Haltus Syncing or Black Greenland Halways
Cambalous - Cambaloids
Reinhardtius Hippoglossoides - Greenland Halibut, Black Heilbutt

length up to 120 cm and weight up to 45 kg; Prey season: March - July, October.

Habitat area
Distributed in the northern part of the Atlantic Ocean and O. Greenland. Russia meets in the Barents, Bering and the Okhotsk seas and in adjacent waters.

General
Haltus Greenland is the Arctic Fish of the Family Cambalous, prefers cold water, lives at a depth of 200 to 2,000 meters off the shores of Greenland, has a soft and fatty light meat.
The left eye is on the edge of the head. Both sides of the body are dark, blind side is a little lighter in vain. it deepwater Fishliving at high depths, mostly up to 1000 m; In pursuit of prey rises to 100-300 m. In summer time It comes out to smaller depths, approaching the shores. It is often found on or soil, but often floats in the water thicker. Breeding in the Atlantic Ocean, apparently, in the spring - at the beginning of summer, in the Okhotsk and the Bering Sea late in autumn - In winter, at a temperature of water from 1 to 4.5 ° C. The females are pulled out about 300 thousand large eggs, with a diameter of 4-4.5 mm. The disabled larvae have a length of 10-16 mm, held at high depths, growing, move into the upper water layers, closer to the shores. Upon reaching a length of 7-8 cm, lowered to the bottom. Synekira halus - predator. Food is preferably fish: in the Barents Sea washed, in the Pacific Ocean Mintham, less often with slings and lycodes. Syncing halibut valuable fisher fish. Catching halves in mostly tiers, trawl and remote. The world catch is more than 125.000 tons per year. Main suppliers in Iceland, Norway, Greenland, Portugal, Canada.

Nutritional value
Water: 70.3g Proteins: 14.4g Fat: 13,83 omega-3: 1.0 mg of calories: 182kkal (100g mass). The fat content in the halotus can vary significantly, but usually 100 g fillee contains 1 g of omega-3 fatty acids. Also, a halotus is a good source of vitamin D, proteins and selenium.

Culinary use
The halibut is one of the most expensive food fish, due to fat white elastic meat. The halibut is realized in the form of cutting, fresh or ice cream. The meat of the black halves of cream color, contains up to 80% moisture, so it is necessary to observe the heat treatment mode during the preparation of dishes. ____________________________________

Recipes
Fillet of Haltus or Cambals in White Sauce
600 g of fish, 20 g of onions, 20 g of parsley, 40 g of white wine, 120 g of mushrooms, 40 g of crabs, 4 oysters, 300 g of white sauce, salt, 400 g garnish.
Prepared slices of fillet place in a lubricated oil with an oil and allowed with the addition of broth, white wine, onion and parsley. When applying for fish, put boiled mushrooms, crabs, oysters, to put the boiled potatoes on the side of the fish. In broth, remaining after the allowance, add white sauce, boil all this, bring to the desired consistency and taste, strain and pour fish.

Fish from Carrie
1 kg of halibut, salt and pepper, juice 1/2 lemon, 1 bulb, 3 tablespoons of butter, 2.5 tablespoons flour, 1 tablespoon of carry powder, 2 cups of broth or water, 1 small cauliflower head, 1 tea Spoon sliced \u200b\u200bparsley.
Clear fish and cut it into small pieces. Salt and pepper, sprinkle with lemon juice. Clear and chop bulb. Fry it in oil to transparency. Add fish and fry on slow fire 5 minutes. Remove fish from the frying pan. Add to oil flour and carry powder, mix thoroughly and fry 10 minutes, stirring often. Remove the frying pan from the fire and gradually pour broth or water. Put the frying pan again and bring to a boil, stirring until the mixture thickens. Cook for 5 minutes. Add to sauce fish and cook another 10 minutes. Cook color cabbage in boiling salted water. Dry water and put cabbage along the edge of the dish. In the middle of the dish put fish and pour it with sauce. Decorate with parsley.

