Parting

Halibut: energy value, benefits and harm to the body. Arrowtooth halibut Halibut beneficial properties for the body

The arrow-toothed Asian halibut is one of the representatives of the flounder family. This fish is found in the waters northern hemisphere. The fish is caught commercially, so halibut can be bought in fish stores.

This article gives Full description arrow-toothed halibut, an assessment of its behavior is given and how to catch it is told.

The fish grows in length up to 50-70 centimeters, while gaining weight from 1 to 3 kilograms. Therefore, it is considered one of the small representatives of the halibut. There are, but very rarely, individuals weighing up to 8 kilograms and up to 1 meter long.

Arrowtooth halibut can live about 30 years, which is not so short for such a fish. The body of halibut is elongated, covered with small but numerous scales. This fish is distinguished by the presence of arrow-shaped teeth. The part of the body where the eyes are located has a brownish-grayish tint.

The arrow-toothed halibut can be easily distinguished from its relatives by one feature: the upper eye is located so that it does not lie on the upper edge of the head.

Where does this fish live?

This type of fish is found in the Pacific Ocean and only in the northern hemisphere.

Its main habitats are:

East coast of the Japanese islands.
Japanese Sea.
Sea of Okhotsk.
Coast of Kamchatka.
Bering Sea.
Barencevo sea.

How does it reproduce

Only in the 7-9th year is halibut ready for reproduction. Spawning takes place exclusively at the depths of the Barents and Okhotsk seas; by this time the water should have a temperature of 2 to 10 degrees.

Each female is capable of laying from several hundred thousand to 3 million eggs. From the moment the eggs are laid until the fry appear, up to 2 weeks pass.

What does halibut eat?

Arrowtooth halibut is a predatory fish that feeds on living representatives underwater world. For example:

Small pollock.
Shrimp.
Squid.
Euphrausides.
Octopuses.

In turn, a variety of predators feed on arrowtooth halibut. The emerging halibut fry are the source of food for other fish species.

Behavior

Arrowtooth halibut is a fish that lives in small schools. At the same time, fish can be found at depths from 70 to 1.5 thousand meters. Selects places where the bottom is strewn with stones, sand or silt. This is what concerns large specimens. As for small specimens, they prefer much shallower depths.

This type of fish does not travel long distances. With the onset of cold weather, fish move to depths where temperature regime characterized by stability. With the arrival of spring and then summer, halibut rises from the depths and stays closer to the surface until it gets colder.

Fishing

This type of fish is of interest to fishermen because it is considered a valuable fish. To catch arrowtooth halibut, which can be found at considerable depths, fishermen use deep-sea gear. In addition, halibut, especially in Lately, interested fishing enthusiasts.

Halibut fishing

Amateur fishing for halibut is becoming increasingly popular, including in Russia. Fishing is carried out from a boat or from a ship, and the fishing gear is a spinning rod.

To make your fishing successful, you should use the following recommendations:

As a rule, halibut fishing is quite organized. To begin with, you should carefully and responsibly approach the issue of choosing a company that practices similar look recreation. It is better to use a well-known company or choose a company on the advice of those who have already gone to sea and caught halibut.
The most productive places are considered to be those areas with a sandy bottom.
Fishing in such conditions takes a lot of time, since you can wait for hours for a halibut bite.
Fishing in the open sea will require a reliable, long and, at the same time, lightweight fishing rod equipped with a multiplier reel.
Halibut fishing is most effective using methods such as jigging and trolling.
Halibut can bite completely unexpectedly, so you must always be prepared for a bite, otherwise you may drop your tackle.
Some fishermen cannot get halibut out of the water because there is no necessary experience. If such problems exist, then you can ask other fishermen for help. If this is not possible, then the caught fish can be towed to the shore.

Beneficial features

Halibut is different delicious meat, as well as the absence of bones. In addition, halibut meat contains useful substances such as vitamins and microelements. By eating halibut meat, you can replenish your body with useful substances, which will have a positive effect on the functioning of the entire body.

Availability of vitamins and microelements

A whole bunch of useful substances were found in halibut meat, such as:

Vitamin B12.
Vitamin D.
Vitamin E.
Vitamin A.
Sodium.
Potassium.
Calcium.
Magnesium.
Phosphorus.
Selenium.
Iron.

Energy value

100 grams of pure arrowtooth halibut meat contains:

20.8 grams of protein.
2.3 grams fat.
0.4 mg Omega-3 fatty acids.

100 grams of product contain a little more than 100 kcal.

How to cook arrowtooth halibut - delicious recipes

Halibut stewed with fennel

Ingredients of the dish:

4 halibut fillets, weighing 200 grams each.
Fennel – 2 tubers.
20 grams butter.
One tomato.
20 ml anise aperitif.
One orange.
One pomegranate.
150 grams of sour cream.
Lemon juice.
Ground black and white pepper.
Salt.

Cooking method

Peel and wash the fennel, then chop it together with the tomato.
Sprinkle the halibut fillet with salt and lemon juice, leaving for 10 minutes.
Fennel and tomato are stewed in a frying pan, after which fish fillets are sent here, topped with aperitif and orange juice.
Cover the pan with a lid and simmer the dish for 20 minutes over low heat.
Once cooked, the fish is seasoned with fennel and pomegranate seeds.
The finished dish is served with rice and green salad.
Incredibly tasty dish.

Halibut baked with oranges and potatoes

To prepare the dish you need to have:

600-800 grams of clean halibut meat.
1 teaspoon butter.
2 tbsp. spoons of vegetable oil.
Half a kilo of potatoes.
Mayonnaise.
Apples, lemons and oranges.
Salt and pepper to taste.

