give up fried fish.

Preference should be given to baked, boiled, stewed or steamed halibut. In this case there will be no harm to the body. But still, before using it, it is necessary to consult with a specialist who will set the rate of this product, depending on the patient's condition and the course of his disease.

What is the usefulness of halibut caviar

Halibut has not only delicious and useful meat, but also caviar, which is no less valuable. To appreciate its benefits, it is necessary to refer to the composition of nutrients, which includes:

• B vitamins, A C, E PP;
• phosphorus;
• iodine;
• magnesium;
• calcium;
• iron;
• sodium;
• potassium;
• omega-3;
• omega-6.

Nutritional value per 100 grams of product is as follows: protein - 20 g, fat - 3 g. The caloric value is only 107 kcal.

Such a composition has made caviar a dietary and very useful food product for people of all ages. Caviar, thanks to all its useful substances, has the following properties:

• prevents the development of atherosclerosis;
• Improves the cardiovascular system and blood circulation;
• normalizes the process of hematopoiesis;
• activates brain activity;
• prevents age-related brain problems;
• promotes skin regeneration;
• strengthens hair and nails;
• strengthens the immune system;
• lowers cholesterol levels;
• prevents the development of cancer;
• removes heavy metals, toxins, pesticides.

But, unfortunately, and the magic eggs have their own contraindications. The product is not consumed if present:

• individual intolerance;
• Allergy to seafood;
• hypertension;
• hypotension;
• kidney disease;
• Children under 3 years old.

Caviar can be used with caution during pregnancy, and during the lactation period caviar should be eaten not earlier than six months after the birth of the baby.

For adults, the daily rate is 10-20 grams per day, and recommended to give kids half a teaspoon at a time.

How to distinguish caviar from fakes

For those who want to buy quality halibut caviar and not a fake version, experts recommend to pay attention to the following nuances when choosing the product:

1. Halibut caviar has a creamy-beige color, so if there is black or red caviar of this fish on the counter, it should not be purchased.
2. Often, when buying this product, the buyer tastes it with a taste of sludge. This means that under the guise of real caviar is hiding pike caviar, and halibut caviar should have a fresh flavor and taste of the sea.
3. The real product has a crust or a special film covering the eggs. Its color can be white or beige.
4. The eggs are slightly smaller than salmon eggs. They are elastic, but easily "opened".
5. Specialists recommend buying caviar in a tin can, which will be stamped with the date of production. The paint and ornamentation of such packages should not be damaged.
6. The price of such a jar is a little less than red caviar, but if the difference is too big, it is better to refuse such a purchase.

Making the right choice, a person will be able to experience not only the taste of an exquisite dish, but also to receive invaluable benefits, presented by the mighty northern sea.

Harms and contraindications

Halibut, unfortunately, is not perfect. It also has its contraindications and can cause harm to the human body. Its consumption should be limited in the following cases in the presence of:

• allergies;
• individual intolerance;
• hepatitis;
• gastrointestinal diseases in the acute phase;
• Pregnancy and lactation (use with caution).

Separately, contraindications to the use of salted and smoked fish should be mentioned. These include:

• hypertension;
• childhood;
• pregnancy;
• lactation period;
• diseases of the cardiovascular system;
• Kidney and liver pathologies.

In other cases, halibut can only do you good!

How to choose and store

For halibut to have a beneficial effect on the human body and share its healing magic, it is necessary to choose the fish correctly. Experts recommend the following tips, knowing which, you can buy a really good product:

1. If the fish is purchased as a whole, rather than in parts, its entire body should be covered with ice.
2. When buying halibut fillets, pay attention to the fact that the pieces should be on top of the ice layer.
3. The halibut should be firm. If you "squeeze" its carcass with your finger, it should quickly take its initial shape.
4. The scales should be moist, the gills should be red, and the eyes should be unclouded.
5. The halibut should exude a clean marine smell, without any ammonia.

Once a decent specimen is in the grocery cart and then at home, it's worth taking care to preserve the product.

Halibut does not store well, so it is better to consume it immediately, but if there is not enough time, it is first washed in cold water and then dried with paper towels or napkins. Then take a not too deep dish, put there the fish and fill the container with ice (chopped). Then they wrap it in cling film and store in the refrigerator for no more than 48 hours. These are the basic rules for choosing and storing sea predator.

How to clean halibut fish

To clean halibut, you need to "arm yourself" with scissors and a special brush or grater for cleaning fish.