Fish "Monastic"
0.5 kg of fish fillet (better - halibut), 6 pcs. Potato, 3 pcs. Luke, 50 g. Cheese, 2 boiled eggs, 100 g. Mayonnaise, 2 tbsp. Spoons of vegetable oil, salt, spices.
Separately fry to half-preparation fish, potatoes and onions (salted slightly). In a deep frying pan layers fold: onions, fish, potatoes, onions, chopped eggs (you can add boiled mushrooms), spices. All across, pour mayonnaise, add grated cheese and bake in the oven for about 25 minutes.

Fish in a bile
500 g of marine fish, 1 bulb, butter or margarine, 2 - 3 potatoes, 1 - 2 tbsp. Puree tomato, 2 small salted cucumber, 2 - 3 tbsp. Cream, red pepper at knife tip, 2 tbsp. L finely chopped green onions, 1 tbsp. water.
Onions finely chop, fry in oil. Put in the pot, add pepper, water, raw potatoes. In the oven. When the potato becomes soft, you can pour some more water, add tomato, sliced \u200b\u200bcucumbers and fish - cubes. Salt, pour cream, close the lid, stew until readiness. Before serving green bow.

Haltus with apple juice
1 clove of garlic, 1/2 h. Apple juice, 3 tbsp. Lemon juice, 2 tbsp. Cappers, 3 steak of the halotus, 1 tbsp. Olive oil, 1/2 hours. Parmesan grated cheese, salt.
Grind garlic, fry in a frying pan about 2 minutes, add lemon juice, capers. Reduce fire and stew 3 minutes. Fry steaks on both sides of 2 minutes, sprinkle with cheese. Reduce fire and off to readiness. Pour fish sauce and serve to the table. Bon Appetit!

Stewed halibut with citrus sauce
1.5 tbsp. Orange juice, 2 tbsp. l. Fresh Lyme Juice, 1/3 Art. Apple juice, 2 tbsp. chopped Luke-Shalot, ½ pack of cooled butter, 1 bay leaf, 4 halotus fillet, orange peel, 2 tbsp. chopped Luke-Shalot, 2 orange, salt, pepper.
Cook orange and lime juice 10 minutes. In another saucepan, boil the bow-shallot with apple juice. Mix the contents of both saucepans. Reduce fire, add oil, salt and pepper. Put a fish, bay leaf, salt. Bring to readiness and add orange peels, cover with a lid and tomorrow for another 5 minutes. Serve with slices of purified orange and citrus sauce.
Bon Appetit!

The shooting up Asian halibut is one of the representatives of the cambal family. This fish is found in the waters of the northern hemisphere. The fish is caught in a commercial scale, so the halotus can be bought in fish stores.

In this article is given full description Sterozalonal halibut, given its behavior and told how to catch him.

Fish grows up to 50-70 centimeters, gaining weight from 1 to 3 kilograms. Therefore, he is considered one of the small representatives of the halotus. There are, but very rare, individual weighing up to 8 kilograms and up to 1 meter long.

The shooting range is capable of burning about 30 years, which is not so little for such fish. The body of the halotus is elongated, covered with small, but numerous scales. This fish is distinguished by the presence of teeth of the sweat form. The part of the body where the eyes are, is distinguished by a brownish-gray tint.

Fresh-cutting halibut is easy to distinguish from its relatives in one feature: the upper eye is located so that it does not find the top edge of the head.

Where this fish lives

This type of fish is found in the Pacific Ocean and only in the northern hemisphere.

The main places of his habitat are considered:

  • Eastern coast of Japanese islands.
  • Japanese Sea.
  • Okhotsk Sea.
  • Coast of Kamchatka.
  • Bering Sea.
  • Barencevo sea.

As breeding

Only for the 7-9th year, a halotus is ready for reproduction. The spawning is carried out exclusively at the depth of the Barents and the Okhotsk seas, the water should have a temperature of 2 to 10 degrees to this time.

Each female is able to sweep away from several hundred thousand to 3 million eggs. From the moment of depositing of the caviar and until the appearance of the firings takes place up to 2 weeks.

What feeds halibia

Fresh Shutwa - this predatory Fishthat feeds on alive representatives underwater world. For example:

  • Small Mint.
  • Shrimps.
  • Squid.
  • Eufrauzida.
  • Octopus.

In turn, a variety of predators feed the shooting range. Falls of the Falls of the Haltus are initial food for other species of fish.

