Halibut – as befits a representative of the flounder family – flat fish; it is also called the marine language – but what kind of fish is not called that. Halibut has tasty fatty white meat and very few bones. One problem is that if the fish was stored incorrectly, there is a risk that it will turn into porridge in a frying pan. It is easier to fry ice-cream halibut: the slightly thawed meat should be quickly allowed to grab on both sides in a hot frying pan, and then brought in a slightly preheated oven. Halibut is good in almost any form: it can be baked, steamed or fried, but its delicate, sweet taste makes the fish ideal for carpaccio. To know better what does halibut tastes like, read on.
Since prehistoric times, local Aborigines living along the coast from California to the Bering Sea have caught halibut using fibrous wood and a hook made of wood or bone. Some fished from canoes or kayaks, others set baited hooks during one low tide and took out their prey during the next. Fishermen supplying salmon to the first Alaskan cannery at Klavok in 1878 also brought in some of this huge flat halibut fish. However, the canned product did not gain popularity at that time. A turning point in the halibut fishery took place in 1888 when the fishing sailing vessel Oscar & Hattie caught 50,000 pounds. The catch was then packed in ice and sent to Boston in railroad cars. The taste of this wonderful halibut fish was appreciated and the turnover of the halibut, the halibut fleet and the profit from the halibut fishery began to grow.
Would you like to know what does halibut tastes like?
Halibut is popular in many countries; it is prepared in completely different ways, depending on habits and characteristics. The Danes eat fatty halibut with horseradish sauce – this combination is good at fighting off the fish oil flavor. Dutch halibuts are usually stewed, then poured with melted butter, sprinkled with parsley and served with boiled potatoes and a salad of leafy vegetables. The British cook white halibut more sophisticated – with shrimp sauce or even lobster caviar. In general, in England, halibut is called halibut (from holy – “holy” and butt – flat fish) – this is due to the fact that the British traditionally served halibut on church holidays and ate instead of meat during Lent.
The Japanese often do not cook their halibut – “hirame”, but eat it raw in their sushi and sashimi. With such an abundance of sea and river fish, one would expect a great variety of fish soups from Icelandic cuisine. However, in fact, only one is brewed in Iceland – from halibut, but there are many recipes.
How to determine the quality of Halibut
To know what does halibut taste like at its highest, you have to know how to determine quality. Halibut, a predatory fish belonging to the flounder family, can reach two meters in size and weigh 200 kilograms. But in stores they sell individuals of the usual size, 30-40 centimeters long and weighing several kilograms. The skin color of such fish depends on the habitat and can be from dark green to brown-black. Halibut has fatty white meat and few bones. This makes this fish popular in cooking. You can boil, fry, bake, smoke, stew, salt and pickle it. On its basis, people prepare soups and main courses, as well as fillings for pies and snacks. The halibut taste of the resulting dishes largely depends on the correct choice of fish.
Halibut recipe baked in foil
Halibut is a deliciously tasty wild fish with many health benefits. Delicate white meat is not for nothing considered a delicacy: moderately fatty, it literally melts in your mouth! Want to have same experience and know what does halibut taste like baked in foil? Follow instructions
The best way to quickly and tasty cook halibut is to bake it in foil with vegetables. This halibut recipe requires minimal effort, and the halibut taste is beyond praise!
It is very convenient to pre-wrap fish and vegetables in a foil envelope and put them in the refrigerator; then you can easily send such a preparation to the oven at the right time and after 30 minutes enjoy the finished dish!
You must place the frozen fish in the refrigerator for 8-12 hours for gradual defrosting. If you are using a whole halibut or fillet on the skin, then you must divide them into portions.
We prepare vegetables: cut the peeled carrots and celery into thin slices, 2-3 mm thick, cut the tomatoes in half. Finely chop the parsley, crush the garlic or chop very finely.
Prepare the butter: soften the butter, add parsley, garlic, dry tarragon, and salt and pepper to it.
Cooking fish for baking: Put each piece of halibut (steak or fillet) on a separate sheet of foil, grease with butter, herbs and garlic and top with carrots and celery cut into rings. Fold each sheet of foil into a neat envelope, wrapping the edges tightly so that the oil does not leak out during baking. You can refrigerate the envelopes for several hours if you are not going to cook right away.
Place envelopes with fish in an oven preheated to 200 – 220 C for 20-30 minutes
Fragrant delicate fish with a side dish is ready! Carefully remove it from the foil and transfer it to a dish, pouring over the remaining juice.
Halibut is traditionally considered a particularly delicacy fish. Halibut meat is distinguished by its high taste and nutritional value, pleasant, delicate texture, good color, excellent taste and delicate aroma. A halibut dish should be beautifully laid out, neatly served and served with dignity. People treat this fish with special respect all over the world. It is perfect meat to cook and serve your loved ones no matter where you live and no matter where you go.