Halibut (black): the benefits of halibut meat and the harm of halibut meat

Halibut belongs to the largest representatives of the flounder family, it swims at a depth of 2000 m, along the bottom of the North Atlantic and Pacific Oceans.

Halibut (black): the benefits of halibut meat and the harm of halibut meat

There are two main types of halibut – white and black. Both are characterized by very slow growth and are found in their natural habitat in limited numbers.

White halibut can reach very impressive dimensions. It grows up to 4 m in length and weighs up to 300 kg. The upper part of the body is colored grayish, and its lower side is white. This type of halibut is considered one of the most valuable and expensive types of fish. It has a white, tender meat, somewhat similar in structure to veal, very tasty and low-fat (1.6 % fat). It is great for frying, stewing, baking (at a temperature of 60 degrees, keep fish pieces for 20 minutes), cooking and grilling. However, due to the small population size, wild white halibut is listed in the Red book, and therefore it is often grown in captivity.

Black (Greenlandic) halibut lives and breeds exclusively in the natural environment. The size of the black halibut is significantly more modest than that of its white "brother". With a length of 1.2 m, it weighs approximately 15 kg. The upper and lower sides of the carcass are covered with black skin; the eyes, like those of flounder and white halibut, are located on the right side. This halibut is an oily fish (10% fat content), for this reason its meat is used for Smoking, stewing, grilling, canning or frying.