Halibut is a name that combines five species of fish belonging to three families of flounder. They are widespread in the cold northern seas; all five species are found in the territorial waters of Russia. One of them, the Atlantic white-winged halibut, is listed in the International Red Book, so there are restrictions on its industrial production.
Halibut meat contains all B vitamins and polyunsaturated fatty acids.
The meat of fish from these families is considered a delicacy, and its price is relatively low. Many people love it not only for its wonderful taste, but also for its nutritional properties. The pulp of sea fish contains dozens of useful substances, and they are absorbed from it much better than from other products.
Halibuts are a source of protein and healthy fats
First of all, halibut fish are valued for their high protein content. They contain the necessary set of essential amino acids that a person should receive from food. 100 g of pulp contains about 13 g, so halibuts are especially useful for children and adolescents during the period of active growth, athletes, people weakened by long-term illnesses and operations, and anyone experiencing an increased need for proteins.
Halibuts contain a lot of fat; 100 g of fish contains about 16 g, which is quite a lot. But they are represented by unsaturated fatty acids, the benefits of which have been proven by numerous studies around the world. 100 g of halibut fish pulp contains about 200 kcal, that is, such a product still cannot be called dietary.
Omega-3 complex in halibut
Particular attention should be paid to polyunsaturated fatty acids, which are found in large quantities in halibut and are mainly represented by the omega-3 complex (linoleic, eicosapentaenoic and docosahexaenoic acids). They are not synthesized in the human body, but perform a number of important functions in it.
Unsaturated fatty acids are essential for the nervous system and brain; their consumption helps improve the conduction of nerve impulses. It has been proven that people whose diet contains enough omega-3 fatty acids are much less likely to suffer from diseases associated with age-related changes (senile dementia, Alzheimer's disease, etc.), and retain good memory for many years.
The omega-3 complex is useful for diseases of the cardiovascular system and for their prevention. Studies have shown that with sufficient intake of these substances in the body, fat metabolism is normalized, the risk of developing coronary heart disease, and strokes is reduced. Many scientists explain good health and longevity of the inhabitants of Japan and other Asian countries namely the presence in their diet of sea fish, which is rich in polyunsaturated fatty acids.
Omega-3s, which halibut are rich in, are also necessary for building cell membranes, providing immune protection, functioning of the endocrine system, and they help improve reproductive function in both sexes.
Vitamins and minerals
You can prepare a tasty and healthy dish from halibut fillet. Halibut meat contains a large amount of vitamins. It contains all the B vitamins; 100 g of this fish will satisfy one third of the body’s need for vitamin B12, so it is useful to eat it for anemia. There is especially a lot of vitamin D in halibut; with one serving of fish (200 g) we will get 4-5 times more of this substance than an adult needs per day. Without it, complete assimilation is impossible, so sea fish is especially needed by children during the period of active formation and growth of the skeleton, for recovery after and other injuries to bones and joints, and by elderly people who, over the years, musculoskeletal system becomes fragile.
Halibuts also boast a rich mineral composition.
The pulp of these fish contains sodium and calcium, which are necessary for muscle function, including the myocardium. They also contain phosphorus, which promotes the absorption of other macroelements. Several dozen microelements have been found in marine fish. Halibuts are rich in selenium, chromium, and other beneficial substances. Many of them have anti-cancer properties. Residents of Asian countries who consume large quantities of fish are less likely to suffer not only from heart and nervous system diseases, but also from cancer pathologies.
Harm to halibuts
It is not excluded that allergic reaction when eating this fish. If you have an individual intolerance to any seafood, halibut representatives should be tried with caution.
Halibut is a flounder-like sea fish of the northern seas. Like, they are bottom predators. This fish is important commercial value, since its meat is saturated with useful substances, in particular fats.
Halibuts live in the cold waters of the Atlantic and Pacific oceans, in the Barents, Bering, Okhotsk and Japanese seas. These fish spend most of their time at depth. They feed mainly on crustaceans, mollusks, mackerel, and gerbils. Halibuts live up to 30 years and begin to reproduce at 7-10 years of age.
Halibut fry appear as normal fish. In the process of their growth and development, the body of the fry changes in a special way: the fish “lies” on its left side, while its eyes and mouth shift to the right.
Halibut is sometimes mistakenly called sole. However, sole, or saltfish, has a fundamental difference from halibut and it lies in the fact that sole is its right-handed relative. Speaking in simple language, sole “lies” on the right side.
Halibut caviar consists of small beige eggs. Unscrupulous producers can repaint the caviar of this fish black and sell it under the guise of sturgeon caviar.
General information
Halibut has a flat body with a length to width ratio of 3:1. His eyes are located on the right side of his body, and the left side is his abdomen. The fish's mouth is large and located under the eyes. The color of the back ranges from olive to dark brown, the belly is silver.
