Introduction:
Halibut is one of the largest flatfish and lives in the North Atlantic and the Northeast Pacific. It is one of the most expensive edible fish. The white meat is very tender, aromatic and considered a delicacy.
Use/Preparation:
Halibut is suitable for boiling, steaming, frying and grilling.
Health:
Halibut is low in calories and fat and contains plenty of protein. The omega-3 fatty acids it contains are important for the blood vessels, brain and heart. Minerals such as iron, selenium and iodine as well as vitamin D are also contained in the edible fish. Along with shark, swordfish and eel, it is one of the fish most contaminated with mercury. Fresh halibut is also well tolerated by histamine intolerant people. However, smoked halibut or halibut that has been stored for a longer period of time can contain a lot of histamine.
Alternatives:
Cod has a mild flavour and tender texture, similar to halibut. Both types of fish are a good source of protein, omega-3 fatty acids and vitamin D. Other possible alternatives are plaice, pike perch or sea bass.
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| Average nutritional values | per 100 g |
|---|---|
| Energy (kcal/kJ) | 91/382 |
| Fat | 1,3 g |
| Healthy fatty acids | 0,3 g |
| Carbohydrates | 0 g |
| Sugar | 0 g |
| Protein | 18,6 g |
| Salt | 0 g |