Character of behavior

The shooting range is a fish that keeps with a few flocks. At the same time, the fish may be at depths from 70 to 1.5 thousand meters. Selects places where the bottom is sleeping with stones, sand or shel. This is what concerns large specimens. As for small copies, they prefer much smaller depths.

This type of fish does not make moving over long distances. With the onset of cold weather, the fish moves to the depth, where temperature mode Different with stability. With the arrival of spring, and then and the summer the halibut rises from the depths and is closer to the surface until it turns around.

Fisher

This type of fish is of interest for commercialists, since it is considered valuable fish. To catch a shooting-up halibut, which can be at a considerable depth, fishermen use deep-water tackle. In addition, halibut, especially in lately, interested fishing lovers.

Fishing on the haluck

Amateur fishing on the halves is becoming increasingly popular, including in Russia. Catching is carried out from the boat or from the ship, and the fishing gun is spinning.

In order for fishing to be effective, you should take advantage of the following recommendations:

  • As a rule, fishing on the halotus is rather organized. To begin with, it should be carefully and responsibly approach the issue of choosing a firm that practices a similar type of rest. It is better to take advantage of the well-known company or choose a firm on the advice of those who have already come out into the sea and caught a halotus.
  • The most efficient places are those areas where the sandy bottom.
  • Fishing in such conditions is selected a lot of time, since the pale of the halotus can be expected for hours.
  • Fishing in the open sea will require a reliable, long and, at the same time, a light rod equipped with a multiplier coil.
  • Haltus catching is most effective when using such methods as jig and trolling.
  • The halibut may be quite unexpected, so you need to always be prepared for bite, otherwise you can pick up the tackle.
  • Some fishermen cannot pull out the water halves, since there is no need. If such problems exist, then you can ask for help from other fishermen. If there is no such possibility, then caught fish can be towed to the shore.

Beneficial features

The halibut has delicious meat, as well as the lack of bones. In addition, the meat of a halotus contains such useful substances as vitamins and trace elements. By eating the meat of a halotus, you can replenish the body with the useful substances, which will have a positive effect on the vital activity of the whole organism.

The presence of vitamins and trace elements

In the meat of the halves, a whole bunch of beneficial substances, such as:

  • Vitamin B12.
  • Vitamin D.
  • Vitamin E.
  • Vitamin A.
  • Sodium.
  • Potassium.
  • Calcium.
  • Magnesium.
  • Phosphorus.
  • Selenium.
  • Iron.

Energy value

In 100 grams of pure meat of shooting pallets, contains:

  • 20.8 grams of protein.
  • 2.3 grams of fats.
  • 0.4 mg of omega-3 fatty acids.

100 grams of the product marked a little more than 100 kcal.

How to cook Fresh-timer halves - Delicious recipes

Hallery stewed with fennel

Compound dishes:

  • 4 halibut fillets, 200 grams weighing.
  • Fennel - 2 tuber.
  • 20 grams of butter.
  • One tomato.
  • 20 ml anise aperitif.
  • One orange.
  • One grenade.
  • 150 grams sour cream.
  • Lemon juice.
  • Ground black and white pepper.
  • Salt.

Cooking method

  1. Clean and wash Fennel, after which it is cut together with a tomato.
  2. Fillet of the halotus Sprinkle with salt and pour lemon juice, leaving it for 10 minutes.
  3. Fennel and tomato makes fuel in a skillet, after which the fish fillet is sent here, the bay of his aperitif and juice of orange.
  4. The skillet is covered with a lid, and the dish is stealing for 20 minutes on slow heat.
  5. After readiness, the fish is seasoned with the greens of fennel and grenade grains.
  6. The finished dish is fed to the table with rice and salad from greenery.
  7. An incredibly tasty dish.

Hallery baked with oranges and potatoes

For cooking you need to have:

  • 600-800 grams of pure halight meat.
  • 1 h. Spoon of butter.
  • 2 tbsp. Spoons of vegetable oil.
  • Polkulo potatoes.
  • Mayonnaise.
  • Apples, lemons and oranges.
  • Salt and pepper to taste.