There are three genera of halibut, which include five species of these fish:
- White halibut (Atlantic and Pacific species).
- Black (blue-barked) halibuts.
- Arrowtooth halibuts (Asian and American species).
The size and weight of these fish differs depending on their species. Small representatives of halibut, which are usually presented on fish counters, have a length of 30-50 cm and a weight of up to 3 kg.
The largest representative of these fish is the Atlantic halibut, which can reach 4.5-5 m in length and weigh up to 340 kg. But its fishing is prohibited, since it is listed in the European Red Book.
Black halibut is of medium size: it reaches a length of 1-1.2 m and a weight of 40-45 kg.
Arrowtooth halibuts have even more modest sizes:
- Asian – reaches a length of up to 70 cm and weighs up to 3 kg;
- American - has a length of 45-85 cm and a weight of 2.5-3 kg.
Spawning of fish depends on their habitat and usually occurs in winter or spring, when the water temperature does not exceed +10°C. Halibuts spawn at a depth of about 1 km. The female can lay up to 3 million eggs. The fry appear after 14-17 days at a water temperature no higher than +6°C.
Chemical composition
Halibut is a fish from northern waters, so its meat contains a lot of fat. The nutritional value of its meat depends on its habitat: the further north this fish lives, the more fat it contains.
| Name | Content per 100 g raw fish, grams |
|---|---|
| 11,3-18,9 | |
| 3,0-15,0 | |
| 0 | |
| 72,0-80,0 |
Halibut depends on its fat content and ranges from 102 to 190 kcal per 100 g. Halibut roe consists of 75% protein and 25% fat. The calorie content of caviar is 107 kcal per 100 g.
Most fats are polyunsaturated. These fatty acids are essential for humans because they are not synthesized in the body. It should be noted that during the procurement process and culinary processing This fish loses some of its fat. For example, when halibut is frozen, up to 50% is lost. healthy fats, and when salting - up to 30%.
Halibut meat contains almost everything necessary for a person vitamins and vitamin-like substances. Its fat contains many fat-soluble vitamins (A, D, E). The liver and caviar of this northern fish.
Considering that the daily requirement for vitamin D in an adult is 5-10 mcg, then in order to get the daily dose of this vitamin, you need to eat only 100 g of halibut.
Halibut habitat in salty oceanic and sea waters determines the mineral composition of its meat.
Beneficial features
Halibut contains few bones and a lot of fat. This determines the high taste of its meat. Rich chemical composition fish has a beneficial effect on the human body:
- increases the elasticity of vascular walls;
- has an anticholesterol effect;
- reduces the level of homocysteine in the blood, a product of protein metabolism that has a damaging effect on the walls of blood vessels;
- lowers blood pressure;
- reduces blood viscosity, thereby preventing the formation of pathological blood clots in blood vessels;
- improves the conductivity of nerve impulses;
- improves microcirculation, including in the brain;
- stimulates the breakdown of saturated (“bad”) fats;
- suppresses the release of stress hormones;
- increases the synthesis of serotonin – the “hormone of joy”;
- promotes the synthesis of anti-inflammatory substances in the human body - prostaglandins;
- normalizes fat metabolism in the body;
- improves the deposition of calcium salts in bones and tooth enamel;
- has pronounced properties;
- has an antitumor effect;
- increases the body's defenses;
- stimulates hematopoiesis;
- improves vision;
- slows down dystrophic changes in the eye;
- helps restore the menstrual cycle in women;
- improves the quality characteristics of sperm in men;
- has a hepatoprotective effect;
- promotes detoxification of the body;
- slows down the aging process;
- normalizes the functioning of the thyroid gland.
Such a large number of positive effects on the functions of the organs of the human body allows doctors to recommend including dishes from this fish in the diet for:
- arrhythmias;
- atherosclerosis;
- arterial hypertension;
- thrombophilia (tendency to pathological thrombosis);
- varicose veins;
- thrombophlebitis;
- anemia;
- inflammatory diseases during the period of peak and recovery;
- Alzheimer's disease;
- rheumatoid arthritis;
- eye diseases;
- hypothyroidism;
- rickets;
- osteoporosis;
- liver cirrhosis;
- menstrual irregularities;
- male infertility;
- oncological pathologies;
- depression;
- frequent stress;
- deficiency of vitamins and minerals.
When eating halibut, you should definitely take into account the method of preparing dishes from it.
Many types of cooking, such as smoking or frying, significantly reduce the amount of nutrients in fish, while increasing its calorie content. Under such conditions, the meaning of introducing halibut dishes into the menu for medicinal purposes is lost.
Possible harm
Despite a lot of useful properties, halibut still has a number of contraindications for its consumption:
- children under 7 years old;
- pregnancy;
- lactation;
- obesity;
- allergic reactions to sea fish or seafood;
- individual intolerance;
- increased thyroid function (iodine increases the synthesis of thyroid hormones);
- calculi (stones) in the bile ducts and/or kidneys;
- hypercalcemia (increased calcium levels in the blood).
