Halibut

Halibut or paltusovy - the generalized name of four species of fish of family kambalovy, living in the North Sea. Each of these types meets in northern and east territories of Russia, having important trade value.

All paltusovy are subdivided into several main categories:

• White-backed halibuts - the largest look capable to reach in length about 5 meters weighing 300-350 kg. Includes two subspecies: treat them the White-backed and Atlantic halibut. Are included in the Red List;
• Black (sinekory) halibuts - fishes of the average sizes. Length of a black halibut, as a rule, does not exceed 1,5 meters, and weight - 45-50 kg;
• Strelozuby halibuts - the small fish reaching 70-75 cm in length weighing up to 2-3 kg. It is subdivided into the Asian and American halibut;
• Paltusovidnye of a flounder.

Area of dwelling of halibuts - a northern part of the Pacific Ocean to the coast of the Bering Sea and Japan. Fish prefers to live on a seabed which approximate depth can make 2000 meters. In the summer halibuts rise to a surface a little. Comfortable water temperature for this fish - from 3-6 degrees.

Fish eats small mollusks and larvae which live in a huge number at an ocean floor. Spawns in the winter. Average life expectancy of sea fish - 30 years, puberty a halibut reaches in 10-14 summer age. One female of a halibut casts out about 4 million berries which are born 16 days later.

Halibuts differ from other fishes of family kambalovy in the extended body which coloring varies from olive to bluish-black. Width of an adult individual of a halibut makes about a third of its length which reaches 70-130 cm. The weight of this sea fish fluctuates from 3-30 kg.

Characteristic of a halibut is asymmetry of a skull, and, both eyes of fish are located on the right side of the head. The big mouth of a halibut is located under the lower eye. Despite some homeliness, during hunting the halibut turns in prompt a predator.

Useful properties of a halibut

Flitch - this surprisingly tasty fish - practically does not contain bones. Its meat is rich with phosphorus, potassium, selenium and magnesium, and also vitamins D, B,E, glutaminic and nicotinic acids. The vitamin structure, characteristic of a halibut, in combination with folic acid reduces risks of emergence of cholesteric plaques on vessels, preventing thrombosis. Mineral substances fight with free radicals, keeping integrity of cellular membranes.

However, the greatest value of flitch is made, perhaps, the Omega-3 by fatty acids. They I play an important role in work of cardiovascular system: prevent arrhythmias, promote clarification of blood vessels. In combination with amino acids (and them in flitch is around seven), the Omega-3 fatty acids interfere with emergence of malignant new growths. Besides, polyunsaturated fatty acids promote sight preservation, performing prevention of such diseases as "macula lutea dystrophy", "a syndrome of a dry eye" and many others. It is very useful meat of a halibut for elderly people as the elements which are its part interfere with dying off of cells of a brain, protecting old men from Alzheimer's disease.

You should not forget also about such valuable product as caviar of a halibut. Protein of caviar of a halibut is acquired many times quicker, than meat and is dietary food. Besides, caviar of sea fish differs in the high content of iron and iodine, protecting an organism from anemia and diseases of a thyroid gland.

Caloric content of a halibut

Caloric content of a halibut makes 103 kcal / 100 гр. Nutrition value:

• Proteins - 18,9 g;
• Fats - 3 g;
• Carbohydrates - 0 g.

It should be noted that when frying the caloric content of a halibut increases several times that is promoted by ability of fish to absorb in itself fats. The most fast species of fish - белокорыйпалтус which meat has smaller fat content in comparison with other types.

Contraindications

Halibut - rather fat fish therefore people need to eat with disturbances of a GIT with care. In a smoked and salty look the halibut is not recommended to children, people with diseases of kidneys and a liver in an aggravation stage, and also to cores and hypertensive persons.