Halibut dishes - 7 cooking recipes

The second largest representative of this family is the black or blue-skinned halibut, which can weigh up to 45 kg. The smallest and most common fish of this family are American and Asian halibut. Their weight fluctuates around three kilograms. There is also halibut flounder. Halibuts mainly live in the northern seas. The fatty white meat of halibut is highly prized in cooking. To properly cook halibut, it is not advisable to lose its juice. Therefore, if we cook at home, then this fish can be baked in foil, stewed under a vegetable or mushroom cap, fried in breadcrumbs or batter. Recipes with halibut are very popular among chefs - usually halibut dishes turn out tender, they are easy to serve in an attractive design. Halibut is one of the most delicious fish. Halibut is supplied to retail chain stores both fresh and frozen. Sometimes the preparation of halibut is accompanied by hot smoking. Halibut also goes well in salting. The liver oil of this fish contains 200 times more vitamin A than cod oil. Of course, the fat content of this fish may vary, but typically 100 g of halibut fillet contains 1 g of fatty acids. These are omega-3 acids, which are beneficial for the normal functioning of the cardiovascular system and even protect against tumors. Halibut is the record holder for the content of these acids among all types of fish. Halibut is also a source of vitamins D, proteins and potassium. Halibut meat is valued not only in cooking, but is also used in dietary nutrition.