|
France · Occitanie · Pyrénées- Orientales| Common Animals Fish Mushrooms Flora |
|
Hippoglossus hippoglossus |
http://en.wikipedia.org/wiki/Pacific_halibut
http://en.wikipedia.org/wiki/Atlantic_halibut
July: High activity. Flounder actively hunts and may migrate to deeper waters.
Safe for humans. One of the largest and most valuable commercial fish in the North Atlantic. Used in traditional Scandinavian, Canadian, and Russian cuisine.
Flat body with both eyes on the right side. Inhabits deep waters and grows slowly. Can reach over 2.5 meters in length and 300 kg in weight.
Deep-sea bottom fishing Use of heavy jigs or live bait Boat fishing at depths from 50 to 300 meters
Prefers cold, deep waters with sandy or muddy bottoms. Most active at dawn and dusk. Requires heavy-duty gear — fish can exceed 300 kg.
Average weight: 1.5 kg
Meat is firm, white, and boneless. Ideal for filleting and large cuts. Freezes well without quality loss. Has commercial importance.
Back: Steaks, grill, baking
Belly: Frying, fish soup
Fillet: Braising, boiling, smoking
Belly: Frying, fish soup
Fillet: Braising, boiling, smoking
Grilled Halibut Steak (Grilling)
Golden crust, served with lemon and garlic butter
Golden crust, served with lemon and garlic butter
1. Marinate steak in olive oil, lemon juice, and herbs.
2. Grill for 4–5 minutes on each side.
3. Serve with garlic butter and fresh herbs.
2. Grill for 4–5 minutes on each side.
3. Serve with garlic butter and fresh herbs.
Baked Halibut with Potatoes (Baking)
Hearty home-style dish
Hearty home-style dish
1. Place fillet and potatoes in dish, season and drizzle with oil.
2. Bake at 180°C for about 35 minutes.
3. Serve with dill and lemon.
2. Bake at 180°C for about 35 minutes.
3. Serve with dill and lemon.
Braised Halibut in Cream Sauce (Braising)
Tender meat with creamy flavor
Tender meat with creamy flavor
1. Sear fish pieces, add cream and spices.
2. Cover and braise for 15 minutes.
3. Serve with mashed potatoes.
2. Cover and braise for 15 minutes.
3. Serve with mashed potatoes.
Halibut Fish Soup (Boiling)
Rich broth, ideal for cold climates
Rich broth, ideal for cold climates
1. Boil head and spine with onion and carrot.
2. Add fillet and potatoes, cook until done.
3. Garnish with dill and serve hot.
2. Add fillet and potatoes, cook until done.
3. Garnish with dill and serve hot.