How the dish is prepared

The halibut fillet is salted, with the addition of spices and left for 10 minutes.
The baking dish is greased with oil.
Potatoes are cut into slices.
The juice is squeezed out of the orange, and the rest of the fruit is crushed. Before doing this, you need to remove the peel from them.
Potatoes with fruit are laid out on a baking dish, and fillet is placed on top.
The sauce is being prepared. To do this, mix mayonnaise and ketchup, add lemon and orange juice, as well as pepper and salt.
The fish is poured with sauce, after which the dish is placed in the oven and baked until cooked.
Once ready, the dish is served to the table.

Chinese Steamed Halibut

To prepare the dish, you need to stock up on:

Half a kilo of halibut fillet.
3 tbsp. spoons of sesame oil.
2 tbsp. spoons of soy sauce.
Ginger.
A few sprigs of cilantro.
Green onions.
Salt.

How to cook:

Green onions are chopped quite finely, just like ginger.
The fish fillet is salted and sprinkled with grated ginger, after which the fish is steamed until cooked.
After the fish meat is cooked, add sauce and sesame oil on top, as well as green onions and cilantro.
The finished dish can be served to the table.

Braised Halibut with Fennel and Whipped Cream

To cook fish using this technology you will need:

2 pieces of clean halibut meat.
Half a lemon.
One sprig of fennel.
One sweet pepper.
40 grams of butter.
1 teaspoon mustard seeds.
60 grams of dry sherry.
100 grams of whipped cream.
And also salt and pepper.

Technological stages of preparation:

Pieces of fish are treated with lemon juice, salted and peppered, with the addition of fennel, chopped sweet pepper, butter and sherry.
All this is prepared for 15 minutes, and then the prepared cream is poured into the dish.
Once ready, the dish is seasoned with sprigs of herbs.
The dish is served to the table in such an appetizing form.

Halibut baked Norwegian style

The following ingredients will be required:

1 kg fish fillet.
2 glasses of water.
4 cups of flour.
100 grams of butter.
One lemon.
2 chicken egg yolks.
Dessert wine – 2 glasses.
Half a glass of cream.
Salt and pepper.

Cooking sequence

The fish fillet is cooked until tender and removed from the broth.
Pieces of fish are chopped into small pieces and fried in flour until golden brown.
The fried fish meat is placed in a baking dish, with lemon juice, salt and pepper, and then placed in the oven.
The broth is mixed with wine, yolks and cream, and this whole mixture is poured onto the fish.
The fish is cooked for 20 minutes, after which the dish is served.

Arrowtooth halibut is valuable fish, which is also healthy, like most seafood. Thanks to the delicious and healthy meat, dishes made from this fish are highly valued by seafood lovers. You can not only buy fish in the store, but also take part in the process of catching it yourself. In this case, you need to be prepared for not very comfortable conditions, since halibut inhabit the waters northern latitudes, where it is quite cold, and in contact with water the feeling of cold intensifies significantly. In addition, you also need to have patience, since biting halibut is a very rare event.

What is halibut? We will tell you how to prepare this product and what it is in this article.

General Product Information

Do you know a fish called halibut? How to cook it at home?

Halibut or the so-called “sea tongue” is common name the flounder family. This fish lives mainly in the northern seas. As you know, it is of great commercial importance for almost everyone. northern countries, including for Russia.

Halibut is distinguished from most other fish by its elongated body. Just like the flounder, the skull of this animal is asymmetrical. However, this feature is less pronounced in him than in his brothers.

Fried halibut: how to cook at home?

There are many options for preparing this fish. The most popular is the one where halibut fillets are fried in breadcrumbs and served with some kind of side dish. But first things first.

How to make a delicious dinner with fish like halibut? How to cook it in a frying pan? For this we need the following components:

peeled frozen halibut - about 800 g;
refined vegetable oil - approximately 50 ml;
fresh lemon - ½ piece;
not very large egg - 1 pc.;
breadcrumbs - 50 g.

Northern fish processing

Before preparing halibut fillets, let them thaw at room temperature, then rinse thoroughly and dry with paper towels.

After this, you need to start marinating the fish. For this we decided to use only natural and simple ingredients. The halibut fillet is thoroughly rubbed with medium-sized sea salt and a mixture of any peppers. Then it is sprinkled with lemon juice, covered with a lid and left at room temperature for 30-50 minutes.

Preparing the batter for frying halibut

How to cook delicious halibut fillet? To do this, be sure to use breadcrumbs, which are placed on a flat plate. To ensure that such a product adheres well to marinated fish fillets, it is recommended to first dip the halibut in egg batter. For this egg Place in a deep bowl and beat well with a fork.

How to fry in a frying pan?

To fry such fish, you need to use a large frying pan. Sunflower oil is heated in it, and then all the pieces of the product are laid out one by one. The halibut is first dipped in egg batter and then rolled in breadcrumbs.

After frying the fish on both sides until reddened (for 17-18 minutes), place it on paper napkins and remove as much fat as possible.

We present it to the table

Now you know how to cook halibut fillet. After the fish in batter is fried, it is placed on a plate, and mashed potatoes are placed next to it. This dish should be eaten with a slice of bread and a salad of fresh vegetables.

Bake fish in the oven

If you don’t want to fry the halibut fillet in a frying pan, we suggest baking it in the oven along with vegetables and cheese. To implement this recipe we will need:

frozen halibut fillet - about 500 g;
refined vegetable oil - approximately 30 ml;
salt and a mixture of any peppers - use to taste;
potatoes - 4 pcs.;
large onions - 2 pcs.;
fresh tomatoes - 2 pcs.;
olive mayonnaise - 50 g;
grated hard cheese - 110 g.

