The white halibut also goes by the name Hippoglossus hippoglossus and belongs to the order of flatfish (Pleuronectiformes), in which it is considered a particularly large species. It grows up to three meters and can weigh up to 400 kilograms. Halibut is not only a delicacy, but is also healthy.
Here’s what you should know about halibut
Halibut is extremely healthy due to its balanced nutritional content. It is low in fat and calories, but high in protein. Halibut can live up to 50 years. Incorrectly, halibut is sometimes classified in the butte family, but it actually belongs to the plaice family. Both eyes of halibut are usually right-sided, which is why they are called right-eyed flatfish. They have blotchy upper sides, while their undersides are grayish white. The tail of a halibut is weakly fringed and has the shape of a triangle. In the North Sea, the spawning season is between February and May. In Iceland it shifts between June and August. However, the white halibut belongs to the endangered species and has only small stocks. The same applies to its closest relative, the Greenland halibut. In the meantime, however, the fish are being successfully farmed, which eases 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 additional advantage from breeding. The optimal nutrient balance has fish that has lasted about four years under good conditions. During this time they gain weight and taste best. The WWF declared the farmed halibut as the only one recommended. Halibut is popular because of its firm meat. It can be easily cut into fillets and its consistency is somewhat reminiscent of veal. Its taste is extremely mild and it tastes pleasantly of the sea. The fish is available all year round. Halibut is therefore not seasonal. The color of the flesh is light to almost white. Originally, the fish 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 for health
Halibut is extremely healthy due to its balanced nutritional content. It is low in fat and calories, but high in protein. The omega-3 fatty acids it contains are particularly important for the vessels, brain and heart. Thus, it contributes to keeping the body healthy. In addition, it strengthens the immune system and stimulates brain activity. Thus, it increases performance and also has a positive effect on metabolism. In addition, halibut is said to promote a healthy bone structure. This is said to result in a healthy and good posture. The active ingredients contained in halibut also lower cholesterol levels, combat cardiovascular disease and inhibit inflammation. The beneficial fats cannot compete with animal fats. While fish is fundamentally considered healthy, animal fats are usually rather harmful. Twice a week, halibut or other types of fish such as salmon or herring should be on the table to take advantage of the positive effects on the body accordingly.
Ingredients and nutritional values
100 grams of the fish contain only about 95 calories and 1.6 grams of fat. There are also 20 grams of protein in the same amount of halibut, and it has no fiber or carbohydrates. Instead, it contains the aforementioned omega-3 fatty acids at 490 micrograms. This is a comparatively high content. The same applies to minerals such as iron, selenium and iodine. However, halibut shows peak values in the vitamin E content. 100 grams contain 850 micrograms of the vitamin.
Intolerances and allergies
Allergologically, halibut plays as much of a role as other types of fish. Especially in countries with high fish consumption, allergic reactions are more common than in Europe. With increasing age, however, the intolerance usually weakens and becomes less significant. According to experts, although most allergy sufferers are mainly allergic to certain types of fish, they usually also have intolerances to other types. The allergic potency of 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 mandatory.For some people, inhalation of the vapors during cooking is enough to cause the reactions. Typical symptoms are those reminiscent of hives or neurodermatitis. Fish allergies usually affect mainly the skin and the respiratory system. Oral allergy syndromes with severe burning and swelling in the mouth area may occur. Gastrointestinal symptoms may occur, as well as asthma attacks, shortness of breath and severe anxiety. In anaphylaxis, there are severe swellings in the area of the face and throat. These block the airways and cause blood pressure to drop, so medical attention is needed immediately. It is also worth mentioning the resistance of allergens to heat. It does not matter whether the fish was heated, baked or fried. In addition, pigs and chickens are often fed with fish meal. Allergy sufferers should therefore also be careful with chicken and pork, as allergens can still be found here. Halibut belongs to the class of saltwater fish, which are usually less well tolerated than freshwater fish such as pike, trout or pikeperch. Cross-allergies exist for example halibut, tuna, mackerel and flounder.
Purchasing and kitchen tips
Well-stocked supermarkets carry fillets of white halibut in some cases. These are then frozen and somewhat cheaper than the fresh fish from the dealer. The fish variety is one of the most expensive at all. Therefore, especially fresh halibut should be consumed on the day of purchase, as it does not keep long. Until preparation, the fish should be stored in the refrigerator. The reason for this is the susceptibility of fish and the discomfort that spoiled fish can cause. However, frozen white halibut can be stored in the freezer for up to a year. To prepare, simply rinse the fillets briefly and pat dry. Then the fish can be seasoned and prepared according to the recipe. Frozen fillets should be defrosted in the refrigerator. Otherwise, the meat may become dry.
Preparation tips
Typical ways of preparation, are cooking or grilling the halibut. Many people prefer the fish fried with a little salt and pepper. That’s all it takes to bring out the best flavor 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.