Halibut is the largest ocean flatfish. It is a great source of protein, selenium, and omega-3 fatty acids.
Halibut is a mild fish that is sweet tasting. Its flavor is similar to tilapia. Halibut also does not have a strong fishy smell. Its texture is very firm.
Halibut is a good fish for people to try if they are not big fish eaters.
The Texture of Halibut
Halibut is a white fleshed fish. It is lean with large flakes and a firm but tender texture. Because it is lean, it is a fish that is easy to over cook. Frozen halibut has less moisture than fresh halibut and is easier to overcook.
Halibut is good at absorbing the flavors of seasonings. It is a good match for seasonings like pesto, basil, and lemon. Because of the texture of halibut it is able to be cooked by
- Deep frying
To steam halibut, place at least 1 inch of water in the bottom of a steamer. Place the cover on it and bring it to a boil. Lay the fish on the rack, ensuring that the rack is above the water. Place the cover back on. Steam for 4 to 8 minutes.
Poaching means to cook in a liquid. The fish will absorb the flavors from the liquid, which will usually include a wine of some kind.
Deep frying is the process of breading the halibut with flour and placing it into oil to fry it until it is crispy. The result is a crispy, salty dish.
This is one of the more popular options when cooking fish. It is a well-known dish in various parts of the world.
This is the best option for cooking frozen halibut. This method of cooking helps hold in the moisture of the fish, which is reduced when it is frozen.
You bake fish by placing it on a pan in the oven with seasoning on the fish. You have to be careful that you do not overcook the fish and dry it out. Baking it with olive oil, butter, or sauce will help keep the fish from drying out.
Grilling fish adds smoking flavor to the meat. Like swordfish, halibut has a mild flavor that is easily enhanced by spices and the smoke from the grill. This is a form of cooking that applies dry heat to the surface of the halibut to cook it.
Choosing Halibut at the Market
To ensure that you are getting the freshest cut of your halibut, there are several things to pay attention to. First, do not buy halibut if the flesh is glossy and white. You should also keep an eye out for any cuts that appear dull or dried out. There should never be any brown spots on the white flesh of the halibut. The fish should appear moist, like a steak, and not dried out.
Halibut is a mild fish that even non-fish eaters could potentially enjoy. It has a sweet flavor that makes it enjoyable to even the pickiest eater.
It is a lean fish that does require some attention while cooking. It is very easy to overcook lean fish.