Ingredient Processing

How to cook halibut fillet? To do this, the fish must be thawed, washed well, dried with paper towels, seasoned with table salt and left aside for a while. After this, you need to peel all the vegetables and start chopping them.

Potato tubers and fresh tomatoes are cut into circles, and onions into half rings. As for cheese, it is simply grated.

Form a dish and bake it in the oven

To form such a dish, you must use a deep form. She's getting lubricated sunflower oil, and then lay out the potato slices. They are seasoned with salt, after which they are covered in an even layer with onion rings and halibut fillets. Finally, place tomato slices on the fish and brush them with a small amount of mayonnaise. After this, the entire dish is sprinkled with finely grated cheese.

Having formed a multi-layer dinner, it is sent to a preheated oven and baked for a whole hour. When the vegetables and fish become soft and the cheese melts, covering the dish with an appetizing cap, it is removed from the oven and immediately presented to the dinner table.

Serving a dish for a family dinner

After baking the dish in the oven, the finished halibut fillet with vegetables is distributed onto plates without disturbing the integrity of the layers. Lunch is sprinkled fresh on top green onions and served to the table along with a piece of bread.

It should be noted that you can bake halibut fillet in the oven in other ways. For example, very often such fish is cooked in foil along with slices of fresh lemon, onions and carrots.

This type of fish is found in the Pacific Ocean and only in the northern hemisphere.

Its main habitats are:

East coast of the Japanese islands.
Japanese Sea.
Sea of Okhotsk.
Coast of Kamchatka.
Bering Sea.
Barencevo sea.

Description and biological classification

Halibut is a general name that refers to several types of fish:

TO halibut relate Atlantic And Pacific. White halibut is common in the northern parts of the Pacific and Atlantic oceans. Pacific halibut lives in the Bering and Okhotsk seas; off the coast North America– from Alaska to California. It is sometimes isolated as an independent species (N. stenolepis). Atlantic halibut is common off the coast of Europe - from the Bay of Biscay to Barents Sea, there is Iceland, off the coast of North America - from South-West Greenland with breaks off the coast of Labrador, to New York.

In Russian waters, white halibut is found in the Bering and Okhotsk Seas, along the coasts of Eastern and Western Kamchatka (from Cape Lopatka to Cape Khariuzova), off the northeastern coast of Sakhalin, off the Kuril Islands, in the Hokkaido region, and is also found in the northern parts of the Sea of Japan. In the Barents Sea it is caught mainly in the southwestern part, including on the Medvezhinskaya Bank.

Halibut is one of the largest flounder

In the Atlantic Ocean it reaches 470 cm in length and 337 kg in weight.
In the Pacific Ocean - up to 230 cm in length and 94 kg in weight. Lives 24–30 years. Males become sexually mature at the age of 7 to 17 years (mostly 10–14), females at 8–15 years. It reproduces in winter and spring.

TO arrow-toothed relate - Asiatic And American kinds. They have the most modest size among these fish - they rarely weigh more than 3 kilograms. American arrowtooth halibut lives off the western coast of North America - from Northwestern Alaska to Northern California, but is also found off the Asian coast of the Bering Sea. Reaches a length of 45–83.5 and a weight of 3 kg. They breed in late autumn - winter over great depths. The larvae are large, thin, and long. A notable feature of the larvae is the presence of spines above the eyes and on the gill cover, which are absent in the larvae of other halibut. Arrow-toothed halibuts do not form large aggregations; their catches usually do not exceed several dozen pieces.

Black halibut(or also black-barked) is the only representative of the genus. Can reach a weight of more than 40 kilograms.

All these fish have a similar body structure, but there are also differences that make it possible to distinguish individual species. The body has a diamond-shaped or closer to an oval shape (halibuts are more elongated compared to other flounders). The eyes of all species are located on the right side, and the features of their placement, as well as the shape of the lateral line, nostrils, color and size distinguish representatives different types. The body color is grayish to olive or black on the side turned upward, and whitish or light brown on the blind side. The habitat of the fish is the northern parts of the Atlantic and Pacific Ocean.

Halibut feeding habits and habits

All species, without exception, are dangerous predators with numerous sharp teeth and a big tenacious mouth. They are quite adventurous and can lead active search prey, but more often they hunt from ambush, skillfully camouflaging themselves in folds of the relief and bottom sediments.

The basis of halibut nutrition includes:

gastropods and cephalopods - squid, octopus, littorina, cuttlefish;
crustaceans - shrimp, crabs, hermit crabs, euphasids and other crustaceans;
fish - pollock, herring, cod, gobies, capelin, haddock, slingshot, etc.

The diet can vary significantly depending on the season and the size of the individual. Large halibut eat mainly fish. Representatives of the flounder family spend their entire lives on a soft bottom (silt, sand, pebbles), choosing for this great depths from 25 to 2000 meters. In summer, they move closer to the shore and to the shallows in search of growing juveniles of other species. At first glance, some slowness and awkwardness are noticeable in the habits of the halibut. The fish slowly crawls along the bottom and can lie motionless for hours, resting or looking for suitable prey.

It is the swift attack that brilliantly demonstrates the agility of the fish, while it can swim flat or on its side, make sharp turns and dive at tremendous speed.

Halibut Spawning

The spawning time of flounder fish is determined by specific species differences, the conditions of the reservoir and the heating of the water to a temperature of +2-7C. In Russian territorial waters this is the period from October to May. Regardless of where halibut lives, it goes to relatively shallow waters with depths of 50-100 meters to spawn. The process of spawning involves sexually mature individuals aged 7-8 years, which are distinguished by high fertility. One clutch can contain several million eggs with a diameter of 3-4 mm. After spawning, halibuts immediately switch to increased feeding, gradually migrating to greater depths.