Halibut is a fish whose meat has an average mercury content. This means that eating this fish should be treated with great caution. According to the recommendations of the Canadian Ministry of Health, halibut can be eaten no more than 4 times a month, and the portion should not exceed 170 g.
External use
The oil of this fish was first used as an external skin softener in the late 60s of the last century by pharmacist Ella Basche. It was from the fat of halibut that the woman created an ointment for her husband, who worked in harsh conditions. northern climate. The result of the experiment was amazing: after applying the ointment, the skin became soft, elastic and smooth.
After this, the beneficial properties of halibut did not go unnoticed by cosmetic and pharmaceutical companies. The oil of this fish began to be used in many products for the prevention of age-related skin changes and the treatment of various dermatological diseases.
The vitamins and omega-3 fatty acids of halibut oil have many beneficial effects on the skin:
- promote healing of abrasions, cuts, burns;
- stimulate the production of collagen and elastin in the skin;
- soften the skin;
- relieve local irritation on the skin;
- reduce inflammation.
Creams and ointments have been created based on the fat of this fish, which are intended for external use for:
- tendency to form pimples and acne;
- acne;
- skin allergies;
- chronic dermatitis;
- microtraumas and superficial burns on the skin;
- dry skin;
- decreased skin turgor (flabbiness);
- wrinkles.
With the prophylactic use of creams based on the fat of this northern fish, the skin remains elastic and smooth for a long time, and its aging is stopped.
How to select and store
It is better to buy chilled halibut whole. This will enable the buyer to determine the type of fish and its freshness. Considering the habitat of the fish, it is extremely rare to buy a fresh specimen. More often it reaches the consumer frozen. Unscrupulous sellers often try to replace expensive halibut fillets with cheaper freshwater ones, the meat of which is less valuable and healthy. Therefore, when choosing high-quality frozen halibut fillets, you need to give preference to reputable retail chains.
To buy a delicious healthy product, the buyer needs to be able to recognize it:
- Halibut fillets should be white. A pink tint to the fish meat indicates a substitution.
- The thickness of the fillet cannot be more than 1.5 cm, because it is a flounder-shaped fish.
- There should be no fatty layers on the sides of the fillet. The fat is evenly distributed throughout the fillet of this fish.
- The price of halibut fillet is 3-4 times higher than the price of pangasius fillet. Therefore, before purchasing it, you should inquire about the prices of pangasius fillets.
There is no need to buy frozen fillets if they are covered with a thick layer of ice glaze:
- it is impossible to see the color of the fillet underneath;
- there is a high probability that the fish has been defrosted and frozen several times;
- After defrosting, the fish will lose a lot of weight.
Be sure to read the label. The manufacturer's label must be translated into Russian. It may be on a shared box of frozen fillets. The seller does not have the right to throw away the original manufacturer's label, which states:
- name of the frozen product;
- percentage of glaze content in the product (the buyer must pay only the weight of the fish itself, and not the glaze);
- manufacturer and his contacts;
- supplier and his contacts;
- freezing method;
- production time and storage conditions;
- certification information.
The shelf life of frozen halibut fillets is 8 months at -18°C.
Defrost (defrost) frozen fillets slowly. This is best done in the refrigerator. After defrosting, fish cannot be stored, so it is necessary to prepare dishes from it immediately after defrosting. Repeated freezing is unacceptable!
How to cook
Halibut is prepared in different ways. It is salted, smoked, canned, baked, fried, stewed, boiled, and grilled. Halibut roe is salted and used as a separate appetizer.
When preparing halibut dishes, you need to remember that it is fatty fish. The meat of this fish tends to absorb the fats with which it is cooked, so its calorie content can increase significantly when frying.
Halibut is self-sufficient on its own, so it does not require special spices, marinades or sauces. It goes best with:
- herbs (rosemary, sage, thyme, basil);
- white or pink pepper;
- or white wine;
- soy sauce;
- nutmeg;
- herbs (parsley, dill);
- vegetables.
From the fillet of this fish you can cook tasty dish restaurant level - halibut in white wine. To prepare it you need to take: 0.5 kg fillet, 2 small ones, 1 zucchini, soy sauce, juice of 1/4 lemon, a sprig of rosemary, nutmeg, and pepper to taste. Wash the fillet, dry it, rub it with a mixture of salt, pepper and ground nutmeg, place on foil, place a sprig of rosemary on top of the fillet and bake at 170°C for half an hour. At this time, cut the vegetables into strips, sauté separately in vegetable oil, drain in a colander, and then paper towel to remove excess fat. Place the vegetables on the edge of the dish, sprinkle with a mixture of aromatic olive oil and soy sauce. Place the baked fish in the center of the dish. If the fish is very oily, you can serve the dish with lemon slices.
