Halibut fish: how it looks and where it is found, size and weight, what it eats, benefits and harms

Halibut is one of the most popular fish in the world, found in the Atlantic and Pacific Oceans. It is distinguished by tender meat, rich in protein, he althy fatty acids, vitamins and minerals. In the culinary traditions of the world, halibut is used in various dishes, whether it is fried fish, soups, pies or salads. But in addition to its taste, it is also considered the object of scientific research, including in the field of breeding and aquaculture.

Description of the fish

Halibut is the common name given to five species of fish that are related to the Flounder family.They are found in cold Atlantic waters. These large aquatic creatures are highly sought after for commercial fishing, and their distinctive appearance and behavior make them an important element of the aquatic ecosystem.

Halibuts, which look like flounders, usually remain motionless on the ocean floor, with only their eyes visible above the sand or silt. They are able to rotate their eyes in turn, and when tracking prey, they freeze until something gets too close, and then quickly rush at the victim.

These flat fish are vulnerable to large predators like whales, but humans are the biggest threat.

Appearance

Halibuts, which the British call halibuts, have a flattened shape and move sideways, with one side pointing down and the other up. The upper part of the fish is usually grey, brown or black in color and is usually dotted with specks and dots that help it blend in with the sandy or muddy ocean floor.Meanwhile, the underside of the fish is usually white in color. The color of these fish does not depend on what waters they are found in.

In halibut, both eyes are usually located on the upper, dark side of the body. The dorsal fin extends from the eyes to the end of the tail, and its mouth is at or above the middle of one eye and is nearly symmetrical in shape. Its scales are very small and ingrown into the skin, making the fish smooth to the touch. The tail of the fish is wide, symmetrical, almost without a fork. Lateral line strongly curved.

Left-eyed halibut is a rarity, this trait is found in only 1 out of twenty thousand individuals. Eyes are located on the left side of the body of the fish. At the same time, the part is pigmented in a dark color, while the right side is pale, almost white. When swimming, their pale side is turned down.

The Atlantic halibut can reach two meters in length and weigh up to two hundred and fifty kilograms, while the Pacific species is much smaller - not exceeding a weight of 200-215 kilograms.Females of this species tend to develop faster and become larger than males, which rarely reach more than a hundred centimeters in length.

Interesting! In 2014, a German fisherman hooked an incredible fish - a record-breaking Atlantic halibut that was too big to fit on a boat. He weighed two hundred and forty kilograms, surpassing the previous record of two hundred and fifteen kilograms. The largest Pacific halibut was caught off the coast of Alaska and weighed two hundred and eight kilograms.

Habitat

The Atlantic variety is found in northern Atlantic waters, while the Pacific variety is found in northern Pacific waters. They tend to live on various types of seabed and are able to move through the water column to find food. Their habitat varies from depths of 5 meters to three hundred meters, but they have also been observed at depths of up to a kilometer.

Fish food

In their first year of life, halibut consume plankton.As they mature, young halibuts (one to three years old) feed on shrimp, crustaceans and tiny fish. Larger halibut feed on herring, pollock and perch, as well as various mollusks and other marine life. Octopuses also look attractive to halibut, although they can be difficult to catch.

Reproduction

Male members of the Kambalov family are usually ready to spawn at eight years old, while most females reach sexual maturity by twelve years. Halibut spawning usually occurs from November to March at depths ranging from six meters to half a kilometer.

Depending on their length and their weight, females produce from tens of thousands to a couple of million eggs. After about two weeks, the eggs hatch and the fry are carried along with the ocean currents until they reach shallow coastal waters where they have a breeding ground.

Halibut fry initially have eyes on each side of the head, but over time, when they reach a length of about three centimeters, one eye "moves" to the right side, while the left becomes pale in color. By the age of six months, young fish usually settle to the bottom in shallow coastal waters.

Varieties

There are five types of halibut:

Atlantic White. Species listed in the Red Data Book due to low population size. Found on rocky, sandy or muddy ocean floor at depths ranging from fifty meters to two kilometers. It is one of the largest bony fish in the world and is known to migrate long distances.
Pacific. This fish, which is considered the second largest among its kind, is easy to find in the northern part of the Pacific waters. The population of this species is closely monitored and is not endangered.
Asian.The maximum size reaches one meter. This fish is not considered an endangered species and remains commercially exploited. This demersal fish does not travel long distances; can weigh from one to three kilograms. Its diet mainly consists of pollock. Unfortunately, this species sometimes contains parasites that cause the meat to become soft when cooked, reducing its nutritional value and appearance.
American. Spawning in this species occurs from December to February. Its life expectancy is up to twenty-seven years, and its length can reach 70-90 cm.
Greenland or blueskin. This is a predatory fish that lives at a depth of five hundred meters to one kilometer. She prefers low temperatures. Distinguished by the absence of migration of the left eye, which remains on the spine, and does not shift to the right side.

Whom halibut are confused with

Halibut is sometimes confused with dory and flounder, but these fish can be distinguished by some characteristic features:

Dory. This fish is not a flounder, despite the similar appearance. The dory's eyes are on opposite sides of its head, and it swims vertically like all other fish. At the same time, the diet of this fish is almost the same as that of halibut.
Flounder. Halibuts usually have forked tails with pointed ends, while flounders have rounded tails. The eyes of a flounder can be located on any side of the body. Thus, if you see a fish in the store with eyes located on the left side, most likely it is a flounder, and not a halibut, which usually "looks" to the right.