The incubation period for the development of larvae can take from 2 to 6 weeks. At first they are in the water column, then they rise closer to the surface, where they are picked up by the current and carried to the shallow coastal waters. It is here that, having sunk to the bottom, they begin to actively feed on benthos and the smallest sea inhabitants.

The most interesting thing is that the fry has a classic symmetrical shape for fish, but soon one side begins to grow rapidly, leading to a flattening of the body and a displacement of the eyes and mouth to the right side.

Composition and beneficial properties of halibut

Halibut is a boneless fish. One hundred grams of its meat contains 79 grams. water, 17 gr. protein, 3 gr. fat and 1 gr. ash. But there are no carbohydrates in it at all. The meat of this fish is rich in omega-3 fatty acids, which play important role in the normalization of metabolic processes in the human body.

Halibut meat is rich in glutamine and aspartic amino acids, which are also important for human body acids such as arginine, lysine, valine, alanine and leucine. All of them help strengthen the body from the development of cancer.

Halibut meat contains vitamins A, B12, D, E and trace elements (calcium, potassium, phosphorus and magnesium). It is worth noting that halibut liver is rich in vitamin A, it contains 200 times more than cod liver.

Halibut meat is, first of all, an easily digestible protein. Connective tissue, which slows down the digestion of protein, is contained in halibut meat 5 times less than in beef. That is why after halibut you don’t feel any heaviness in your stomach. Fish protein is rich in amino acids that have great importance for the human body, and at the same time it is easily absorbed. A lack of one thing can trigger the development of anemia, atherosclerosis, and cause depression, neuroses and other health problems.

Calorie content of halibut meat

Taste qualities, chemical composition and even the calorie content of a fish depends on its habitat. The most energetically valuable are the “northern” types of halibut. The colder the waters in which it lives, the fattier the fish, and it is unsaturated fats that are the most useful component of all representatives of the flounder family.

The energy value of halibut can vary from 103 kcal to 142 kcal. For those who want to lose weight, this is too much and should be kept in mind when consuming it. If halibut is fried, its calorie content can quadruple as it absorbs the oil used for frying.

Fans of lean fish varieties will definitely like white halibut, which has the least fat content of its varieties. Its meat can be safely eaten during a diet.

The benefits and harms of halibut caviar

A valuable product is not only halibut meat, but also its caviar, which is sold separately.

It contains B vitamins, vitamins D and PP, it contains nicotinic and ascorbic acids, Omega-3.
Caviar is an excellent source of iron and potassium; it contains phosphorus and calcium, as well as selenium, iodine and sodium.
Eating caviar has a positive effect on the functioning of the heart and brain, protects against atherosclerosis and heart attacks, and improves blood quality. It is also useful for the immune system.

The composition of caviar is in many ways similar to the composition of halibut meat - therefore, products can be alternated with each other, creating variety.

Fish eggs are low-calorie - only 107 calories per 100 g of product. In this case, the main share again consists of proteins and fats - 20 g and 3 g. Halibut caviar quickly saturates, increases hemoglobin and has a beneficial effect on muscle growth.

Use in cooking

It is very easy to find uses for such tasty fish in cooking. In this area, halibut is highly valued for its juicy and tender meat, as well as 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;
stew.

Ice cream or fresh halibut can be used to make many different snack dishes. This product is also used to prepare soups and delicious fillings for pies.

Each country has a specific recipe for preparing halibut.

For example, in Mexico this fish is always supplemented with tequila and freshly squeezed lime juice.
In Holland, the delicacy is usually stewed in butter, and the finished dish in this country is usually decorated with fresh parsley.
In Japanese cuisine, halibut is included in sushi, rolls and sashimi. .
Scandinavian cooks use ginger root and pine needles as spices for halibut. In British cuisine, this delicious fish is served with a sauce made from shrimp and cheese.

Halibut baked in the oven is considered the most delicious. To prepare it this way, follow these guidelines. First of all, make a delicious marinade for the fish. To do this, in one common bowl, combine ingredients such as freshly squeezed lemon juice and olive oil(1 tbsp each). Add two chopped garlic cloves, a small spoon of dry thyme, as well as pepper and salt (to taste). Place the washed halibut fillet (250 g) into the prepared sauce and place in the refrigerator for fifteen minutes. Meanwhile, preheat the oven to two hundred degrees. When the fish is marinated, place it on a baking sheet, sprinkle generously with sesame seeds and place in the oven for twenty minutes to bake. Before serving, garnish the finished dish with lemon slices. Bon appetit!

Often, in the process of cutting halibut, you come across caviar, which is considered a real delicacy in many cuisines around the world.. Its natural color is beige, but many manufacturers color this product black when salting it using food coloring.

Halibut for weight loss

Omega-3 polyunsaturated fatty acids contained in halibut have also found use in the fight against excess weight, due to their ability to stimulate the elimination of fat. The principle of their action is similar to the action of a solvent; they remove hard fats from the body - the main components of excess weight.

If you include halibut in your diet, which includes “melting” polyunsaturated fats and eliminate the “wrong” ones, you can get rid of excess fat without practically changing your diet. It is enough to eat halibut meat and dishes prepared from it 3-4 times a week, while giving preference to the leanest type - white-skinned halibut.

Contraindications

Despite its rich composition, this 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 product is especially contraindicated for people suffering from hypertension and kidney diseases. It is also not recommended to consume this delicacy if you have an allergic reaction to seafood.