Conclusion
Halibut is a useful commercial fish. The composition of the meat allows this fish to be included in the diet for many diseases. Omega-3 fatty acids contained in halibut have a beneficial effect on the cardiovascular system, metabolism, and reproductive system of women and men. A high iodine content is indispensable for insufficient thyroid function.
Halibut oil has found its use in cosmetic and dermatological products for age-related changes skin, allergies, inflammation, wounds and burns on the skin.
However, for all its usefulness, this fish should be consumed in moderation, since it is a fish with an average mercury content. For the same reason, children under 7 years of age, pregnant women and nursing mothers should avoid using it.
When preparing dishes from this inhabitant of the northern seas, you need to remember that some methods of processing fish lead to significant destruction of the beneficial substances in it.
Food should be tasty, but also healthy. Regarding halibut, the phrase: “Everything in moderation is good!”
Halibut – sea bottom fish, belonging to the Kambalov family. She, unlike other members of the family, has a thin, elongated body.
The eyes of the halibut are shifted to the right side and are located close to each other, thanks to which it can bury itself in the sand. The lower part of the fish is light, and the upper part is dark.
Halibut is characterized by sexual dimorphism: females are much larger than males. The weight and size of fish vary greatly depending on the species.
Fish feel great at water temperatures of 3-8C. They live at depths from 200 meters to a kilometer.
Halibut is often called in maritime language or European soles.
History and geography of the product
Halibut is an important commercial fishery and a valuable product.In Great Britain, halibut dishes have long occupied a place of honor in the church holidays. They also ate fish during Lent. That's why the British call it the holy flat fish.
The halibut fishery began in the 16th-17th centuries by Russian Pomors. It continues in our time.
But due to uncontrolled fishing in Lately The sea tongue is endangered and is listed in the Red Book. Therefore, artificial cultivation of fish has become widespread.
The Frenchman Paul Louis Marie Fabre-Domergue was the first to start breeding halibuts in the first half of the last century. But during the First World War the farm was destroyed. At the end of the last century, fish began to be grown in Great Britain, Denmark, Norway and the United States of America.
IN natural conditions soles live in the northern hemisphere. They can be found in the Barents, Bering, Okhotsk and Japan seas, in the Atlantic and Pacific oceans.
Types and varieties
There are 4 types of halibut found in nature: common, or blond, black, or, blue-barked, Asian arrow-toothed And American arrowtooth.The white halibut is the largest member of the family. Its weight is 100-350 kilograms with a length of 4-5 meters. There are 2 known subspecies of halibut: Atlantic and Pacific.
Arrowtooth halibuts are the smallest. Their length is 0.5-0.8 meters, and their weight is 2-3 kilograms.
Black halibut weighs 40-50 kilograms and is 1-1.5 meters long.
Two cultivated species have been developed: the Senegalese sole and the European sole.
Halibut arrives on store shelves fresh, frozen, salted and smoked. It can be sold whole or as fillets. The most commonly found fish on sale is blue-skinned halibut.
You can also purchase caviar and canned halibut: at own juice or in oil.
Beneficial features
Halibut contains vitamins ( retinol, thiamine, riboflavin, niacin, pyridoxine, tocopherol, calciferol, cyanocobalamin, folic and pantothenic acids), proteins, amino acids ( glutamic, aspartic, alanine, arginine, valine, lysine, leucine), fats, Omega-3 fatty acids. Fish contains a variety of minerals ( magnesium, potassium, sodium, calcium, zinc, copper, iron, phosphorus, selenium, manganese). There are no carbohydrates.Halibut meat is rich in fats (5%)
. Fish liver oil contains 200 times more vitamin A than cod oil.
The sole holds the record for fatty acid content. Thanks to them high concentration Fish meat slows down the aging process, rejuvenates the body, helps preserve vision for older people, and significantly reduces the risk of developing Alzheimer's disease and cancer.
Halibut meat:
- normalizes metabolism;
- cleanses the body of toxins and waste;
- prevents the formation of blood clots;
- reduces the concentration of homocysteine in the blood;
- relieves arrhythmia;
- treats anemia;
- inhibits inflammatory processes;
- improves brain function.
Halibut caviar is similar in properties to black caviar. It contains the same beneficial substances as fish meat. Halibut caviar should be included in the diet of people who have had serious illnesses experiencing physical and mental stress.
Taste qualities
Halibut meat combines density and tenderness and contains almost no bones. It is white and has a sweet taste, unlike the meat of other fish. Thanks to your unique properties sole meat is a gourmet product.The most delicious meat is considered to be white halibut, which is sour and contains less fat compared to other types.
