Halibut Fish
Halibut are a popular edible flatfish, fished largely out of the northern Pacific Ocean in the area of Alaska fishing waters. Halibut are eaten once fully mature, and thus are not extracted from the water until they are seven or eight years old. This flatfish is also a meat eater and will eat just about anything it can catch.
Halibut and Health
Halibut and other cold water fish are a primary source of omega 3 fatty acids, a fat which benefits the cardiovascular system and reduces bad cholesterol. The fish is also a good source of B-vitamins, which reduce damange to artery walls and rebuilds nerve and red blood cells.
Eating halibut and other cold water fish twice a week has shown to help prevent stroke and heart attack.
Preparing Halibut
Deep-frying halibut is a common cooking and preparation technique, though the added saturated fat may deplete much of the heart-healthy benefits of eating the fish.
Baking halibut may allow a substantial amount of flavor to be added via marinade, whereas grilling the fish contributes a direct heat to cook it quickly and lock in moisture.
References
Fast Facts
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A variety of flounder
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Atlantic halibut have been largely depleted due to overfishing
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One serving of halibut provides a day's bodily requirement of tryptophan
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Halibut can grow to 700lbs. The largest halibut caught sportfishing was 459lbs
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Can be cooked and prepared by various cooking methods, fried, grilled and baked
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Alaska halibut fishing is a popular deep sea fishing species