Contraindications include individual intolerance to the product. Salted and smoked, it is contraindicated for children. younger age and elderly people, as well as those who suffer from hypertension and other cardiovascular diseases, as well as kidney and liver diseases.

Medicinal uses of halibut

Due to the combination of vitamins, beneficial microelements and omega-3 acids in halibut meat, it is recommended to be consumed by people suffering from cardiovascular diseases, as well as to enhance resistance to free radicals and improve metabolism within cells, to combat inflammation and reduce the risk of blood clots and formation atherosclerotic plaques, to reduce the level of homocysteine in the blood and protect the body from the risk of developing cancer.

Regular consumption of halibut meat improves performance nervous system, improvements are noticeable in the treatment of Alzheimer's disease (as well as with preventive measures) in representatives of the older generation, brain cells are nourished and their death is prevented, degeneration slows down macular spot and the symptoms of keratoconjunctivitis sicca disappear.

Halibut dishes are recommended for people suffering from a lack of selenium and vitamin D in the body. Selenium has a positive effect on liver cells and helps remove toxins and waste.

Halibut liver contains a record amount of vitamin A, which is why it is used to make the drug “Vitamin A in Fat.”

Cosmetological use of halibut

For the first time in cosmetology, halibut fat was used in 1958 to create hand cream. While on a trip to the north with her archaeologist husband, pharmacist Ella Basche noticed that, despite the cold and constant contact with metal and water, the hands of northern fishermen look smooth and well-groomed. The reason for this turned out to be the fat of the halibut, which they lubricated their hands with. Thanks to the unique combination of fatty acids, vitamins A and D with calcium salts, fat accelerated wound healing and skin regeneration.

Creams and ointments made from halibut help reduce the activity of the immune system and prevent the development of skin allergies. They help preserve collagen, maintaining skin firmness and preventing the appearance of wrinkles. They are excellent preventative agents in the treatment of chronic inflammation (pimples and acne), and also help accelerate skin healing in chronic dermatitis.

How to choose the right halibut?

It is best to buy whole fish rather than fillets, since in this form the fish will lose less moisture during the defrosting process. The defrosting process should be carried out slowly, placing the fish in the refrigerator.

When choosing, there are several points to consider:

The presence of ice on the carcass indicates that the fish was repeatedly frozen and thawed (to increase weight);
Pressing your finger on the chilled fish should not leave any dents, otherwise it will stale fish, which has already begun to deteriorate;
Fish with mucus on the fins are old and should not be cooked;
The skin and eyes of chilled halibut should be moist and shiny.

When cutting halibut Special attention It should be given to the fins, which emit a rather pungent aroma.

Halibut fishing

Amateur fishing for halibut is becoming increasingly popular, including in Russia. Fishing is carried out from a boat or from a ship, and the fishing gear is a spinning rod.

To make your fishing successful, you should use the following recommendations:

As a rule, halibut fishing is quite organized. To begin with, you should carefully and responsibly approach the issue of choosing a company that practices this type of recreation. It is better to use a well-known company or choose a company on the advice of those who have already gone to sea and caught halibut.
The most productive places are considered to be those areas with a sandy bottom.
Fishing in such conditions takes a lot of time, since you can wait for hours for a halibut bite.
Fishing in the open sea will require a reliable, long and, at the same time, lightweight fishing rod equipped with a multiplier reel.
Halibut fishing is most effective using methods such as jigging and trolling.
Halibut can bite completely unexpectedly, so you must always be prepared for a bite, otherwise you may drop your tackle.
Some fishermen are unable to pull halibut out of the water because they lack the necessary experience. If such problems exist, then you can ask other fishermen for help. If this is not possible, then the caught fish can be towed to the shore.

Video

Sources

https://florofauna.ru/fish/paltus.php http://fishingday.org/paltus-strelozubyj/ https://intellifishing.ru/ryba/paltus-0 https://www.poedim.ru/content/ 522-halibut

Halibuts(otherwise known as sole) are three genera of fish from the flounder family. There are 5 separate types in total; they all live in the northern seas, including waters that territorially belong to Russia.

Description of halibuts

Halibuts, like all fish from the flounder family, have an asymmetry of the skull, but it is not as pronounced as in other species. The main differences are that they have a longer (relative to the width), slightly pointed body, close to an oval shape. The caudal fin is notched, the dorsal fin begins immediately above the eye located at the top. There is a spine in front of the fin at the anus, and on the lateral line there is a sharp bend above the pectoral fins.

Types of halibut

Halibuts known to experts are:

the genus of White-barked halibut: it includes the Atlantic halibut, reaching a length of 4.7 m and a weight of 337 kg (listed in the International Red Book), and White-barked halibut;
genus of Arrowtooth halibut: consists of Asian (usual fish weight 2...3 kg, grows up to 73 cm) and American (usual length 83.5...45 cm, weight no more than 3 kg) arrowtooth halibut;
genus of Black Halibuts: includes one species - Black Halibut or Blue Halibut; its length is possible 1.2 m, and its weight is 44.5 kg.

Halibut-shaped flounders also exist in nature.

Where is halibut found?

Halibuts live in Tikhoy, Atlantic Oceans, in their northern parts. Their specific types:

black and common - in the Okhotsk, Bering and Barents seas;
Asian arrowtooth - in the Okhotsk Sea, also in the Bering Sea, sometimes caught in the Sea of Japan;
American arrowtooth - in the seas located off North America (western shores from the northern point of California to Alaska), near the coast of Kamchatka from the east, in the waters washing the Asian shores of the Bering Sea.