Use in cooking
Halibut meat consists of veins that fit tightly together. Therefore, you can cook fish without skin. The bones are clearly visible and easy to remove.Halibut is boiled and fried ( deep-fried, battered, breaded, on the grill), stew (with vegetables, mushrooms, cream), baked, salted, pickled, smoked cold and hot.
The fish will be especially juicy if you bake it in foil or stew it with vegetables. Sole marinated in grapefruit juice will acquire a unique taste.
To those who suffer overweight It's better to skip the fried halibut. Fish meat is low in calories, but has the ability to absorb oil. Therefore, when frying, its calorie content increases 4 times.
Hot and cold snacks are prepared from sole, and its meat is used as a filling for pies.
Halibut soups are especially tasty and rich due to the fact that when cooked, a gelatinous substance is released from the bones of the fish.
Canned fish is used to make salads and sandwiches, and add them to soups.
Halibut goes well with fresh and stewed vegetables, mushrooms, shrimp, lobster, scallops, boiled rice, onions, lemon, avocado, leafy greens, and sauces.
Residents of Holland pour stewed halibut with butter and sprinkle with parsley. Residents of Scandinavia steam fish by adding lemon, ginger and pine needles. Mexicans cook halibut with tequila, mango and lime juice, while the Japanese prefer to eat the fish raw in sashimi and sushi. In Denmark they serve halibut with horseradish sauce, and in the UK - with blue cheese and shrimp sauce.
Halibut caviar is also used in cooking. It is almost as good as red and black caviar in taste, but much cheaper.
The waters of seas, oceans, rivers, lakes and other bodies of water are the habitat of many marine inhabitants. One of the brightest representatives of the seas and oceans is halibut. Biologists distinguish several species of this fish, which differ from each other not only in habitat, but also in external features. Like all seafood, fish of the Flounder family contains a large amount of vitamins and microelements that have a positive effect on the body and can prevent the development of many dangerous diseases.
Nutritionists recommend introducing fish dishes into the diet of all family members. In culinary collections you can find recipes for delicious and unusual dishes that are sure to pleasantly surprise original taste, and professional chefs will give the necessary advice on the correct selection and processing of the product.
Description
Halibut (sea tongue) is predatory fish from the Kambalov family, which lives at the bottom of reservoirs. In summer, fish rise into the middle water column, and during the spawning period they move closer to the coastal spit, where the water depth is shallow. At favorable conditions environment And good nutrition The length of halibut can exceed two meters, and its body weight reaches 110 kg. American arrowtooth halibut can descend to a depth of more than 1 km. Maximum age of individuals in favorable climatic conditions can reach 30 years, and in some cases – 50 years.
Distinctive feature of this representative of the Kambalov family - long body shape and location with right side heads of both eyes. Color skin dark. All types of halibut have their own distinctive features and individual external characteristics, which allow you to accurately determine the name of the species. Food for fish are mollusks, capelin, pollock, cod, herring, gobies and various types of cephalopods. Young fish feed on crustaceans and small shrimp. The diet of halibut depends on the time of year, the age of the fish and its habitat.
The method of reproduction of all types of halibut is spawning. Puberty Males mature at eight years of age and females at ten years of age. Spawning begins in the first month of winter and ends in May. The most favorable water temperature for spawning is +7 degrees Celsius. To lay their offspring, fish choose deep holes and small depressions. Maximum amount One female has three million eggs. The size of one egg does not exceed 0.4 cm.
Biologists note the fact that small fish have symmetrical shapes and look like ordinary fry, but in the process of growth there is rapid increase one side and acquiring a flat shape. The oral cavity and eyes shift to the right side of the body. The main threat to the life of this type of fish comes from seals and sea lions. Other sea inhabitants do not pose a threat to live halibut. International conservation organizations list halibut as endangered depths of the sea. Industrial fishing of halibut in Russian waters is strictly prohibited. To conduct underwater diving, travel companies must have licenses and permits.
Kinds
Biologists distinguish several varieties of halibut.
- Arrow-toothed species They live in the waters of Asia and have a body length of no more than 75 cm and a weight of no more than 3 kg. The body weight of some individuals can reach 10 kg. On the eye side, ctenoid scales can be seen, and on the blind side there is a cylindrical cover. In the oral cavity, above and below there are two rows of teeth in the form of arrows. There are two pairs of nostrils on both sides of the head. The anterior nostril has an unusual valve, and the upper eye is located in the middle of the head. This type leads a gregarious lifestyle and lives on muddy, sandy or rocky bottoms. IN summer period flocks move to the upper water column, and in winter they sink to the very bottom.
- Length Atlantic halibut can reach 500 cm, and body weight exceeds 300 kg. A distinctive feature is a flat diamond-shaped body, covered with round scales, along the edges of which there are smaller scales. The fin on the eye side is much larger than the fin on the blind side. The large and wide mouth contains sharp and large teeth. There is a small depression on the caudal fin. The color range of the eyes ranges from brown to black. Shapeless light spots can be seen on the skin of young fish. The color of the blind side is white.
