Halibut – not the most common “healthy fish” you’d expect to see on your table.This species, native to the cold waters of the Pacific and Arctic Oceans, is rich in protein, B and D vitamins, and Omega-3 fatty acids, which support heart health, enhance brain function, and strengthen the immune system.
The history of halibut as a commercial fish dates back to the era of the first fishing expeditions in the northern seas. There are several types of halibut, with the white halibut, common in northern seas, and the black halibut, found in deeper waters, being particularly valued. The white halibut is an impressively large fish, reaching up to three meters in length and weighing up to 300 kg! Its meat is renowned for its firm texture and pleasant flavor.
Over time, fishermen began experimenting with ways to process their catch, and this led to the development of hot and cold smoking methods. These techniques not only preserved the fish for longer periods but also enriched it with smoky flavors.
Hot-Smoking HalibutHot smoking is a process where fish is treated with smoke at temperatures typically around 80–100°C (176–212°F). This method takes just a few hours, unlike cold smoking, which can take several days. Hot smoking helps retain the fish's juiciness as the heat quickly seals its natural moisture.
During the smoking process, the fish develops a vibrant smoky aroma, enhanced by the refined notes from the aromatic resins of the wood chips.
Uses of Hot-Smoked HalibutHot-smoked halibut is often enjoyed as a standalone dish or as an ingredient in various recipes. Its delicate flavor pairs beautifully with cheese, fresh vegetables, and herbs, making it perfect for appetizers and salads:
Bruschetta with hot-smoked halibut – a light appetizer featuring a slice of crispy bread topped with thin slices of smoked fish, fresh herbs, and a drizzle of olive oil.
Halibut salad – a combination of salad greens, fresh cucumbers, avocado, and smoked halibut creates a light yet nutritious dish.
Pasta with hot-smoked halibut – an aromatic pasta dish with creamy sauce and slices of smoked halibut, perfect for Italian cuisine lovers.
Hot-smoked halibut is also used in cream soups, adding a subtle smoky aroma to the dish.
Halibut prepared through hot smoking is ready to eat and requires no further preparation.
In our store, we offer hot-smoked halibut in 2 × 500 g packages for just €15.99.
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