How to prepare a dish

  1. Fillet of the halotus salins, with the addition of spices and is left for 10 minutes.
  2. Baking shape is lubricated with oil.
  3. Potatoes are cut by slices.
  4. Juice squeezes out of orange, and the rest of the fruit is crushed. Before this, you need to remove the peel.
  5. A potato with fruit is laid out on the baking shape, and the fillet falls on top.
  6. Preparing sauce. For this, mayonnaise and ketchup is mixed, with the addition of lemon and orange juice, as well as pepper and salt.
  7. Fish is flooded with sauce, after which the dish is placed in the oven and bakes until readiness.
  8. After readiness, the dish is fed to the table.

Haltus cooked for a couple of Chinese recipe

To prepare a dish, you need to stock:

  • Semi kilograms fillet halotus.
  • 3 tbsp. Spoons of sesame oil.
  • 2 tbsp. spoents soy Sauce..
  • Ginger.
  • A few cilanthole sprigs.
  • Green onions.
  • Salt.

How to cook:

  1. Green onion is cut enough finely, as well as ginger.
  2. Fish fillet salts and sprinkled with grated ginger, after which the fish is prepared for a couple until readiness.
  3. After the fish meat is prepared, the sauce and sesame oil are added from above, as well as green Luc and cilanthole.
  4. The finished dish can be served to the table.

Stewed halibut with fennel and whipped cream

To cook fish according to this technology, you will need:

  • Two pieces of pure meat of halibut.
  • Half of lemon.
  • One phenhel twig.
  • One fruit fruit.
  • 40 grams of butter.
  • 1 h. Spoon of mustard seeds.
  • 60 grams of dry sherry.
  • 100 grams of whipped cream.
  • As well as salt and pepper.

Technological stages of preparation:

  1. Slices of fish are treated with lemon juice, salt and heat, with the addition of fennel, crushed sweet pepper, butter and sherry.
  2. All this is prepared for 15 minutes, and then cooked cream are poured to the dish.
  3. After readiness, the dish is seasoned with greener sprigs.
  4. In such an appetizing form, the dish is fed to the table.

Falus baked in Norwegian

These ingredients will be required:

  • 1 kg of fish fillet.
  • 2 glasses of water.
  • 4 part cup flour.
  • 100 grams of butter.
  • One lemon.
  • 2 yolks of chicken eggs.
  • Dessert wine - 2 glasses.
  • Full pack of cream.
  • Salt and pepper.

Sequence of cooking

  1. Fish fillet is boiled until readiness and removed from the broth.
  2. Fish pieces are crushed into small pieces and roasted in flour to a golden shade.
  3. The roasted fish meat is laid out into the form for baking, with lemon juice, salts and flows out, after which it is placed in the oven.
  4. The broth is mixed with wine, yolks and cream, and the whole mixture is poured into the fish.
  5. Fish is prepared for 20 minutes, after which the dish is fed to the table.

Fresh Shutwa - this valuable fishwhich is also also useful, like most seafood. Due to delicious and useful meats, dishes from this fish are highly appreciated by fans of seafood. You can not only buy fish in the store, but also to participate in the process of her catch. In this case, you need to be prepared for not very comfortable conditions, since the halight inhabits the water of the northern latitudes, where it is cold enough, and in contact with water, the feeling of the cold is intensified at times. In addition, you need to have patience, because the deck of halight is a very rare event.

to the cambal family. This fish is valuable and thanks to its chemical composition.

What a delicious I. useful fish halibut It is not difficult to guess. Its meat practically does not contain bones, and the value of fillet is associated with a large variety of vitamins, amino acids, micro and macroelements and a high content of omega-3 fatty acids.

Omega-3 acids are capable of fully normalize the metabolism in the human body. The amino acids contained in the meat of the halotus are protected from the development of cancer cells. Meat of this fish does not contain carbohydrates.

Regular use of dishes from this allows you to preserve vision to a deep old age, to fill the lack of vitamin D and selenium. Fish fry, smoky and salted. There are canned food in oil or in their own juice.

In no way, the fish does not lose its taste. The food is also used in food, it is solid and used as a snack for sandwiches. Pharmaceuticals uses liver fat as a source of vitamin A. People with hepatitis or diseases of the gastrointestinal tract Haltus contraindicated due to its high fatty.