Arrowtooth
Atlantic
- White-barked species can be found in the waters Pacific Ocean. The weight of a large individual can reach 370 kg. The body shape is very elongated. The jaw consists of two upper rows of teeth and one bottom row. The color of the eye part of the head can be either gray or brown with a slight greenish sheen. The skin is presented in the form of cycloid scales. In area pectoral fin you can see the deep bend. The high popularity of white halibut led to massive fishing, a significant decrease in its population and inclusion in the Red Book.
- American halibut has a body length of up to 60 cm, and weight does not exceed 3.5 kg. The structure of the skin is similar Asian look, but the lateral line has a smooth and continuous appearance. The jaw consists of two rows of teeth, located both below and above.
- Sakhalin and Far Eastern halibut– these are species of fish that are protected and are not used for industrial fishing and end up in nets by accident.
Benefits and harms
Halibut meat represents a high nutritional value and enriches the body big amount vitamins and minerals. The vitamin composition of this product is represented by the following elements:
- amino acids;
- fatty acid;
- phosphorus;
- magnesium;
- selenium;
- sodium;
- potassium;
- a nicotinic acid;
- glutamic acid;
- aspartic acid;
- leucine;
- valine;
- alanine;
- lysine;
- arginine;
- vitamins of group A, D, B, E.
Regular consumption of seafood, which contains a large amount of vitamins and microelements, has a positive effect on the human body, namely:
- rapid increase in muscle mass;
- strengthening immunity;
- increase in life expectancy;
- restoration of the body after physical and emotional stress;
- removal of excess fluid from the body;
- prevention of the development of childhood rickets and osteoporosis;
- rapid regeneration of the skin;
- improvement of visual acuity;
- prevention of early aging of the body;
- increasing testosterone levels;
- improving the functioning of the circulatory system;
- activation of the brain, memory and attention;
- prevention of early development of senile dementia and Alzheimer's disease;
- normalization of blood pressure;
- removing excess cholesterol from the body;
- prevention of the development of cardiovascular diseases;
- normalization of hormonal balance in people of different ages;
- removing harmful and toxic substances, which have a negative impact on the functioning of all internal organs;
- restoration of the body during menopause;
- normalization of heat mass;
- restoration of reproductive functions;
- normalization of the central nervous system;
- strengthening the bone skeleton;
- restoration of the body after long-term use of medications and viral diseases.
Like any other product, halibut has contraindications such as:
- liver and kidney diseases;
- inflammation of the digestive system;
- allergic rash;
- hepatitis;
- high blood pressure;
- excess body weight;
- individual intolerance.
Calorie content
There are 200 calories in 100 grams of product. The amount of protein is 13 grams, fat – 16 grams and carbohydrates – 0. The volume of organic water reaches 70 grams, and ash – 1 gram. The least amount of calories is found in the meat of the Pacific species. People who are watching their weight or on various diets should avoid fried fish, the calorie content of which can reach 800 calories. The daily serving amount for an adult is 250 grams.
Habitats
The habitat of representatives of this species of fish is northern seas, which wash the eastern and northern shores of Russia. IN northern latitudes Atlantic and Northern Oceans, near the coasts of Iceland and Greenland you can see white halibut, as well as in the waters of the Barents Sea. Pacific fish are found in the waters of the Pacific Ocean, as well as in the Bering, Japan and Okhotsk seas, near Alaska and California. American halibut is found in southern waters Alaska, as well as in the Chukchi, Bering and Okhotsk seas.
How is it different from flounder?
Halibut belongs to the Kambalov family, all representatives of which have common external similarities. Both fish are valuable food product and are widely used in cooking in many countries around the world. Biologists also note a number of differences that you need to know when choosing seafood. A competent comparison is the key to choosing the right product. Peculiarities physical structure The halibut body is as follows:
- very long body;
- subtle asymmetry;
- location of the left eye on the rib of the head.
Description of flounder is characterized by the following features:
- location of the eyes on one side;
- a long tail;
- the presence of a large number of rays;
- contains a large amount of animal protein and low level fat particles.
The difference between these fish is the level of fat in the meat. Professional chefs they prefer halibut meat, which is more juicy, tasty and fatty. Nutritionists advise paying attention to flounder, which has only 100 calories.
Halibut is a versatile fish that is widely used in cooking. This product is classified as a delicacy and has a dense, juicy and tender meat structure, which has a sweetish taste and white color. Fish can not only be fried, boiled and stewed, but also pickled, smoked, salted and made into delicious fillings for pies. To prepare delicious and healthy dishes it is necessary not only to find delicious recipe, but also choose the right seafood.