Halibut fish lifestyle

All types of halibuts - predatory fish; their food consists of cod, gerbil, flounder, mackerel, herring, stingray, pollock, crustaceans, mollusks, etc. For life, the fish “prefers” water with a temperature of at least +3 °C. In boreal regions of the oceans it lives at depths of up to 200 meters; in colder regions it can be found at depths of 700 meters.

The main habitat of halibuts is bottom layers.

They live 30 years, becoming capable of producing offspring after 7...17 years of age. Halibut eggs spawn in cold (+2 °C...+10 °C) water, usually in winter and spring periods, at a depth of 300...1 thousand meters. The fertility of females is 2.5...0.3 million eggs. The fry hatch on the 17th day at +6 °C. Their development occurs with transformations inherent in all flounder fish.

Halibut fishing

Halibuts are a valuable breed of fish. Especially in Russia (Barents and Far Eastern seas), in Norway halibut is harvested industrially; At the same time, mainly bottom longlines are used to catch it.

Amateur fishing has also developed recently. Thanks to the companies that appeared in Norway and Russia, many Russians joined it. Fishing is carried out in the seas adjacent to the coast of Norway. It is carried out mainly from boats, by vertical manipulation of the bait at the bottom. For fishing, spinning rods of appropriate power are used.

From the advice that exists, for example, on the Internet, for those who want to fish for halibut, you can formulate several general ones that will give you an idea of catching this unusual and stubborn fish. They are as follows:

First, when you decide to go halibut fishing, you need to plan everything carefully. It is necessary, for example, on the Internet, to familiarize yourself with the behavior of fish, fishing techniques, and the equipment that is used. The success of the enterprise directly depends on the breadth of your knowledge.
Secondly, you need to be careful about finding a place suitable for catching halibut. And find exactly one where there is a high probability of catching a worthy specimen. At the same time, it is not necessary to focus on well-promoted databases, where, precisely because of their popularity, prices sometimes go through the roof. There are many other, less well-known bases in Norway where you can catch good fish without overpaying. Among these are located in the Myrfjord region (north of the country); They are more difficult to get to, but be sure to find your halibut there.
Thirdly, you need to catch halibut only in sea areas with a sandy bottom.
Fourthly, fishing tactics must be competent. Halibut fishing is generally calm and boring. It just requires patience and the ability to wait in the wings. And when it happens, you will feel it in the gear.
Fifth, when going out to sea, always check your halibut gear. You need to take a spinning rod that is not short for fishing, otherwise you will get continuous breaks. The rod should be light, otherwise after a few days of fishing you will not be able to lift your arms or move your neck. The cord must be strong, you need to take spare ones, otherwise you can quickly be left without fishing.
Sixth, the reel. This is definitely a multiplier, and a light weight one at that.
Seventhly, most effective way The best way to catch halibut is to jig, although trolling is also used. The best bait is Mieko Predator 28. Single hooks are better - less problems will be when unhooking the caught fish. Many people fish with live bait using a special gripping head. Naturally, the marked baits are not the only ones; you can use others.
Eighth, when fishing vertically, it is more rational: lower the bait to the bottom, make 2...3 lifts and lowers (within a meter); then you need to remove the bait and check its condition and the presence of algae on the hook.
Ninth, halibut always bite very unexpectedly - there is always a chance (from fright) of losing the spinning rod and all the gear. The hooking must be prompt; Next is fishing, which consists of dragging the fish and winding the line with a reel. And be patient - sometimes it takes more than one hour to catch a decent fish.
Tenth, there may be a problem when hauling the caught halibut on board. Count on the help of nearby fishermen. And if this doesn’t help, tow the prey to the base by water.
Eleventh, it is impossible to pull out halibut without a hook. It should always be at hand. And, most importantly, it must have a fastening rope, which should only be attached to parts of the boat (for example, to the railing).
Twelfth, treat fish with care. If you hurt her, always try to pull her out - otherwise she will die.
Thirteenth, if you are not stubborn, it is better not to go halibut fishing, but to look for something simpler.

Useful properties of halibut

The most valuable meat is white (American) halibut: it has a pleasant acidity and is considered the most delicious by gourmets. However, fishing for this type of fish is limited due to the threat of complete extinction (located in the International Red Book). The main fishery target today is blue-skinned halibut, taste qualities which are also high. You can also find arrow-toothed species on the market: and although the benefits of halibut of this species (the taste and value of the meat) are much lower, fish production is constantly increasing due to a sharp decrease in the number of white-skinned species.

Halibut is available for sale in frozen and fresh forms. Cooks and just housewives prepare the most unusual, varied dishes from halibut: cold and hot appetizers, baked, fried, boiled, stewed, salted, smoked different ways. In stores you can buy canned halibut or its caviar, which are good snacks and are used in preparing salads, sandwiches, etc.

Halibut meat is distinguished by its white color and fat content (up to 1 g of fat in every 100 g of fillet); thanks to the latter, fish dishes come out tender. Liver fat contains vitamin A, which is 200 (!) times more abundant than cod. The nutritional value of halibut in the presence of a record amount of omega-3 acids is useful for people suffering from tumors and cardiovascular disorders. Halibut meat also contains potassium, phosphorus, magnesium, selenium, proteins and vitamins D, B, E, glutamic and nicotinic acids. All together allows it to be used in dietary nutrition.

Calorie content of halibut is ~142 kcal. Meat contains:

80.34% water, 18.56% protein, 1.33% fat, 1.29% ash and virtually no carbohydrates;
vitamins (per 100 g): A (20 mcg), B1 (0.05 mg), B2 (0.03 mg), B3 (6.513 mg), B5 (0.343 mg), B6 (0.548 mg), B9 (12 µg), B12 (1.1 mg), E (0.61 mg), D (4.7 µg);
trace elements: selenium, iron, zinc, copper, manganese;
macroelements: magnesium, phosphorus, potassium, sodium, calcium.