1. The first thing to get rid of the fins, which have a rather pungent smell. They are removed with scissors, simply cutting off these parts.
2. The next step is to actually clean the skin from scales. To do this, the fish is held by the tail and the scales are removed against the direction of their growth, moving from the tail to the head. If the scales are too thick, you can scald the halibut with boiling water and peel off the unyielding elements without much difficulty.

After such manipulation, clean fish is rinsed under running cold water and proceed to cutting and cooking.

How to cook halibut well: recipes

Halibut is a wonderful product with beautiful, tasty meat, which can be cooked in different ways: baked, boiled, fried, grilled, stewed. Especially successful is the fish, pieces of which are crumbled in breadcrumbs or flour. In addition, it can be combined with other gifts of the sea, such as lobsters or shrimp. Halibut is good with mushrooms and spices, and separately without adding spices. It can be cooked in the multicooker, steamer, on the stove, barbecue - wherever the culinary imagination prompts.

In the oven

Ingredients:

• halibut - 400 g;
• carrots - 1 pc;
• green onions - 4 quills;
• parsley greens - 3 tbsp;
• celery - 2 stalks;
• butter - 1/3 tbsp;
• garlic - 1 clove;
• salt - 0.5 tsp;
• ground pepper - 0.5 tsp;
• tarragon - 0,5 tsp.

Method of preparation:

1. Finely chop green onions. Carrot and celery cut into thin slices.
2. Oil, garlic, salt, tarragon, pepper and parsley greens combine in a separate bowl and mix.
3. Put the foil on a baking tray and put the halibut on it.
4. Coat the fish with the oil and spices and put slices of carrot and celery on top.
5. Wrap the fish in foil, avoiding tears so that the juice does not leak out during cooking.
6. Repeat the same manipulation with each piece of halibut separately.
7. Place wrapped envelopes on the baking tray and put into pre-heated to 200°C oven.

Cooking time is 12 minutes.

In a pan

Ingredients:

• fish fillet of halibut - 0,5 kg;
• eggs - 2 units;
• lemon juice - 10 ml;
• kefir - 4/5 cup;
• sunflower oil (deodorized) - 125 ml;
• flour - 100 gr;
• ground black pepper;
• salt;
• seasoning for fish dishes.

Method of preparation:

1. Fish meat is washed under running water, cut into small pieces, which should be salted, peppered and sprinkled with lemon juice. Then leave the fish to marinade for a quarter of an hour.
2. Combine flour, kefir and eggs in a separate bowl, making a batter. It can be peppered and salted. The consistency of the finished product should be slightly thicker than pancake batter.
3. Pour oil in a frying pan and heat it well, then take pieces of fish and, dipping each of them in the batter, fry.

The finished product is placed on paper towels to remove excess oil.

In the multicooker

Ingredients:

• halibut meat - 0,5 kg;
• salt - 1 tbsp;
• lemon - 1 pc;
• sprigs and leaves of parsley;
• sprigs of dill;
• water - 0,5 or 0,375 liters;
• Mediterranean herbs seasoning.

Method of preparation:

1. Cut washed fish into pieces.
2. Mix salt, seasoning and lemon juice (one citrus fruit) in a separate bowl. In this mixture put the fish for a quarter of an hour.
3. Pour the liquid (water) into the multicooker and set a container for steaming, where you carefully place the pieces of fish.
4. On top of the halibut put thin slices of lemon.
5. Set the program "Steam" and cook for 20 minutes.

On the grill

Ingredients:

• halibut - 500 gr;
• butter - 2 tablespoons;
• brown sugar - 2 tablespoons;
• lemon juice - 2 tablespoons;
• ground pepper - 0.5 tsp;
• soy sauce - 2 tbsp;
• Garlic - 2 cloves.

Method of preparation:

1. Chop the garlic and combine with all components except fish.
2. Next, stir the marinade and heat a little so that the sugar dissolves completely. Spread the marinade on each piece of halibut.
3. Preheat the grill at the beginning and oil the grate.
4. Place the halibut on the grill and grill for 5 minutes on each side.

On the grill

Ingredients:

• fish fillet of halibut - 2 pieces;
• butter;
• tomato - 1 pc;
• onion;
• salt;
• pepper;
• spicy herbs.

Method of preparation:

1. Wash and dry the halibut meat. Then grease both sides with butter and each of them with salt, pepper and spices.
2. Then lay the piece on foil, put onion and tomato rings on top and wrap the fish properly in foil to avoid the leakage of juice.
3. Roast on the grill for 20 minutes.

