The White Halibut also bears the name Hippoglossus hippoglossus and belongs to the order of flatfish (Pleuronectiformes), in which it is considered a particularly large species. It can grow up to three meters tall and weigh up to 400 kilograms. The halibut is not only a delicacy, it is also healthy.
What you should know about halibut
The halibut can live up to 50 years. The halibut is sometimes wrongly classified in the butter family, but actually belongs to the clods.
Both halibut eyes are usually right-sided, which is why they are also known as right-eyed flatfish. They have mottled tops, while their underside is gray-white. The tail of a halibut is weakly edged and has the shape of a triangle. The spawning season in the North Sea is between February and May. In Iceland it shifts between June and August.
However, the white halibut is one of the endangered species and only has small stocks. The same goes for its closest relative, the black halibut. In the meantime, however, the fish are being bred successfully, which relaxes the situation within the waters and reduces the risk of overfishing.
Since the white halibut is difficult to catch in the wild, there is an added benefit in breeding it. Fish that have kept for about four years under good conditions have the optimal nutrient balance.
During this time they gain weight and taste best. The WWF declared the breeding halibut to be the only one to be recommended. Halibut is popular because of its firm flesh. It is easy to cut into fillets and its consistency is somewhat reminiscent of veal. Its taste is extremely mild and it tastes pleasantly like the sea. The fish species is on offer all year round. Halibut is therefore not seasonal. The color of the meat is light to almost white.
The fish originally comes from the west and east Atlantic. Since it prefers cold waters, it is found mainly in the north such as Canada, Greenland, Norway and Iceland.
Importance to health
Halibut is extremely healthy because of its balanced nutritional content. It is low in fat and calories, but high in protein. The omega-3 fatty acids contained are particularly important for the blood vessels, the brain and the heart. In doing so, it helps to keep the body healthy.
In addition, it strengthens the immune system and stimulates brain activity. This increases performance and also has a positive effect on the metabolism. In addition, halibut is said to promote healthy bones. This should result in a healthy and good posture. The active ingredients contained also lower the cholesterol level, fight cardiovascular diseases and inhibit inflammation. The positive fats cannot compete with animal fats.
While fish is basically classified as healthy, animal fats are mostly harmful. Halibut or other types of fish such as salmon or herring should be served twice a week in order to benefit from the positive effects on the body.
Ingredients & nutritional values
100 grams of the fish contain only around 95 calories and 1.6 grams of fat. The same amount of halibut also contains 20 grams of protein, with no fiber or carbohydrates. Instead, it contains 490 micrograms of the omega-3 fatty acids mentioned above. This is a comparatively high content. The same goes for minerals like iron, selenium and iodine. However, halibut has top values for vitamin E content. 100 grams contain 850 micrograms of the vitamin.
Intolerances & allergies
Halibut plays an allergic role as do other types of fish. In countries with high fish consumption in particular, allergic reactions are more common than in Europe. With increasing age, however, the intolerance usually weakens and becomes less important. According to experts, most allergy sufferers are predominantly allergic to certain types of fish, but they usually also have intolerance to other types.
The allergic potency in fish allergies is quite high. This means that in severe cases they can lead to anaphylactic shock. The consumption of the fish is not even absolutely necessary. For some people, breathing in the vapors while cooking is enough to cause the reactions. Typical symptoms are those that are reminiscent of hives or neurodermatitis. Fish allergies usually affect the skin and breathing in particular. Oral allergy syndromes with severe burning and swelling in the mouth area can occur. Discomfort in the gastrointestinal tract can occur as well as asthma attacks, shortness of breath and strong feelings of fear.
Anaphylaxis causes severe swelling of the face and throat. These block the airways and cause the blood pressure to drop, which is why medical help is required immediately. The allergens' resistance to heat is also worth mentioning. It doesn't matter if the fish was heated, baked or fried. Added to this is the frequent feeding of pigs and chickens with fish meal. Allergy sufferers should therefore also be careful with chicken and pork, as allergens can still be found here too. The halibut belongs to the class of saltwater fish, which are usually worse tolerated than freshwater fish such as pike, trout or pikeperch.
Cross-allergies exist, for example, halibut, tuna, mackerel and flounder.
Shopping & kitchen tips
In some cases, well-stocked supermarkets sell white halibut fillets. These are then frozen and a little cheaper than the fresh fish from the dealer. The type of fish is one of the most expensive ever.
Therefore, fresh halibut in particular should be consumed on the day of shopping, as it does not last long. The fish should be stored in the refrigerator until preparation. The reason for this is the susceptibility of fish and the discomfort that spoiled fish can cause. However, when frozen, white halibut can be stored in the freezer for up to a year. To prepare, it is sufficient to briefly rinse the fillets and pat dry. Then the fish can be seasoned and prepared according to the recipe.Frozen fillets should be thawed in the refrigerator. Otherwise, the meat may become dry.
Preparation tips
Typical types of preparation are cooking or grilling halibut. Many people prefer the fish fried with a little salt and pepper. Nothing more is needed to bring out the best possible taste of the fish. Halibut can also be used in fish soups. It is used in both Asian and Mediterranean cuisine. Halibut is versatile and can be used for sophisticated fish dishes as well as for more rustic recipes.
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