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 predatory fish, which feeds on living representatives underwater world. For example:
- Small pollock.
- Shrimp.
- Squid.
- Euphrausids.
- Octopuses.
In turn, a variety of predators feed on arrowtooth halibut. The hatched 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 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 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 of 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 along 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 parts cup 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 as 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 the halibut bite is a very rare event.
general information
Description
Properties
Peculiarities
Components
Calorie content
Halibut: benefits and harm
A photo of this fish is presented in this article.
Experts believe that with the help of halibut meat you can quickly improve your vision and also normalize your metabolism. This fish also has a beneficial effect on the human cardiovascular system, allowing you to stop inflammatory processes and prevent blood clots.
Regular intake of the product in question significantly reduces the amount of homocysteine in the blood, which, in turn, reduces the risk of atherosclerotic plaques.
By including halibut in your diet, you can easily support normal liver function. Also, the use of this product in combination with appropriate therapy can save patients from cancer in the early stages of development.
In addition to the benefits, using halibut in cooking can also cause significant harm to health. Therefore, it is contraindicated for people who suffer from hepatitis.
Also, this fish should not be included in your diet if you have allergies or individual intolerances. For problems with the gastrointestinal tract, the product in question can be consumed only in limited quantities and only after consulting a doctor.
Cold smoked halibut, the benefits and harms of which we also consider, as well as salted halibut, is extremely undesirable to include in your diet for young children and the elderly. Such fish will not bring any benefit to kidney and liver diseases.
The best and in a safe way The preparation of the mentioned product is baking and boiling. Halibut that was caught in a polluted body of water can also be harmful.
In order not to harm your body, experts recommend carefully choosing fish in the store. It should also be prepared correctly and not abused during meals. Subject to these simple rules, eating halibut will only bring benefits.
Halibut - benefits and harm
Halibut is always popular with consumers; it can almost always be easily purchased in stores and is inexpensive. This sea fish very tasty, you can cook a variety of dishes from it. On sale, halibut fillets are usually presented frozen, smoked, canned, and less often - in fresh. It is believed that the nutritional value and the taste of this product is higher, the further north the fish was caught. However, when buying it, people do not always know exactly about the benefits and harms of halibut. But it is not shown to everyone.
The benefits of halibut
The benefits and harms of halibut are determined by its composition. Like any other fatty sea fish, its meat is concentrated a large number of useful substances. Among them, it is especially worth noting:
- unique amino acids;
- polyunsaturated fatty acids and omega-3;
- vitamins A, D, E;
- microelements: phosphorus, calcium, magnesium, etc.
It is also noteworthy that the fillet of this fish has almost no bones, so you can eat it without fear. And such meat is absorbed by the body much easier than animal meat, which means that a person receives more valuable substances from it.
Healthy fatty acids, which halibut is so rich in, have a beneficial effect on the functioning of the heart and blood vessels, prevent their blockage and the formation of cholesterol plaques, and relieve inflammation. Latest Research They have also been proven to be an excellent means of preventing cancer and Alzheimer's disease. To do this, it is enough to eat 150-200 grams of halibut two to three times a week.
Harm to halibut
In addition to the benefits, there can also be harm from halibut fish. It is strictly forbidden for allergy sufferers and people with hepatitis to eat it. It is recommended to add it to the diet in moderation for those who suffer from diseases gastrointestinal tract, liver and kidneys. 
Smoked and salted fish should not be given to children and the elderly. For those who adhere to principles healthy eating or losing weight, you should give preference to boiled or baked halibut.
The benefits and harms of halibut caviar
Halibut caviar is considered a very tasty delicacy product. It has an average calorie content of 107 kcal per 100 g, although the fish itself is a fatty variety. It, like fillet, contains polyunsaturated fatty acids, vitamins A and D, phosphorus and selenium. Caviar is good for heart patients and those who have suffered a stroke. But in salted form it is contraindicated for those who suffer from seafood allergies, edema, and high blood pressure.
What caviar from halibut
What types of halibut caviar are there?
Taste and appearance of halibut caviar
The benefits of halibut caviar
Halibut lives on quite great depth and leads predatory image life. For this reason, its meat and caviar are environmentally friendly products: at great depths, the water is not polluted by human waste.
Halibut caviar has a high biological and energy value. To his useful composition it owes to protein, vitamins and minerals. The content of easily digestible protein in halibut caviar ranges from 35 to 40% of the total mass. It also contains fat-soluble vitamins A, E and D.
Vitamin A acts as an immunomodulator; it helps strengthen vision and remove toxins from the body. Vitamin E is a recognized antioxidant, and vitamin D is a growth regulator bone tissue in the human body.