Useful properties

The chemical composition of halibut varies slightly depending on where it is caught and where it feeds. However, in general, 100 grams of fillet contains:

Proteins - 18 grams.
Fat - 2 grams.
Carbohydrates - 0 grams.
Calories - about 90 kcal.
Water - about 79 grams.

Halibut fillets are also a source of important nutrients such as vitamins B12, D, E, as well as minerals including selenium, iodine, phosphorus and magnesium.

The omega-3 fatty acids found in halibut have positive effects on the cardiovascular system, such as reducing the risk of blood clots in the arteries that lead to heart attacks.

Halibut is a good source of vitamin B12, vitamin B6 and folic acid, which help lower levels of a non-proteinogenic amino acid, a substance that can damage artery walls. It is also a very good source of magnesium, which works as a natural calcium channel blocker to increase blood flow.

Eating halibut improves the conduction properties of heart cells and helps protect against fatal cardiac arrhythmias while lowering blood pressure. It can also prevent arthritis and promote he althy brain function.

Eating oily fish has also been shown to be effective in reducing the risk of developing the most dangerous form of kidney cancer.

It provides significant protection against both early and late age-related macular deterioration and prevents the development of dry eye syndrome. In addition, the selenium contained in it is a major antioxidant, which is very important for liver he alth. It also protects against ovarian and digestive tract cancers.

What is dangerous

Pregnant women and those of childbearing age who are seeking to conceive should avoid eating too much halibut or other seafood, as these are sometimes contaminated with mercury.

People with existing kidney problems or gout should minimize their consumption of halibut meat due to its purine content, which breaks down into acid and has the potential to lead to kidney stones.

Also, it's wise to adjust the amount of fatty foods you eat depending on how the person feels after eating them for the first time. After all, allergic reactions can occur from any food.

Finally, it is important to note that this fish should not be the main source of protein in the diet.

Application

Halibut fish is widely used in cooking, both in home cooking and in restaurants. It is appreciated for its delicate taste and soft texture of meat.

Also, this aquatic inhabitant is used in the production of canned food - fish sticks, cutlets, etc.

Also, halibut is a popular sport fish, especially in North America and Europe. It is also considered an important commercial fishing target.

Cosmetology

Cosmetic companies are aware of the benefits of halibut. Due to its omega-3 fatty acid content, studies have shown that this fish oil has regenerative properties, helping to heal minor cuts and abrasions, as well as providing a smooth skin surface.

Creams made from this ingredient are useful for protecting against irritation and allergies, reducing wrinkles, giving skin elasticity, treating chronic dermatitis and fighting acne.

Halibut recipes

Halibut is prepared in various ways: fried, baked in the oven, boiled, stewed.

The most useful way to cook is roasting in the oven or on the grill.At the same time, the fish retains its beneficial properties and does not lose vitamins and minerals, and the dish is not additionally “loaded” with fat, since a minimum amount of oil is usually used for cooking. In addition, baking in the oven or on the grill preserves the pleasant taste and aroma of the fish.

It is also recommended to steam halibut or stew in its own juice to preserve the maximum amount of nutrients. When frying fish, natural oils such as olive oil or coconut oil should be used to avoid the formation of carcinogens during the high temperature processing of fish.

stewed halibut with tomatoes and couscous

Braised halibut with couscous, tomatoes and olive oil is a great dinner dish that's easy to make at home.

Ingredients:

4 pieces of halibut (about 150g each).
1 large onion, sliced into rings.
2 garlic cloves, minced.
4 diced tomatoes.
1 glass of couscous.
1/2 cup boiling water.
1/4 cup olive oil.
S alt and freshly ground black pepper to taste.
Lemon juice and fresh parsley for serving.

Recipe:

In a large skillet, heat the olive oil over medium heat. Add the onion and garlic and cook, stirring, until the onion is soft and translucent, about 5 minutes.
Add the tomatoes to the pan and cook, stirring, for another 5 minutes until softened.
Add a piece of halibut to the pan, s alt and pepper to taste, and cook for 5 minutes on each side until the fish is golden.
Meanwhile, in a large bowl, pour boiling water over the couscous, add a pinch of s alt, stir and cover. Leave for 10 minutes until the couscous has absorbed all the water.
Stir the couscous with a fork and divide it into bowls. Top each serving with a piece of halibut and the tomato mixture from the pan. Sprinkle with fresh parsley and a splash of lemon juice.

Instant Grilled Halibut Recipe

Grilling is a great way to keep food fresh and add flavor to food. Here is a simple recipe for grilled halibut.

What you need:

halibut fillet;
s alt and pepper to taste;
olive oil.

Recipe step by step:

Preheat the grill to medium heat.
Cook halibut fillets by slicing them into portions and seasoning with s alt and pepper to taste.
Grease the grill with olive oil to keep the fish from sticking.
Place portions of halibut on the grill and cook, turning every 3-4 minutes, until the fish is golden and well done.
Remove the cooked halibut from the grill and serve.

This way of cooking halibut is one of the he althiest, as it allows you to keep the maximum nutrients in the fish without using oils and other fatty ingredients.