A highlight for many a fish lover is to find halibut for sale in their favorite restaurant. The restaurant no longer has to be within easy reach of the fishing port. For many a fish gourmet has classed this fish as the 'Steak of Seafood', something which it richly deserves
These are a large flat fish, which can grow to lengths of over 10 feet. They can be found in both the North Pacific and North Atlantic oceans, as they prefer the colder waters. They are bottom feeders, and are ideally camouflaged against the sandy or rocky bottom. Although if you view the underside it is pure white.
These fish will eat just about anything. In fact many fishermen say that if something can fit into it's mouth then that will be eaten. Even the young fish will live on a diet of small crustaceans.
Maybe due to its size there are not many predators for this fish to concern itself with. The main ones are either Killer Whales or sea Lions, although there are a few species of shark that are also known to hunt them. Sadly for this fish, its main predator is man.
These are notoriously slow to mature, and consequently only begin breeding at the age of eight. By this time they're probably no more than thirty inches long. Anything caught below that length is returned to the sea. This is one way to help conserve this valuable food resource.
The normal method of catching these fish is by trawling a long line across the sea bed. Along the line are hooks baited with octopus, which seems to be a favourite diet with these fish. The line can rest on the bottom all day until it gets reeled in. There is even a growing trend towards sport fishing against these specimens.
Unfortunately for the fish, they are an ideal food source and as such are highly sought after. They have a very nice white flesh, which is firm and has a slightly meaty feel. Perhaps this is the reason why gourmets and chefs give it the previously mentioned moniker.
It is an ideal fish to cook by broiling, grilling or even deep frying. It is deemed to be very high in many valuable nutrients, and these include the Omega-3 fish oils. These are important to maintaining the bodies cardiovascular system. So you will often find this fish included in many diets.
It needs to be cooked carefully or it does have a tendency to dry out. If pan frying, try doing so in a little butter and olive oil, but remember to baste it at regular intervals. Perhaps an easier option is to poach it, this has the advantage of keeping the meaty flesh moist. Cook until it just starts to become a flaky texture, at this time the flesh will have turned opaque.
The best times to discover fresh halibut for sale is either summer or fall. However you decide to cook them you will not be disappointed, as they truly are so adaptable to many recipes. As an added bonus they are also good for you.
These are a large flat fish, which can grow to lengths of over 10 feet. They can be found in both the North Pacific and North Atlantic oceans, as they prefer the colder waters. They are bottom feeders, and are ideally camouflaged against the sandy or rocky bottom. Although if you view the underside it is pure white.
These fish will eat just about anything. In fact many fishermen say that if something can fit into it's mouth then that will be eaten. Even the young fish will live on a diet of small crustaceans.
Maybe due to its size there are not many predators for this fish to concern itself with. The main ones are either Killer Whales or sea Lions, although there are a few species of shark that are also known to hunt them. Sadly for this fish, its main predator is man.
These are notoriously slow to mature, and consequently only begin breeding at the age of eight. By this time they're probably no more than thirty inches long. Anything caught below that length is returned to the sea. This is one way to help conserve this valuable food resource.
The normal method of catching these fish is by trawling a long line across the sea bed. Along the line are hooks baited with octopus, which seems to be a favourite diet with these fish. The line can rest on the bottom all day until it gets reeled in. There is even a growing trend towards sport fishing against these specimens.
Unfortunately for the fish, they are an ideal food source and as such are highly sought after. They have a very nice white flesh, which is firm and has a slightly meaty feel. Perhaps this is the reason why gourmets and chefs give it the previously mentioned moniker.
It is an ideal fish to cook by broiling, grilling or even deep frying. It is deemed to be very high in many valuable nutrients, and these include the Omega-3 fish oils. These are important to maintaining the bodies cardiovascular system. So you will often find this fish included in many diets.
It needs to be cooked carefully or it does have a tendency to dry out. If pan frying, try doing so in a little butter and olive oil, but remember to baste it at regular intervals. Perhaps an easier option is to poach it, this has the advantage of keeping the meaty flesh moist. Cook until it just starts to become a flaky texture, at this time the flesh will have turned opaque.
The best times to discover fresh halibut for sale is either summer or fall. However you decide to cook them you will not be disappointed, as they truly are so adaptable to many recipes. As an added bonus they are also good for you.
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