Features and habitat Fish Haltus

Fish Haltus exclusively marine. Prefers to be at high depths with high salt content, but adult individuals in the summer in warm weather Rise to the median zones.

Individuals of this species are found in the northern part of the quiet and Atlantic oceans. Some of them as a territorial habitat are preferred by the Nordic Seas: Bering, Barents, Okhotsk and Japanese. The bottom, where palisses spend their time, be sure to clean and not scaled.

Externally, it is easy to determine the belonging of this fish to the species of halt. Description of palis fish Gives a clear idea of \u200b\u200bits appearance. This fish has a flat asymmetric shape, and both of her eyes are located on the right side.

The mouth has a rounded shape and a deep cut under the right eye. In the mouth are strong sharp teeth. Color color can vary from light green to black. Most often color color depends on the color of the habitat of individuals.

Color has only back. Also in the center of the back passes line having a sharp bending near the head. The abdominal part has white color or slightly gray. Rear fin across a concave shape.

The width of the individual is one third part of its body length. Adults are quite large. Marine representatives usually grow up to a meter and weigh no more than 4 kilograms.

The inhabitants of the oceans in length often exceed the meter mark, and the weight of a lot exceeds 100 kg. In history, there are cases when the catch became an individual weighing more than 300 kilograms.

Allocate 4 main groups of representatives of this type:

    Belocular halves are the largest representatives of the species. Capable under favorable conditions and full-fledged nutrition to reach 5 meters with a weight of over 350 kg.

    Footing-up halves - small individuals are not heavier than 3 kg and 70-75 centimeters long.

    Black halves - high-sized halotus, a little more than a meter in length and weighing up to 50 kg.

    Haltonsidal cambals are the smallest representatives, it all rarely reaches a kilogram at a body length of 40-50 cm.

In the photo of fish halibut It is clearly visible its specific feature, a modified shape of the skull.

Character and lifestyle Fish Hallery

Fish Haltus lives, and hunt at the bottom. Rarely the victim can get away from this fish. Along the fish may seem slow and clumsy. But as soon as the mining falls into the field of view of this predator, the distance to it is overcome instantly.

During the rest, the fish lies on the bottom, when swimming it turns over on the side. Coloring one of the parties, the one where the facial part is located, has an intense color that in the dark it allows you to drain the individual to merge with the color of the bottom and, having trough, to wait for your lunch.

Despite the community of species, some representatives prefer set up Life and quietly lying on the bottom, wait for prey, others float in the thickness of water in search of food and hunt for quite active fast fish.

Food Fish Haltus

All types of pulses are definitely predators. Sharp teeth allow you to hunt large fish with strong skeleton. But species preference are different:

  • Smaller types of fish (Mintai, Kambala, Salmon, Herring);
  • crayfish, crabs, mollusks;
  • squid, octopuses;
  • plankton and larvae.

Abundant protein food makes this fish with a valuable food product for a person. The main part of the fishery has to Greenland, Iceland and Norway. In Russia, they are also engaged in the fishery of this fish.

Callery halves with long-term guns and bottom trawls. The amount of fish captured is strictly adjustable, this is due to a decrease in the population.

BUT separate species Located in the Red and their catch are prohibited. For residents middle strip Russia, the price of frozen carcasses of fish Fish on average is 500 rubles per kilogram. Despite the high price, the fish is delicious, and the main thing is useful. So it is worth including it in your diet at least occasionally.

Reproduction and life expectancy of fish palis

In order to achieve such large sizes, the fish need to live not one ten years, according to scientists, the age of individuals under favorable conditions can be 30-35 years.

In the sources of the last century, mentions and about 50 year olds are found. But due to the fact that the fish is valuable for fishery, active mining has reduced the number of population and lifespan of the family.

Since the fish as a habitat prefers to northern latitudes, and the usual comfortable temperature for its existence is 3-8, then the spawning of females has to go for the winter months.

One female is able to release from half a million to 4 million eggs, most of which reaches the state of the fry after a couple of weeks. Such a figure says simply about the record fertility of females.

Polatyat males and females reach in different ageFor males it is 8 years old, for females 10-11. For the spawning of females choose secluded pit on the day. Released caviar Fish Haltus There are in a state of weightlessness in the thickness of water, and moves under the influence of the flow.