Along with the benefits of halibut, there are also harms to eating it. This is mainly due to the high fat content of meat, which can provoke health problems in people with hepatitis and gastrointestinal tract diseases. Smoked and salted fish consumption should be limited to small children, hypertensive patients, heart patients and those with worsening kidney and liver diseases.

Halibut Recipes

Italian halibut soup

Ingredients

kilogram of halibut fillet, bell pepper, onion, 3 stalks of celery, 3 cloves of garlic, tomato juice (glass), apple juice (half a glass), tomatoes (0.8 kg, peeled, canned), salt (half tbsp. ), parsley (3 tbsp.), half. tsp dried basil, 8 parts tsp. black pepper and dried thyme.

Preparation

cut: halibut fillet into cubes; finely parsley, garlic, bell pepper, onion, celery; medium tomatoes;
stew (until softened) garlic, bell pepper, onion, celery; add tomatoes, seasoning, apple and tomato juice and simmer for another half hour;
add fish to the soup, cook for about half an hour;
salt, pepper and skim – the soup is ready;
baking time 18...15 minutes.

Steamed halibut

Ingredients

half a kilogram of halibut fillet, salt (tsp, coarse), 3 tbsp. l. green onions and sesame oil, tbsp. l. ginger, 2 tbsp. l. soy sauce, cilantro (a quarter cup of sprigs).

Preparation

chopped: finely chopped green onion; finely grate the ginger;
the fish is dried, rubbed with salt (both sides), placed in a (fireproof) bowl, sprinkled with ginger on top;
steam until done; drained excess water, sprinkle with green onions;
Heat sesame oil (medium heat) in a frying pan; pour hot over cooked fish.

Grilled halibut

Ingredients

half a kilogram of halibut fillet, 2 tbsp. l. butter, brown sugar and soy sauce, lemon juice (tbsp), 2 garlic cloves, pepper (quarter tsp).

Preparation

heat the grill (medium heat);
put butter, pepper, brown sugar, garlic into the pan, add soy sauce and also lemon juice; heat (medium heat), stir until the sugar is completely dissolved;
grease the grill grate (lightly) with butter;
the fish is coated with sauce and placed on the grill; fry each side (~5 minutes), constantly brushing with sauce; towards the end, pour the remaining sauce over the fillet.

Halibut with pine nuts and onions

Ingredients

halibut (2 pieces of fillet, 150 g each), 2 onions, salt, pine nuts (a third of a glass), ground pepper, tbsp. l. honey, dry marjoram (tsp), a quarter cup of vegetable oil.

Preparation

cut: onion into half rings; fry in vegetable oil in a frying pan; add marjoram, honey;
Place pieces of fillet on top of the onion, salt and pepper well; then fry both sides for 5 minutes;
at the end add nuts and continue for 3...2 minutes. fried.

Halibut in batter

Ingredients

600 g halibut fillet, salt, a glass of flour, pepper, beer (bottle), egg.

Preparation

the fillet is washed, dried, cut into small pieces, salted and peppered well;
mix flour, egg; pour in beer, stir until you get a liquid dough;
heat vegetable oil in a frying pan or saucepan;
dip the pieces of fish into the dough, carefully place them one at a time in the oil; fry until golden brown.

Smoked halibut with savoy cabbage and potatoes

Ingredients

smoked halibut (one-third of a kilogram), 2 tbsp. l. vegetable oil, salt, one potato, 4 green onions, pepper, Savoy cabbage (half a head), parsley (tbsp).

Preparation

chopped: finely parsley; potatoes in small cubes; onion rings; cabbage in thin strips; thinly sliced fish;
potatoes are fried (20...15 minutes) until Brown; salt and pepper a little;
add onion, cabbage and another 5...3 minutes. fry;
add smoked halibut and parsley; cook until the fish is completely heated through.

Halibut in a pan with shiitake mushrooms

Ingredients

halibut (150 g, 4 steaks) salt, shiitake mushrooms (0.25 kg), pepper, 2 garlic cloves, fresh dill (bunch), quarter cup flour, vegetable oil.

Preparation

halibut steaks are salted, lightly peppered, and lightly dredged in flour;
heat the frying pan, put the fish in it;
the stems of the mushrooms are cut off, the caps are cut into thin slices; then spread between the steaks;
fry the stacks for 3 minutes, turn over; Stir the mushrooms so that they fry evenly; add garlic and fry without a lid for 3 minutes;
at the end sprinkle with dill.

Norwegian baked halibut

Ingredients

a kilogram of halibut, pepper, water (2 cups), salt, a quarter cup of flour, 100 g butter, lemon juice (fresh, tbsp.), half a cup of cream, two glasses of fortified wine, 2 egg yolks.

Preparation

the fish is cut and filleted;
pour water over the bones and skin and cook until the water is reduced by half; strain the broth;
preheat (200 °C) oven;
Cut the halibut into small pieces and roll in flour; put in a large frying pan in oil (medium heat); after the golden crust appears, transfer to a baking dish; spread in one layer, sprinkle with lemon juice, salt, add pepper;
pour broth (one and a half glasses) into the frying pan from which the fish was taken, cook for 5 minutes, stirring; add wine, cook for another 5 minutes; add whipped yolks (into foam) with cream, mix;
The fish is poured over the resulting mixture and baked for up to half an hour.

Halibut fillet wrapped in phyllo dough

Ingredients

halibut (150 g, 2 fillets), salt, 4 sheets of phyllo dough, fresh dill (2 tsp), 3 tbsp. l. lemon juice, 30 g butter, pepper, cream (125 g, fat), 2 green onions.

