Halibut -

A large flat-fish, longer than the flounder, covered with scales and showing brown above and white on its under side. It is very abundant on most northern coasts from Norway to the United States, and is often of great size - some specimens have weighed five hundred pounds. It is in season all the year and is largely eaten both fresh - generally broiled in the form of steak - and cured by salting and smoking. In England it is known as the "workhouse turbot" because of its cheapness.

"Chicken halibut," much the best eating, is the young fish, averaging two to ten pounds in weight.

halibut is often substituted for turbot. It can, however, be readily distinguished in the whole fish as the turbot has spots on the back and the halibut has not. The turbot is also much wider for its length than the halibut.

Arround Halibut in The Grocer's Encyclopedia

Hamburg Parsley

The Grocer's Encyclopedia
TOP 200

Recipes home
  English cuisine
  *** Star recipes ***
  Healthy food
  About us

Web SuperCooking.NET

Step-by-Step cooking guide on SuperCooking.Net copyright © 2006-2010 by Quid United Ltd.
About all question please contact: supercooking {-@-} quidunited.co.uk