The mineral composition of halibut caviar is also excellent. It includes magnesium, phosphorus, iodine, copper, zinc, iron. Due to the high content of the latter microelement, halibut caviar is recommended for the treatment of anemia in children.
This caviar can be safely included in your diet for those who are watching their figure. Halibut caviar is low in calories: 100 g of the product contains only 130 calories. For comparison, the calorie content of 100 g of red salmon caviar is 270 calories.
What can you cook from halibut roe?
Young corn - benefits and harm
What are the benefits of young corn?
Scientific research has proven that corn is easily absorbed by the body, since it is characterized by high nutritional and biological activity. It is very good to include this product in your diet during diets, because it can quickly saturate the body and reduce appetite. In addition, young corn is very useful for diabetes mellitus, as it is able to stabilize sugar levels.
When considering whether young corn is healthy, it is worth considering chemical composition. This cultivated plant enriched with vitamins A, C, B, also contains mineral salts of potassium, phosphorus, magnesium, sodium, iron and calcium, and trace elements such as nickel and copper. In addition, corn has a balanced composition of proteins, fats and carbohydrates, and in terms of protein content, it is practically not inferior to meat. Vegetarians or those wishing to reduce their meat consumption should pay special attention to this plant.
Contraindications for the consumption of young corn
Like any other product, young corn can bring not only benefits, but also harm to the body. Although the harm from it is not at all great compared to the benefits, it is worth taking it into account.
You should not eat corn if you have an individual intolerance. Also, do not overuse this product and eat regularly large quantities, as it may cause digestive problems.
Halibut fish is a marine predatory fish belonging to the Kambalov family. Its size reaches two meters, and its weight is one hundred kilograms. The peculiarity of this fish is the location of the eyes: they are both located on the right side of the head. Color of the skin sea dweller may vary from dark green to brown-black depending on habitat (see photo).
Today there are four types of halibut:
- blond(ordinary) – most close-up view halibut, the weight of which can reach three hundred and fifty kilograms, and the length of five meters, these giants are residents of the Bering and Okhotsk seas;
- blue-barked (black)– a medium-sized fish, weighing fifty kilograms and up to one and a half meters long, found in the same places where the white-faced species is found;
- American arrowtooth– the size of such fish usually does not exceed eighty-five centimeters, and the weight is three kilograms, most often lives in the northern part of the USA;
- Asiatic arrow-toothed - the most miniature variety halibut, which grows up to seventy-three centimeters in length and weighs up to two kilograms, is found in the Sea of Japan and Bering Sea.
Halibut meat has White color, as well as a non-bony and greasy texture. By taste qualities The white-faced species of this fish is in the lead. It is considered the most tender and delicious.
How to select and store halibut fish?
To choose the right halibut fish, you need to know a few very important rules. First of all, you need to pay attention to the condition of the eyes and skin of this sea creature. They should shine and also have a transparent texture. You should discard fish if there is mucus on its fins. Also, when purchasing halibut, we recommend that you gently press it with your finger. If the dent quickly levels out, it means the product is fresh. A lot of ice on the fish indicates that it has been frozen many times.
Today, frozen halibut is most often found on sale, so buy it whole, rather than cut, so that it loses less moisture when defrosting.
You only need to defrost the fish naturally. To do this, it is better to place it in the refrigerator on the lowest shelf.
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 for its excellent sweetish 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. Make it for the fish first. delicious marinade. 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.
Benefits, harms and contraindications
The benefit of halibut lies primarily in the fact that it contains great amount minerals and vitamins, as well as a whole list of amino acids that have a positive effect on the human body.
- Nicotinic acid present in this delicious fish helps dilate small blood vessels, thereby improving blood circulation in the brain. A lack of vitamin PP in the body, as a rule, leads to a deterioration in the functioning of the digestive system.
- Halibut contains leucine, which has the ability to restore damaged muscle tissue and strengthen bones.
- Thanks to the content of omega-3 acids, this product reduces the amount of cholesterol in the blood, lowers blood pressure, and also prevents stroke and heart attack. For the same reason, halibut helps improve brain function.
- This fish contains aspartic acid, which is incredibly useful for people leading a sports lifestyle.
- The delicacy also contains arginine, which increases protection immune system, is responsible for skin elasticity and protects against free radicals.
That's it for the list useful properties the halibut is not running out. This type of fish is very useful for losing weight, since due to the lysine content it has the ability to burn fat. For the same reason, halibut has a beneficial effect on nervous system. Alanine, which is part of the chemical composition of this product, helps remove ammonia from the body.
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 when allergic reaction for seafood.
Halibut is incredibly tasty and useful look fish having juicy meat excellent taste and delicate texture!