What can be cooked from halibut: recipes

Halibut can be both an independent dish, and served in combination with a side dish. The best way to go with it is potatoes, and in any variation, vegetables or vegetable stew, rice. Also with halibut you can prepare a lot of dishes, which with their taste will charm the most picky guests.

Cutlets

Ingredients:

• halibut - 1,2 kg;
• chicken egg - 3 pcs;
• fresh champignons - 7-8 pcs;
• onions - 2 pcs;
• pepper - 3 g;
• sea salt;
• marjoram - 2 g;
• sunflower deodorized oil;
• coriander - 2,5 g;
• bread crumbs - 100 gr;
• Dill - 65 gr.

Method of preparation:

1. Chop the onion with a knife and divide into two parts, one of which fry in sunflower deodorized oil.
2. Sprigs of dill finely chop and add to the onion (you can add coriander).
3. Fresh mushrooms cut into not very large pieces and add to the onion and greens, where to stew, pre-salt and peppered until the final evaporation of liquid.
4. Wash the halibut meat and mashed potato it with a food processor.
5. To the minced fish add salt, seasoning, egg and beat with hands methodically.
6. Divide the mass into balls. Put each piece on the palm of your hand and flatten.
7. Put the mushroom filling in the middle and form a cutlet.
8. In a separate container beat 2 eggs. Pour breadcrumbs in a dish.
9. Each cutlet first dip into the egg mixture, and then roll in breadcrumbs.
10. Next, fry the billet on a hot griddle for 7 minutes on each side.

Soup

Ingredients:

• halibut (fillet) - 0,5 kg;
• potatoes - 4 pcs;
• lemon
• carrot;
• onion:
• bayroot (leaf);
• sprigs of dill;
• salt;
• pea pepper;
• water - 2.5 liters;
• tomato paste - 1,5 tbsp.

Method of preparation:

1. Wash fish meat in running water and cut into large pieces.
2. Wash potatoes, peel and cut them into cubes.
3. Rinse, peel and dice carrots.
4. Lemon is divided into two parts: squeeze the juice from one and cut the other into thin slices. Dill finely chop.
5. Onion and carrot fry in a frying pan with butter and tomato paste.
6. Add salt, roasted vegetables and potatoes to the boiling water.
7. To the almost finished vegetables, add the halibut and cook over medium heat for 20 minutes, without opening the lid.
8. Turn off the heat and add the lemon, lemon juice and the rest of the spices and herbs to the pot.
9. Let stand for about 20 minutes, then remove the bay leaf from the soup.

Salad

Ingredients:

• 0.5 kg halibut;
• 4 tbsp. natural yogurt;
• 2 onions;
• ground pepper (white pepper is preferred);
• salt;
• 20 g tarragon;
• 1 tbsp. lime juice;
• sprigs of dill.

Method of preparation:

1. First, steam the fish meat and cut into small pieces.
2. Next, cut the onions in narrow rings and marinade them for 10 minutes in lime juice.
3. Chop the tarragon leaves and dill with a knife.
4. Add the halibut and onions, season with salt and pepper and dress with yoghurt.

Shish kebab

Ingredients:

• Halibut meat - 0,5 kg;
• Onions - 0.2 kg;
• cherry tomatoes;
• Fresh mushrooms - 0.2 kg;
• cumin and coriander - 5 grams each;
• sunflower oil - 30 ml;
• lemon juice - 50 ml;
• pepper;
• red bell bell pepper - 100 gr;
• parsley and dill greens;
• salt.

Method of preparation:

1. Combine the juice of a lemon with the seasonings, salt and prepare a marinade, in which to leave to marinate small pieces of halibut for 90 minutes.
2. Cut the onions into rings and dice the peeled bell peppers. The tomatoes are divided into 4 parts, and the mushrooms are simply washed.
3. Next, take skewers and put all components on them at your discretion.
4. Roast a dish of halibut over the coals.

Interesting facts

Many interesting things are known about the marine predator. For example:

1. The halibut's eyes are located one above the other in the right side of the torso, with one of them located on the rib.
2. Halibut are born as normal fry, but over time their eyes and mouth move to the right because they "lie" on their left side, which is the belly of the fish.
3. A female halibut can lay up to 3.5 million eggs at a time.
4. The largest individual was 340 kg.

Such an amazing and mysterious marine predator enjoys unprecedented popularity among gourmets who enjoy the great taste of northern fish. Its white, fatty meat can do wonders for the human body, saturating it with priceless vitamins and minerals. Therefore, halibut is simply a must in any person's diet to increase their health and prolong life.

Halibut photo