Preparation

chopped: dill finely;
Preheat the oven (220°C), melt the butter in a bowl;
lightly grease the dough sheet with butter; put another sheet on top and also grease it with oil; do the same with the other two sheets of dough;
Each pair of prepared dough sheets is cut crosswise;
pepper the fish fillet and add a little salt; each piece is placed at the bottom edge of the cut sheets; sprinkle dill on top; The sides of the dough are folded onto the fillet - direction inward; then they roll it up like spring rolls;
The resulting blanks are placed in a baking tray, greased with butter on top;
bake for 15...12 minutes, until the dough is browned;
at the same time bring lemon juice to a boil (high heat), cook until almost completely evaporated; reduce the heat intensity (to medium), add cream and cook until thickened; add salt, pepper, and onion;
The fish is served with sauce poured on top.

Julienne with halibut and crabs

Ingredients

half a kilogram of halibut fillet, crab meat (a quarter kilogram), half a glass of white wine, white pepper (ground, 1/4 tbsp.), a quarter cup of onion, 4 tbsp. l. butter, champignons (half a cup), sweet pepper (quarter cup, red), flour half a cup, salt, concentrated milk (glass), cheese (quarter cup).

Preparation

cut: fillet into 8 parts; finely onion, champignons, sweet pepper; grate cheese; divide the crab meat into small pieces;
preheat the oven (180 °C), grease fireproof bowls (8 pcs.) with butter;
Place the fillet in a baking dish, pour wine over it, sprinkle with white pepper (1/8 tbsp.); bake for 20 minutes. in the oven, remove, leaving the oven on;
heat in a frying pan until melted 2 tbsp. l. (medium heat) butter; add mushrooms, sweet peppers, and onions and simmer until tender; remove, put everything in a bowl;
heat in a frying pan until melted 2 tbsp. l. (slow heat) butter; add flour, cook, stirring, 1 minute (the mass should eventually become homogeneous); add milk gradually (stirring) (increase the heat to medium), bring the mixture to a boil and thicken;
add mushroom mixture, salt, remaining white pepper; stirring, cook, remove and set aside;
Remove the fish from the wine with a slotted spoon, place one piece at a time in a bowl; sprinkle crabs evenly on top, then pour in 2 tbsp. l. sauce, cheese (tsp with top);
bake for 5 minutes. in the oven (the cheese should melt and brown).

Almond halibut drenched in cream sauce

Ingredients

kilogram of halibut, half a glass of wine (preferably white), pepper, thyme (a sprig or a pinch of dry), 2 tbsp. apple cider vinegar and the same amount of onion, 1 bay leaf, a quarter cup of cream, 3 tbsp. l. green onions, lemon juice (tsp), salt, butter (piece and tbsp), 2 and 4 tbsp. l., respectively, vegetable oil and breadcrumbs, egg, peeled almonds (75 g).

Preparation

cut: fillet (into 6 parts), dry, salt, sprinkle with pepper; finely chopped onions and green onions; melt butter (tbsp);
over medium heat, mix wine, bay leaf, thyme, onion, vinegar in a saucepan; cook until the liquid has partially evaporated; add cream and cook further (the volume of the sauce should be reduced by half);
add butter to the sauce in small pieces (150 g, each next cube after melting the previous one); the sauce is not allowed to boil;
strain the sauce (gauze, fine sieve) into a fireproof container; add salt, also lemon juice, green onion, pepper; keep the sauce warm;
Next, the recipe for halibut in the oven includes turning on the latter (grill mode) and heating;
Heat vegetable and butter (a piece) in a frying pan (medium heat); fry the fillet pieces (3...2 minutes per side), transfer to a baking sheet and cool (5 minutes);
in a bowl mix almonds, breadcrumbs, butter (pre-melted, tbsp);
the fillet is brushed with egg and topped with almond mixture;
the fish is baked (2...1 min.) in the oven, on top, under the grill; remove after the appearance of a golden crust;
Serve on a plate with sauce poured on top.

Halibut with cheese, topped with horseradish mustard sauce

Ingredients

halibut (4 fillets, 150 g each), parmesan cheese 2 tbsp. l., half a glass of breadcrumbs, tbsp. l. margarine, horseradish (tbsp), mustard (tbsp), a quarter cup of mayonnaise, lemon juice (tbsp).

Preparation

grate Parmesan cheese, horseradish; melt margarine;
preheat the oven (180 °C), grease the mold or baking sheet;
mix horseradish, mayonnaise, lemon juice, mustard in a bowl; add breadcrumbs (a quarter cup), Parmesan cheese (tbsp); stir;
place the fillet on a baking sheet, pour the sauce evenly;
In a bowl, mix margarine, bread crumbs (a quarter cup), Parmesan cheese (tbsp.);
pour the resulting mixture over the fillet (on top of the sauce layer).

Halibut salad

Ingredients

smoked halibut (0.4 kg), salt, lettuce (1 pc.), 3 garlic cloves, 3 green onions, frozen peas (3 tbsp.), red onion (quarter pc.), 2 tbsp. l. olive oil, lemon (half), mustard (tsp), pepper, crackers (pack).

Preparation

chop the garlic finely, fry it lightly in oil (olive); add peas, fry for further 3 minutes;
put lettuce leaves (chopped) in a bowl, chopped green and red onions on top; add peas;
Separately, pour olive oil into a bowl, squeeze lemon juice into it, add mustard, mix everything;
then add the resulting mixture to the salad, stir with a fork;
Hot smoked halibut fillet is cut into small pieces and placed on a salad; salt, add pepper;
sprinkle crackers on top, mix and serve.