Fishing in northern Norway. Some features of halibut fishing. Description and methods of fishing for halibut Sea fishing in Norway for halibut

Closer to August, when the close breath of the Arctic Circle makes the nights noticeably colder, halibut begins to migrate to the shores of the Sea of ​​Okhotsk near Magadan. Halibut is one of the most valuable and delicious fish in the Sea of ​​Okhotsk. But this is not only valuable meat, it is also a nice fishing trophy. Therefore, many residents of Magadan go to sea, not afraid of storms and cold water, to enjoy fishing for this really big fish.

Today I want to talk about how halibut is harvested with all its subtleties.

It must be said right away that halibut is not caught from the shore. At all. Its food base is located at depth. It includes herring, cod, flounder, and other inhabitants of the depths of the Sea of ​​Okhotsk. Therefore, in order to at least try to catch halibut, it is advisable to go out to sea. And he will move quite far away from Nagaev’s native bay.
The best place to catch halibut is near the Koni Peninsula. The peninsula is located 70 kilometers (as the crow flies) from the city of Magadan. It is no secret that to travel such a distance by sea, normal sea transport is necessary.

Wealthy people can afford to buy a small boat (from 2 million rubles) for such trips. But what about those who don’t earn as much? That's right - chip in and hire suitable transport for fishing. It’s good that there are those in Magadan who provide similar services...

So, the first component of good halibut fishing is transportation.

1. This vessel offers sea access for halibut fishing in Magadan. Yes, this is a former fishing seiner, bought by a private owner to provide tourism services to the population. All the details that are unnecessary for him in his current incarnation have been cut off, and he doesn’t look very good, of course. But still, this is a full-fledged sea vessel, capable of traveling several tens of kilometers across the sea and returning you back to the port.

2. And this is what the ship looked like in its youth. More precisely, this is not it, this is another fishing seiner. But they are all similar to each other.

How does fishing for halibut begin on this vessel? An initiative group of citizens, no more than 20-23 people, gathers, donates money (one fishing trip - approximately 3500-4000 rubles), gathers in the fishing port of Magadan and, using a motor boat, is loaded on board the vessel. It would seem that more people mean paying less money, but it all comes down to sleeping places. The fact is that the ship does not have outstanding speed characteristics, so it takes 8-10 hours to get to the halibut fishing site at night. You want to spend them in comfort (at least relative), so the number of available tickets for one fishing trip is calculated based on the number of sleeping places.

3. Once everyone is on board, the anchor is raised and the halibut journey begins. However, this time something went wrong, and the sailor was forced to climb into a special place where the anchor chain is retracted.

4. Well, after repairs - to the sea.

As I said above, before fishing you need to spend about 8-10 hours on a moving vessel. While it is still reaching the desired square in the sea. There is absolutely nothing to do at this time, so some are telling stories, some are knitting gear, and some are sleeping. I prefer to read a book, because otherwise there is absolutely nothing to do.

5. A typical cabin on a ship. By the way, below the person on the bunk is another sleeping place, no matter how strange it may seem. The total result is that a 4-berth cabin can accommodate six people. A little cramped, but no offense.

6. Although there are such accommodations in the hold - it’s up to who gets what places.

The next component of halibut fishing is gear. There are no secrets here, because this is very exotic fishing. There are few competitors, so hiding something about gear is complete nonsense. :)

Halibut tackle is primarily a load. I mentioned above that halibut is found at great depths. In my practice, there is a case when I had to drag halibut from a depth of about 100 meters. Well, the average depth when fishing for halibut is 60-70 meters. This means that in order to catch halibut, you must first lower the bait and bait to the required depth. With a small load, the bait will sink slowly. Therefore, the load must be large so that the bait quickly reaches the bottom.

We've dealt with the load, now about the fishing line. The weight of halibut ranges from 3 to 30 kilograms. I know, I know - that he can even be three hundred kilograms. But I’m only talking about those I caught myself. It is clear that not every fishing line is capable of pulling a 30-kilogram carcass from a depth of 100 meters. Therefore, if you fish for bait, you use special thick fishing lines with a diameter of about two millimeters (not 0.2, but exactly 2 mm). Not only is it very strong, but it also doesn’t cut your hands as much as a regular one.

If you fish with a normal set (a spinning rod and a powerful multiplier reel), then you use a braided line (braided line, drag line) with a diameter of 0.50 mm, capable of withstanding loads of up to 50 kilograms.