Signs of a quality carcass are as follows:
- shiny skin;
- transparent membrane of the eyes;
- lack of mucus on the skin and fins;
- rapid restoration of the body surface after mechanical pressure;
- the absence of a large amount of ice and frost in the frozen product.
When purchasing, professional chefs recommend giving preference to whole fish or large chopped pieces. The fresh product has the best taste, and fresh-frozen is in second place in the sales ranking of this group of products. Dishes prepared from frozen fillets have poor taste and low nutrient levels.
Frozen fish may contain more than 50 percent ice, which will turn into waste water when it thaws. It is strictly forbidden to use it to remove ice. hot water or microwave. The best option for defrosting – the top shelf of the refrigerator. Experienced housewives use frozen pieces for stewing, which are placed in boiling liquid.
The fins of fresh fish have a specific and pungent odor, which should not frighten young housewives. Experienced housewives advise you not to fry juicy and delicious fish, but bake or stew. To obtain a juicy fried dish, experts recommend breading the meat in flour or breadcrumbs, and you can also use batter. To quickly prepare a juicy baked dish, simply process the fish, rub it with salt and spices, and bake in aluminum foil for 25 minutes. On the menu of many elite restaurants you can see halibut fish soup, which is popular high level popularity among clients of establishments. When forming various baked goods with fish filling, it is necessary to close all edges well to prevent tasty liquid from flowing in and compromising the integrity of the flour product. Among seafood lovers, salted, dried and smoked fish are in particular demand.
Decoration for anyone festive table Baked halibut with vegetables is a must. Each housewife can independently create a vegetable set, depending on the taste preferences of the family and the purpose of the dish. The prepared fish must be cut into small pieces, rubbed with salt, pepper and greased with any vegetable oil. Selected vegetables can be placed on a sheet along with the fish or stewed separately. The preparation period is no more than 30 minutes.
Original and unusual taste has halibut braised in white wine. This dish is included in the menu of all restaurants and is in demand and popular. Professional chefs recommend using creamy sauce for baking and share the method of preparing it, which consists of the following steps:
- combination of mayonnaise and yolks;
- pour into the pan and add required amount butter;
- add salt and whipped cream.
A delicious outdoor snack is sure to be fish wrapped in bacon and fried over an open fire, and halibut baked over hot coals, topped with lemon juice and sprinkled with a lot of greens, can become a full-fledged replacement for traditional kebab. IN different countries worlds exist National dishes, which correspond to the taste preferences of the inhabitants of a given country, but all dishes have a spicy and original taste.
01.03.17
IN Soviet times halibut fish was a delicacy that was not so easy to find. Today it is available in most stores, which has made it a popular component of our tables.
Except taste qualities it also has numerous beneficial properties for the body.
In this article we will talk about the benefits and harms of halibut for human health, the calorie content and composition of the fish, its caviar and fillet, beneficial properties for the body of men, women and children, as well as contraindications.
How to choose a good product and check the quality, store it correctly
Buy halibut mono in the store in fresh or fresh frozen form, in plastic packaging or as fillet. To choose a good, high-quality product, pay attention to the following nuances:
- for whole fish it is important that it is covered with ice;
- the fillet should be on top of the ice;
- You can assess the freshness of the product by paying attention to the elasticity of the flesh;
- Halibut's eyes should be clear. Moist scales and clean red gills are also important;
- smell the fish. If it's fresh it will smell sea water. If there is an ammonia smell, it is not recommended to make a purchase, as the product is probably spoiled.
It is also important to be careful when choosing caviar.. Regardless of the type of halibut, its color should not be black, but beige.
Detect fake caviar based on the muddy taste and characteristic aroma. It is also important to know that halibut eggs will be larger than their counterparts.
The marine smell, large size and beige tint are signs by which you can recognize a high-quality and natural product.
Important proper storage fish. It should be stored at low temperatures and not for too long. After buying halibut, remove it from the packaging and rinse under running water, dry with paper towels.
Place the fish in a shallow pan, cover crushed ice, wrap with cling film. You can store it this way in the refrigerator for up to two days. If the ice has melted, replace it with something else.
Composition, calorie content, nutritional and energy value
Vitamin A helps improve vision, cleanses the body of toxins, vitamin E is an excellent antioxidant, and in combination with a number of microelements is responsible for the health and strength of bone tissue - this is why halibut caviar is useful.
Why is it useful?
For adult men and women
The beneficial substances contained in fish have a beneficial effect on the adult body in general.
As for the benefits for women, they are great in terms of beauty: fatty acids, together with vitamins and minerals, improve the condition of the skin and give a healthy shine to the hair.
Caviar is especially useful for them. This product also improves the health of the reproductive system.
Fish is also good for men's health., improving potency and preventing the risks of prostate diseases.
For both, using the product will help strengthen nervous system, get rid of sleep problems, improve vision and cleanse the body.