Hatched larvae go down to the bottom where they are changing appearance And they turn into full-fledged representatives of their family. It is during this period that an eye displacement on one strand is main Feature Fish Haltus.

Big depths go in 4 years. By this time, their weight and length increase significantly. Fish halotus consider fast-growing. Grown in the first year of life up to 20 cm, by the end of the second year the individual doubles its weight and growth.


1. What kind of fish

Halibut – sea \u200b\u200bfish Family of Cambalous. Length to 470 cm and weight up to 340 kg. Distributed in the northern parts of the quiet and atlantic oceans, in the Bering and Okhotsk seas; off the coast of North America. The halibut is one of the most expensive food fish, due to fat white elastic meat. Good source of vitamin D, proteins and selenium.

2. Culinary properties

The largest flabble, the most delicious. Surprisingly delicious fish whose meat practically does not contain bones. Meat oily, white, elastic.


3. Short story

With prehistoric times, local aborigines living on the coast from California before the Bering Sea caught a halotus using a fibrous forest and a hook made of wood or bone. Some were caught from canoe or kayakov, others - installed hooks with a bait during one lowbow and delivered prey during the next. Fishermen supplying salmon at the first Alaskan cannery plant in the clubus in 1878, also delivered some of this huge flat fish. Fishing halibuta began in XVI-XVII centuries Russian dyroid.

He continues and in our time. But due to the uncontrolled catch, the marine language has recently turned out to be threatened with disappearance and entered into the Red Book. Therefore, widespread received artificial cultivation fish. For the first time, the Frenchman Paul Louis Marie Fabr-Domerg in the first half of the last century took up the breeding of the halotus. But during the First World War, the farm was ruined. At the end of the last century, the fish began to grow in the UK, Denmark, Norway and the United States of America. natural conditions Sea languages \u200b\u200blive in the northern hemisphere. They can be found in Barents, Bering, Okhotsk and Japanese seas, in the Atlantic and Pacific Oceans.


4. Positive and negative qualities

The meat of the halotus contains the valuable fatty acids of omega-3, which normalize the metabolism in human organism. The palta contains 7 amino acids (acid aspartic acid, glutamy, alanine, alanine, valine, leucine, lysine, arginine, which play not an unimportant role in the fight against cancer. Palus Bagat Vitamin B12, as well as contains vitamin D, E, A, such micro and macroelements like sodium, potassium, calcium, magnesium, phosphorus. A sufficient amount of polynaturated fatty acids contributes to preservation of vision even in old age. In addition, the use of a halotus is able to reliably protect the body from the development of CNS diseases, for example, such as Alzheimer's disease.

Nutritionists do not recommend using a halight in individual intolerance; people suffering from hepatitis; Patients with acute diseases of the gastrointestinal tract. High fatty product in fried form - warning for people with overweight. Fried and salty halibut is contraindicated hypertensive. It is prohibited in the menu with renal and liver diseases.


5. How to cook it

Boiled halibut preparing as an independent dish in brine: Fish is cooked in a spicy brave from cucumber brine. Ready fish is served with boiled potatoes, samples from white bread, watering with polish sauce, tomato, with capers, mustard sauce: Fillet of the halotus is boiled with wine. After that, sauce with the addition of saffron is prepared from the resulting broth. Also, halves are boiled for the preparation of the fuse: boiled fish Bouffering is poured, freezes in the refrigerator and decorated with greens, peas, olives. Fish broth is prepared from wine, carrots, bow, parsley, pepper, sugar, fish.

Ear of the halibut is preparing on a vegetable broth: vegetables are drunk in salted boiling water until half-welded, spices are laid, then fish. A minute before readiness is added greens and leek. The finished ear insists, served with lemon.

It is still recommended to prepare a variety of soups, for example, onion soup: prepared on the basis of meat broth. Onions pre-stewed with flour. All components are laid in broth at the same time, as well as soup with vegetables: potatoes are added to fried carrot oil, green pea, poured with water and boiled, everything is whipped in a puree, sour cream is added, lemon juice, spices and fish and boils.

On the grill, the halotus is prepared according to the following recipe: the fish is roasted on the grill and watering the marinade cooked on the fault or the fish grilled on the grill with tomatoes under the mayonnaise mixture. Also recommended to prepare a habia of a halotus: Fish marina fillet is marked, rushes on skewers ahead with mushrooms and vegetables and fry.

