The second-largest member of this family is the black, or blue, halibut, which can weigh up to 45 kg. The smallest and most common fish of this family are the American and Asian halibut. Their weight ranges around three kilograms. There is also a halibut-like flounder. Halibut mainly inhabit the northern seas.
Fatty white halibut meat is highly prized in cooking. To cook halibut properly, it's best not to lose its juices. So if you cook at home, this fish can be baked in foil, stewed under a vegetable or mushroom topping, or fried in breadcrumbs or batter.
Halibut recipes
— halibut dishes are very popular with chefs; they usually turn out tender and are easy to serve in a winning presentation.
Halibut is one of the most delicious fish. It reaches retail chains both fresh and frozen. Sometimes halibut is prepared by hot smoking. Halibut also does well salted. This fish's liver oil is 200 times higher in vitamin A than cod liver oil. Of course, the fat content of this fish can vary, but usually 100 g of halibut fillet contains 1 g of fatty acids. These are omega-3 acids, which are good for the normal functioning of the cardiovascular system and even protect against the appearance of tumors. Halibut is the record holder for the content of these acids among all fish species.
Halibut is also a source of D vitamins, protein and potassium. Halibut meat is valued not only in cooking but is also used in dietary nutrition.
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Popular recipes
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