7. Let's move on to the bait. Since halibut is a large and predatory fish, the bait for it must be appropriate. A variety of jigs and vibrating tails are often used, imitating all kinds of underwater creatures. And the colors are simply the most eye-popping. Most of the baits on our market are Norwegian and American. Although recently Russian versions of baits have appeared. Very often the silicone bait is combined with a load. Then there is no need to attach an additional cargo hanger.

8. A silicone squid with a piece of beef heart as bait (above) can also be effective. Or just a set of hooks with fish as bait.

9. Or this rig. The main thing in it is good metal rings so that the halibut cannot bend, a strong rope (some prefer it to fishing line) and a good load of 300-400 grams.

The next part is the halibut fishing itself.

11. Finally, the desired point has been reached. Provided that the ship leaves Magadan at 9-10 pm, it usually arrives at the point at 5-6 am. It's time to catch halibut.

12. Closer to September - arriving at the point at dawn leads to the appearance of such landscapes. In the halibut fishing area the landscapes are generally very gorgeous. And if you suddenly don’t catch halibut, it’s okay - after all, seeing such beauty is also worth a lot in life.

How does the actual halibut fishing work? The ship arrives at the point, turns off the engines, and the fishermen disperse along the sides of the ship with fishing rods and hooks. Bait is put on the tackle - there's a lot of difference here. Some people like smelt, flounder and herring, others will never put on fish, but always put on pieces of lard or beef heart. Then the gear is lowered to depth.

13. And the people begin to wait for a long time.

14. Although the wait can only be partly called long. In fact, the bites will begin almost immediately. The truth is that the halibut will not always bite. It is very often easy to miss and start catching flounder, pollock or ruff.

But if a halibut does bite, this feeling cannot be confused with anything. It seemed like a fish, just a fish, like a flounder - only big. But the more surprising the bite. The flounder just sat on the hook and hung there. This won't work with halibut. Fighter. He will resist to the last. And taking into account the fact that this fish is extremely strong, the resistance to fishing turns out to be colossal. It looks like a series of exhausting blows to a spinning rod. Blow, blow, blow - and silence. You can drag on for a while, carefully winding the line onto the reel. You pull up a few meters - and then again there are impacts and the squeal of the clutch. Then you start all over again. The larger the fish, the more difficult it is to pull it out. It is not uncommon to see bent rings on gear and broken fishing line.

In my practice, there was a case when from the moment of biting to the appearance of halibut on the surface of the sea from a depth of 100 meters, about 40 minutes passed. 40 minutes of an exciting fight with a fish resisting on the other side is a lot. And a lot of adrenaline is released. After such fishing trips, you want to go after him again and again.

But finally the halibut is on the surface of the water. Didn't tear off the tackle, didn't straighten the hook. The next important step is to get it from the water to the deck. After all, you can’t just throw it by weight. Then the line is guaranteed to break. Especially if the halibut is large. Therefore, the comrade standing next to him comes into play. There is always a boat hook with you on board. You have to be sure to hit the halibut and get it dirty the first time. If this doesn’t work out the first time, the chances that the halibut will go into the depths with your gear increase significantly. Therefore, someone who knows how to sear halibut well is worth its weight in gold. I have such a person on my team and he deservedly bears the title of “hook man.”

15. Purple process.

16. Hurray. Halibut on deck. You can breathe out calmly.

But after you get the halibut, you can’t relax. We need to keep catching. After all, everything is so fleeting, and one halibut is very little.

17. The average size of halibut caught in our country is 10-15 kilograms. Smaller ones are found, but rarely. But mostly like this.

18. Although I also have this 30-kilogram pig in my trophies. Somehow I'm holding it in my arms.

19. Yes, yes. These are the enormous tails - it happens that you come across them.

But in addition to halibut, on such fishing trips you can often catch other sea fish.

20. One of the most beautiful/ugly catches. Goby. You can eat them, but they are very scary. Huge head, stomach, and tail. They look very scary, but at the same time they are absolutely harmless.

21. Another bull. Head, fins and tail. All.

22. And there are bycatches that are quite valuable. This fear person is both dangerous and scary. But very, very tasty. It's called catfish. She's a dog fish. She has very strong jaws because she feeds on shellfish and crabs. Therefore, it can crush the fingers of a careless fisherman just once. But, I repeat once again - very tasty. Although it comes across rarely.

23. But most bycatch is common. Cod, pollock (left) and ruff (right). Although it is only called ruffe, it is actually sea bass.

You can catch a lot of these bycatch when fishing for halibut. At least a hundred kilograms. Another thing is that catching halibut itself is still very interesting, compared to these bycatch. If only because the same pollock does not resist at all when fished. Like the goby, like the catfish.