In the fried form, the halibut is recommended to be prepared in breading: pickled palis fillet is breaded in flour with nuts and roasts from two sides to readiness or in deep fruit: the halotus fillet is soaked in milk, caught in flour and fries in deep fryer. You can fry a halotus and simple way: Steaks are frying on both sides, sprinkled with cheese.

Baked palus recommend cooking in the oven: roasted fish baked in the oven before the formation of a golden crust. Served with wine sauce, in foil: Fish is baked in foil with mushrooms and potatoes. Put the halves recommend in sauce: fish is seeded on fillet. It is stacked in a sackane with oil, allowed in broth with wine and vegetables. Served under sauce with mushrooms, crabs and oysters. Garnished potatoes.

Solve halves recommend as the following way: Fish is slightly wiping vegetable oil And sprinkled with a mixture of salt and sugar. Ready in a day. it fast way Soldering fish. You can saline a halotus and for a longer period: the halotus is cooked with a mixture of salt and sugar. It is withstanding a day at room temperature. Periodically turns over. Then transferred to a cold place for 2 days. The brine is merged and fed to the table.

For cooking for a pair of fillet, fish is pre-sprinkled with spices, then marked in a mixture of soy sauce with sugar, clove, vinegar and oil. Fish with bacon, mushrooms and green onions is preparing for a couple.

Many recipes stewed halibut. Extinguish a halotus in cream sauce: fish boiled in apple juice. Mushrooms are roasted, fish, cream, cream and carved 10-15 minutes. Served with mushrooms and sauce or with vegetables: in the saucepan fit layers: fried with tomatoes onion, sliced \u200b\u200bgreens, portion slices of halotus. Water is added. Boiled potatoes, sprinkled with greens, as well as in brine: The halotus steaks are stacked in boiling water with spices, cucumber, oil, sour cream and vinegar are added. Stew to readiness. Farm-second-based female halibut is not different, mainly it is the cutlets: cutlets are formed from fish minced meal and roasted in crusts in a pan.

Marinate the halves only for making grilled or kebabs: Fish marina fillet is marked, rises on skewers ahead with mushrooms and vegetables and hots, as well as for smoking: a halotus is separated on fillet, rubbing salt, sugar, cognac and marked for 4 hours. Wash cold water, Dry. The fish smokes in the oven with a clumsy chip, ice of 1 hour and wraps into parchment paper to saturate taste.

Halves are used as a filling for cooking pies. Pieces are prepared from the halotus: rice is boiled, mixed with the greenery of dill and vegetable oil. The reservoir of the finished yeast lean dough is laid out on the baking sheet, the rice, fish and again rice, fish, and again fig. The filling is covered with a second dough layer, the cake cools 15-20 minutes. And bakes. Culebyaki: ready dough Cuts into pieces. On each piece of the dough, the filling of fish and the edges of the test are replaced. Couples are baked in the oven, and in the test: the sheets of dough are blurred by melted butter, one to one is alone, cut in half. Fillet of the halotus is seasoned with salt and pepper, sprinkled with dill and wraps into the dough. Baked in the oven for 15 minutes. From lemon, cream and onions are preparing sauce.

Fish Haltus - This is a marine predatory fish belonging to the cambal family. Its size reaches two meters, and the weight is a hundred kilograms. A feature of this fish is the location of the eye: they are both located in the right head. The skin color of the marine resident can vary from dark green to brown-black, depending on the habitat (see photo).

To date, there are four types of halt:

  • beloculus (ordinary) - most large view a halotus whose weight can reach three hundred fifty kilograms, and the length is five meters, these giants are residents of Bering and the Okhotsk seas;
  • syncore (black) - Fish of medium-sized dimensions, weighing fifty kilograms and up to one and a half meters long, are found in the same places where it is a blond look;
  • american shootout - the size of such fish usually does not exceed eighty five centimeters, and the mass - three kilograms, most often lives in the northern part of the United States;
  • asiatic The shooting line is the most miniature variety of halotus, which grows up to seventy-three centimeters long and weighs up to two kilograms, is found in the Japanese and Bering Seas.

