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Black halibut

Black halibut (Latin: Reinhardtius hippoglossoides) is a large flatfish that lives mostly in cold waters with a temperature of -1.5° to 4.5° Celsius.
The body of the black halibut is elongated and very flattened along the sides. Its eyes are both on top of its body. The pigmentation of its body is dark brown. In contrast to other flatfish, black halibut also has a coloured underbelly, albeit a little paler.
The black halibut lives both on the ocean floor and in the higher water levels in the open sea. It feeds on fish such as cod, smaller perch and crustaceans.

Cooking methods

The flesh of the halibut lends itself exceptionally well to grilling, frying or steaming.
As it is slightly watery, it is also very well suited to smoking. During this process, the flesh dries out a little. Smoked halibut is a wonderful addition to salads, terrines or mousses.

Flavour and texture

The flesh of the black halibut is white, particularly delicate and very high in fat. It is therefore considered to be a particular delicacy.

Fishing method

Hooks and long lines
In long-line fishing, numerous bait hooks with branch lines are arranged along a plastic bottom set line. Long lines can be up to 130 kilometres long. However, the amount of bait and length of the line vary greatly.
Mackerel or squid are mainly used as bait. The targeted fish are mostly high-quality edible fish.
The advantages of this fishing method are the comparatively low rate of injury to the target fish compared with net fishing and the fact that the ocean floor is not damaged. The downside of this catch method is the relatively high bycatch rate.

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