Halibut is a sea fish of the flounder family. The peculiarity of this fish is that both eyes are located on right side heads. Its color varies from olive to dark brown or black. The average width of a halibut is approximately one-third its body length. Mouth big, located under the lower eye, the tail has a crescent shape. Length adult The length of this marine fish ranges from 70 to 130 cm, and its weight ranges from 4.5 to 30 kg.
Only in appearance can a halibut be mistaken for a clumsy creature, but when prey is nearby, the halibut turns into a swift killer. The fish is able to live at a depth of 2,000 meters. Only in summer do they rise slightly to the surface.
The habitat of this fish is distributed from the North Pacific Ocean to the coast of Japan and the Bering Sea. Halibut lives on the bottom or near it at great depths. The preferred water temperature for halibut is from 3 to 8 degrees. It feeds on small larvae and mollusks, which it finds on the bottom. Spawning takes place in winter. One female spawns about 500,000 - 4 million eggs, from which fry appear after 2 halibut photoweeks.
All halibuts can be divided into several categories:
- White-skinned halibuts are the largest species of halibuts, reaching 4.5-5 meters in length and weighing 350 kg.
- Arrowtooth halibuts- one of the smallest types of halibut has an average length of 70-75 centimeters and weighs 2.5-3 kg.
- Black halibuts are medium-sized halibuts, rarely reaching 1.5 meters in length. Its weight, as a rule, does not exceed 45-50 kg.
- Halibut flounder.
Useful properties of halibut
Halibut - amazing delicious fish, the meat of which is practically boneless and contains over 5% fat.
Halibut meat contains valuable Omega-3 fatty acids, which normalize metabolism in the human body. Halibut contains 7 amino acids (aspartic acid, glutamic acid, alanine, valine, leucine, lysine, arginine), which play an important role in the fight against cancer. Halibut is rich in vitamin B12, and also contains vitamins, micro- and macroelements such as sodium, potassium, calcium, magnesium, phosphorus.
A sufficient amount of polyunsaturated fatty acids helps preserve vision even in old age.
In addition, eating halibut can reliably protect the body from the development of central nervous system diseases, such as Alzheimer's disease.
It is believed that when frying, the calorie content of such fish can increase 4 times, since these types of fish absorb a lot of oil, which must be taken into account when planning a diet.
For those who like leaner fish, you can choose white halibut, whose meat is less fatty than other types. Halibut is good in any form - smoked, fried, salted - and will undoubtedly decorate any table.
Part of the catch is sold fresh, part is prepared frozen, sometimes with subsequent hot smoking, the rest is salted, sometimes with additional cold smoking. Halibut liver oil contains 200 times more vitamin A than cod oil.
Dangerous properties of halibut
Halibut is contraindicated in case of individual intolerance. In addition, people suffering from hepatitis and acute diseases gastrointestinal tract, doctors do not recommend abusing halibut because of its high fat content, so as not to cause an aggravation.
1. What kind of fish is this
Halibut- marine fish of the flounder family. Length up to 470 cm and weight up to 340 kg. Distributed in northern parts Pacific and Atlantic oceans, in the Bering and Okhotsk seas; off the coast of North America. Halibut is one of the most expensive food fish, thanks to fatty white elastic meat. Good source of vitamin D, protein and selenium.
2. Culinary properties
The largest flounder, the most delicious. An amazingly tasty fish, the meat of which contains virtually no bones. The meat is fatty, white, elastic.
3. Short story
Since prehistoric times, local natives living along the coast from California to the Bering Sea have caught halibut using a string line and a hook made of wood or bone. Some fished from canoes or kayaks, while others set baited hooks at one low tide and retrieved their catch at the next. The fishermen who supplied salmon to the first Alaskan cannery in Klawock in 1878 also supplied some of this huge flatfish. The halibut fishery began in the 16th-17th centuries by Russian Pomors.
It continues in our time. But due to uncontrolled fishing recently, the sole has become 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. natural conditions soles live in the northern hemisphere. They can be found in the Barents, Bering, Okhotsk and Japanese seas, in the Atlantic and Pacific oceans.
4. Positive and negative qualities
Halibut meat contains valuable Omega-3 fatty acids, which normalize metabolism in the human body. Halibut contains 7 amino acids (aspartic acid, glutamic acid, alanine, valine, leucine, lysine, arginine), which play an important role in the fight against cancer. Halibut is rich in vitamin B12, and also contains vitamin D, E, A, micro- and macroelements such as sodium, potassium, calcium, magnesium, phosphorus. A sufficient amount of polyunsaturated fatty acids helps preserve vision even in old age. In addition, eating halibut can reliably protect the body from the development of central nervous system diseases, such as Alzheimer's disease.
Nutritionists do not recommend eating halibut if you have an individual intolerance; people suffering from hepatitis; patients with acute diseases of the gastrointestinal tract. The high fat content of the fried product is a warning for people with overweight. Fried and salted halibut is contraindicated for hypertensive patients. It is prohibited on the menu for kidney and liver diseases.
