Halibut or Paltusova - generic name of a family of four species of fish flatfish found in the northern seas. Each
of these species is found in northern and eastern areas of Russia, having significant commercial value.
All Paltusova divided into several main categories:
- Turbot - the largest species, capable of achieving a length of about 5 meters with a mass of 300-350 kg. It includes two subspecies: these include Khingan and Atlantic halibut. Listed as endangered;
- Black (Greenland) halibut - the fish of medium size. Length Greenland Halibut, usually not more than 1, 5 meters, and weight - 45-50 kg;
- Strelozubye halibut - a small fish, reaching 70-75 cm in length up to 2-3 kg. Divided into Asian and American halibut;
- H. dubius.
Habitat halibut - North Pacific to the coast of the Bering Sea and Japan. The fish prefer to live on the sea floor, the approximate depth of which can be up to 2000 meters. Summer halibut little rise to the surface. Comfortable temperature of water for the fish - by 3-6 degrees.
The fish feed on small mollusks and larvae that live in large numbers at the bottom of the ocean. It spawns in winter. The average life expectancy of marine fish - 30 years puberty as halibut reaches 10-14 years of age. One female halibut buttonhole about 4 million. Eggs, which hatch after 16 days.
Halibut different from the rest of the family fish flatfish elongated body, the color of which varies from olive to blue-black. Width adult halibut is about a third of its length, which reaches 70-130 cm. The weight of this marine fish range from 3-30 kg.
Halibut is a characteristic feature of asymmetry of the skull, and both eyes of fish are located on the right side of the head. Big mouth halibut is located under the lower eye. Despite some clumsy, while hunting halibut turns into swift predator.
Useful properties halibut
Halibut fillet - this amazingly tasty fish - contains almost no bones. Its meat is rich in phosphorus, potassium, selenium and magnesium, and vitamins D, B, E, glutamate and nicotinic kislotami.Harakterny for halibut vitamin composition in combination with folic acid reduces the risk of cholesterol plaques in the blood vessels, preventing thrombosis. Minerals fight free radicals, maintaining the integrity of cell membranes.
However, the most valuable halibut is, perhaps, the Omega-3 fatty acids. They play an important role in the cardiovascular system: prevent arrhythmias, help cleanse the blood vessels. In combination with amino acids (and their halibut, there are about seven), Omega-3 fatty acids prevent the occurrence of cancer. In addition, polyunsaturated fatty acids contribute to the preservation of view, implementing the prevention of diseases such as "macular degeneration", "dry eye syndrome" and many others. Very useful meat halibut elderly, as its constituent elements prevent death of brain cells, protecting the elderly from Alzheimer's disease.
It is not necessary
we forget about this valuable product like caviar Halibut. Protein caviar Halibut is absorbed much faster than meat and is a dietary food. In addition, marine fish roe is rich in iron and iodine, protecting the body from anemia and thyroid diseases.
Calorie halibut is 103 kcal / 100 g. the nutritional value:
- Protein - 18, 9 g;
- Fat - 3 g;
- Carbohydrates - 0 of
It should be noted that when frying halibut calorie increased by several times, which promotes the ability of fish to absorb fat. Most lean fish species - belokoryypaltus meat which it has a lower fat content compared to other species.
Halibut - enough oily fish, so eating for people with gastrointestinal disorders need to be careful. Smoked and salted halibut is not recommended for children, people with kidney and liver in the acute stage, as well as high blood pressure and heart problems.