For pregnant and lactating women
Many pregnant and lactating women are interested in whether they can eat this fish.
There is an opinion that it is better to wait with it or eat it in very small quantities, because there is a possibility of mercury in it.
To protect yourself, You should only use a high-quality, proven product.
Then the beneficial substances in the composition will bring you and your baby exceptional benefits.
For children
Fish is good for children, because it contains many substances that have a beneficial effect on normal growth and development.
First of all, these are calcium and phosphorus, which, together with vitamins, contribute to correct formation skeletal system, increase mental activity.
But Children should use it in moderation, especially in salted and smoked form.
For the elderly
Fatty acids in fish, as already mentioned, help prevent the death of brain cells, which is especially important for older people, since prevents Alzheimer's disease.
Halibut will also give them the opportunity prevent blood clots and strengthen the cardiovascular system. By regularly eating this fish, you can maintain a healthy body and clarity of mind for a long time.
Potential dangers and contraindications
A large number of protein and low calorie content makes it possible to safely include halibut in the diet menu.
Also caution and moderation is needed with salted and smoked halibut. They should not be abused by people with hypertension, heart disease, kidney disease, liver disease, or by young children.
You will learn about the beneficial properties of halibut and more from this video:
This fish can be prepared in completely different ways.. It is fried, baked, boiled, salted, smoked, stewed, steamed, dried, and so on. Halibut goes well with vegetables.
The healthiest fish is considered to be boiled or baked fish. And caviar and canned halibut can be used to prepare salads and sandwiches.
Despite all the benefits of the product, you should not abuse it either. The norm for adults is 200 grams three times a week.
For weight loss
For those who are losing weight or keeping fit, you can safely introduce this fish into your diet. The fatty acids in its composition help fight excess weight, while maintaining the beauty of hair and skin, which often suffer when losing weight.
In addition, the product contains no carbohydrates, but only a small amount of valuable fats and easily digestible proteins. Thus, by adding this fish to your diet, you can lose weight quite quickly.
In cooking
As mentioned, halibut can be used in cooking in a variety of ways. You can boil, stew, fry, bake fish, eat it with vegetables, cheese, and so on.
We offer several simple and interesting recipes with this fish.
Halibut with spinach. For this recipe you will need: 4 fish fillets without skin, 20 grams, a bunch of basil, 3 cloves, sunflower oil, salt, pepper - to taste.
For garnish, take 330 g, 3 cloves of garlic, a spoonful of olive oil, pepper and salt to taste.
First, the side dish is prepared. Heat the oil in a frying pan, place the pre-chopped garlic there, fry a little until golden brown. Add half the spinach and cook for another minute. Add salt and pepper, stir, remove from heat.
Now you need to start cooking the fish. In a shallow bowl, combine chopped basil, olive oil, pepper, salt and crushed garlic. Rub the carcasses with this mixture on all sides.
Heat oil in a frying pan over medium heat. Place the fish there and fry it for 2-3 minutes on each side until it is completely cooked.
Serve the cooked fish along with the spinach straight from the pan. You can decorate with herbs and lemon slices.
Fish soup. Ingredients: 330 grams of halibut fillet, 500 ml of fish broth, 450 grams of potatoes, 500 ml of milk, two pieces of bacon, 90 gr. flour, onion, half a bunch and thyme, salt and pepper to taste.
Fry the bacon in a cast iron pan, then place the slices on a plate and break up. A spoonful of fat should remain in the pan.
Place the diced potatoes and chopped onion there and cook for three minutes, stirring regularly. Then sprinkle in flour, stir and cook for another minute. Now you need to pour the broth over the vegetables and let them boil.
Cover the pan with a lid. Cook for a few minutes until the potatoes are done. Pour milk into the soup and let it boil. Place pieces of fish there, add salt, pepper and chopped herbs.
Cook for about four minutes, add the parsley and turn off the heat. Let sit and serve hot with some bacon bits.
Halibut with cheese. For this recipe you will need: 0.5 kg of fish (six pieces), 6 yolks and 8 egg whites, 120 grams of cheese, 50 grams of butter, pepper and salt to taste.
Cut the fillet into thin slices, roll them into a tube and secure with threads. Fry all the tubes well, then salt and pepper them. Place into portioned molds.
Now the dressing is being prepared. Grate the cheese, combine with the yolks, beat the whites, add to the mixture of cheese and yolks. Pour the dressing into the ramekins on top of the fish.
Preheat the oven to 220 degrees. Place the fish there and bake until golden brown. Usually it takes about 20 minutes. Sprinkle with fresh chopped herbs before serving.
Halibut on tomato puree, video recipe from the chef:
Thus, halibut is tasty and healthy. It can be included in the diet and in the daily menu of those who love seafood and various interesting recipes based on them.
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