The meat of the halotus has a white color, as well as not a bony and fatty texture. By taste Linders a white view of this fish. It is considered the most gentle and tasty.

How to choose and store fish halight?

To choose a fish halibut correctly, you need to know somewhat very important rules. First of all, you need to pay attention to the condition of the eyes and skin of this marine inhabitant. They must glitter, and also have a transparent texture. It is worth abandoning fish if there is a mucus on its fins. Also when buying a halotus, we recommend neatly pressed with your finger on it. If the dent is quickly leveling, it means that the product is fresh. Many ice on fish speaks of a reusable freezing.

Today, the frozen halibut is most often found on sale, so buy it entirely, and not in the shape, so that during defrosting it has lost moisture less.

It is necessary to defrost fish only naturally. To do this, it is better to put it in the refrigerator to the lowest shelf.

Application in cooking

Find Application in Cooking Such delicious fish very easy. In this area, the halibut is very valued for juicy and gentle meat, as well as for an excellent sweet taste.

Methods of cooking this delicacy set.It can be subjected to such types of processing:

  • boil;
  • fry;
  • bake;
  • smash;
  • marinate;
  • salt;
  • stew.

From ice cream or fresh halibut, you can make many different snacks. Also from this product are preparing soups and delicious fillings For pies.

Each country has a certain recipe for making a halotus. For example, in Mexico, this fish must be complemented by tequila and fresh lime juice. In Holland, delicacy is made to extinguish in butter, but ready dish In this country, they usually decorate the fresh parsley greens. IN japanese cuisine The halibut is included in the sushi, ranters and sashimi.

Scandinavian cooks as spices for halves use the root of ginger and pine needles. In British cuisine, this delicacious fish is served with a sauce prepared from shrimp and cheese.

The most delicious is the palisis, baked in the oven. To prepare it in this way, follow the following recommendations. First make for fish delicious marinade. To do this, in one common dish, connect such components as freshly squeezed lemon juice and olive oil (1 tbsp.). Add two crushed garlic cloves, a small spoonful of dry thyme, as well as pepper and salt (to taste). In the finished sauce, lay a washed halves fillet (250 g) and put for fifteen minutes in the refrigerator. In the meantime, heat the oven to the temperature of two hundred degrees. When the fish wakes up, lay it on the baking sheet, generously sprinkle sesame and send to the oven for twenty minutes for baking. Before serving the finished dish, decorate lemon slices. Bon Appetit!

Often in the process of cutting the halotus there is a caviar, which in many kitchens of the world is considered a real delicacy. Its natural color is beige, but many manufacturers in the pickling this product is painted black with food dyes.

Benefit, harm and contraindications

The benefits of the halotus primarily lies in the fact that its composition has a huge amount of minerals and vitamins, as well as a whole list of amino acids, positively affecting the human body.

  • Nicotine Acid, present in this delicate fish, contributes to the expansion of small vessels, due to which it improves the circulation of the blood of the brain. The lack of vitamin RR in the body, as a rule, leads to a deterioration in the work of the digestive system.
  • The composition of the halves is leucine, which has a property to restore damaged muscle tissue and strengthen the bones.
  • Due to the content of omega-3 acids, this product reduces the amount of cholesterol in the blood, lowers the pressure, and also warns the stroke and heart attack. For the same reason, the halibut contributes to the improvement of the brain.
  • This fish contains asparagic acid, incredibly useful for people leading a sporty lifestyle.
  • Also, a delicacy includes arginine, which increases the protection of the immune system, is responsible for the elasticity of the skin and protects against free radicals.

On this list useful properties Haltus does not end. This kind of fish is very useful when weight loss, since due to the content of lysine, it has the property of burning fats. For the same reason, the halibus has a beneficial effect on nervous system. Alanine, chemical composition This product contributes to the withdrawal of ammonia from the body.

Despite the rich composition, such a fish has a list of contraindications to use. It can cause significant damage to the body for diseases of the stomach, intestines and liver. This product is especially contraindicated with people suffering from hypertension and renal diseases. It is also not recommended to use this delicacy with an allergic reaction to seafood.

Haltus - incredibly tasty and useful view Fish having a juicy meat of excellent taste and tender texture!