5. How it is prepared
Boiled halibut is prepared as an independent dish in brine: the fish is boiled in a spicy broth with cucumber pickle. Ready fish served with boiled potatoes, dumplings white bread, poured with Polish sauce, tomato sauce, with capers, mustard sauce: halibut fillet is boiled with wine. Then a sauce is prepared from the resulting broth with the addition of saffron. Halibut is also boiled to make aspic: the boiled fish is poured with broth, frozen in the refrigerator and decorated with herbs, peas, and olives. Fish broth is prepared from wine, carrots, onions, parsley, pepper, sugar, and fish.
Halibut fish soup is prepared in vegetable broth: vegetables are boiled in salted boiling water until half cooked, spices are added, then fish. A minute before readiness, add greens and leeks. The finished fish soup is infused and served with lemon.
It is also recommended to prepare various soups from halibut fillet, for example, onion soup: it is prepared on the basis of meat broth. The onion is pre-sautéed with flour. All components are added to the broth at the same time, as well as puree soup with vegetables: potatoes are added to carrots fried in oil, green pea, add water and cook, everything is whipped into puree, sour cream is added to it, lemon juice, spices and fish and boil.
Grilled halibut is prepared according to the following recipe: the fish is grilled and topped with a marinade prepared in wine, or the fish is grilled with tomatoes and a mayonnaise mixture. It is also recommended to prepare halibut kebab: The fish fillet is marinated, strung on skewers mixed with mushrooms and vegetables and fried.
When fried, it is recommended to cook halibut breaded: marinated halibut fillet is breaded in flour with nuts and fried on both sides until cooked or deep-fried: halibut fillet is soaked in milk, rolled in flour and deep-fried. You can fry halibut and in a simple way: steaks are fried on both sides, sprinkled with cheese.
It is recommended to cook baked halibut in the oven: the fried fish is baked in the oven until golden brown. Served with wine sauce, in foil: the fish is baked in foil along with mushrooms and potatoes. It is recommended to poach halibut in a sauce: the fish is filleted. Place in a saucepan with butter, simmer in broth with wine and vegetables. Served with sauce with mushrooms, crabs and oysters. Garnished with potatoes.
Salting halibut is recommended in the following way: The fish is lightly rubbed with vegetable oil and sprinkled with a curing mixture of salt and sugar. Ready in a day. This quick way salting fish. You can salt halibut for a longer period: the halibut is coated with a mixture of salt and sugar. Aged for a day at room temperature. Turns over periodically. Then it is transferred to a cold place for 2 days. The brine is drained and served.
To steam, fish fillets are first sprinkled with spices, then marinated in a mixture of soy sauce with sugar, cloves, vinegar and oil. Fish with bacon, mushrooms and green onions steamed.
Lots of halibut stew recipes. Halibut is stewed in cream sauce: the fish is boiled in apple juice. Mushrooms are fried, fish and cream are added and simmered for 10-15 minutes. Served with mushrooms and sauce or with vegetables: placed in a saucepan in layers: onions fried with tomatoes, chopped herbs, portioned pieces of halibut. Water is added. The finished dish is served with boiled potatoes, sprinkled with herbs, and also in brine: halibut steaks are placed in boiling water with spices, cucumber, butter, sour cream and vinegar are added. Stew until done. The second minced meat based on halibut does not differ in variety, it is mainly cutlets: cutlets are formed from minced fish with egg and semolina and fried in breadcrumbs in a frying pan.
Halibut is marinated only for grilling or kebabs: the fish fillet is marinated, strung on skewers mixed with mushrooms and vegetables and fried, as well as for smoking: The halibut is cut into fillets, rubbed with salt, sugar, cognac and marinated for 4 hours. Washed cold water, drying. The fish is smoked in the oven with soaked wood chips, ice for 1 hour and wrapped in parchment paper to intensify the flavor.
Halibut is used as a filling for making pies. Pies are prepared from halibut: The rice is boiled, mixed with dill and vegetable oil. A layer of ready-made yeast lean dough is laid out on a baking sheet, rice, fish and again rice, fish, and again rice are laid out on it in layers. The filling is covered with a second layer of dough, the pie cools for 15-20 minutes. and baked. kulebyaki: ready dough is cut into pieces. Each piece of dough is filled with fish filling and the edges of the dough are pinched. Kulebyaki are baked in the oven, and in the dough: greased with melted butter sheets of dough are folded one on one, cut in half. Halibut fillet is seasoned with salt and pepper, sprinkled with dill and wrapped in dough. Bake in the oven for 15 minutes. A sauce is prepared from lemon, cream and onions.
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