Well, traditionally - what to do with halibut after catching?
In fact, there are a lot of options. Since this is a very fatty fish, it makes excellent cutlets. It’s also good to bake it in foil with rice and lemon. It's just that fried halibut is no worse than any other beef steak. And both children and adults like fish soup. In general, fish is tasty, and you can prepare many different and healthy dishes from it.

Well, traditionally, my short video about fishing for halibut in the Sea of ​​Okhotsk, but not on a large vessel, but only on a small Sharket-type boat:

This is how we get halibut in Kolyma. Have you ever tried it?

If you find yourself in Norway and can’t imagine yourself without fishing, then this article will tell you about how halibut fishing happens in Norway. It can be said that halibut is considered one of the most prestigious trophies in the world. Its impressive size always surprises tourists who, under the guidance of an experienced guide, witness the fishing of this giant. Halibut is a member of the flounder family. The record heaviest weight was recorded at 160 kg. The maximum length of Atlantic halibut is 4 m. It is used to prepare delicious canned food, smoked, hot and cold dishes. The hunt for halibut begins in May.

Where to catch halibut in Norway?

Fishermen all over Europe dream of catching this giant fish, the successful catch of which depends on the right location. Fishermen believe that when fishing in northern latitudes, the catch is rich, the fish are quite easier to catch and they are larger in size there. In the southern part you may be left without a catch. If in the Lofoten area one fisherman can catch 30-40 kg of fish per day, then in central Norway such wealth is rare.

It is better to go to western or central Norway to catch halibut with your family. The climate there is warmer, and after fishing you can do something else. For example, you can choose Hitra Island or Smela Island. Having a car is desirable. In addition to trophy halibut, you can also be happy with molva, that is, sea pike (a world record was once set on Hitra Island - 46 kg). Monkfish and large pollock are also not uncommon there. If you are in Norway in the summer or autumn, then you are sure to catch Atlantic hake.

We do not advise you to travel with your family to Northern Norway, since the northern nature of this region is too harsh. However, if you really want to catch a trophy halibut with a personal record, you need to get to the Tromsø (Lofoten) area and go even further - to Nordkop.

When to catch halibut in Norway?

If you decide to combine vacation with fishing, then you need to start the season in May until almost September. Sun, warmth, absence of storms, pleasant weather - you will only be happy. However, do not forget about the surprises of the ocean and take care of warm clothes. And remember that 25-degree heat on the shore will not save you from the coolness at sea.

Fishing in northern Norway begins on the polar night, since it is in early January that you may have a real opportunity to become the owner of a record fish, as huge schools approach to spawn. But you can devote only 2-3 hours to good fishing at this time due to frequent strong storms. Around the beginning of March, cod will smile at you from the deep waters. The peak season for halibut is considered to be July–September, and in November the fishing season in northern Norway ends. Of course, you can also fish in the Trømsø area in winter.

Fishing in central and western Norway, as practice shows, is possible all year round. Depending on the time of year, only the composition of the catches changes. Trophy moth catches especially well in cold water.

Why catch halibut in Norway?

In this region, seaworthy motor boats or small boats are more commonly used. They accommodate 2-4 anglers. If you decide to fish on a boat, then remember that you will have to drive it yourself, since, as a rule, the guide is a fishing instructor. However, for an additional fee he will probably be able to steer. If for sea transport you have chosen a boat with an engine over 115 hp. p., then having an international certificate for the right to steer is simply necessary, otherwise you will have to hire a skipper.

The best bait for halibut in Norway may be jig heads. This is the most effective way of catching fish, since it imitates the fish itself. Often fishermen use special scent sprays that perfectly attract halibut fish. Vibrating tails are also considered catchable baits, which, however, are very often simply accompanied by halibuts, which they grab.

We can safely say that among other fish trophies, halibut is considered one of the most prestigious. This fish lives in the waters of the Atlantic Ocean - for which it received the name Atlantic halibut. Being a member of the flounder family, halibut often amazes with its size.

The most record fish ever caught weighed 160 kg with a maximum size of 4 meters.
Halibut is used for preparing both independent dishes and canned and smoked meats.
The hunt for this fish opens around the beginning of May.

How to catch halibut

Since halibut is a sea fish, when hunting it it is recommended to use small boats or motor boats that can accommodate 2-4 people.
Most people agree that the main bait for halibut are jig heads - sinkers of a specific shape with a hook attached to it, cast from lead and intended for jig fishing, respectively. Their main advantage is that jig heads imitate the fish itself, so halibut is easily caught on bait of this kind.

Often, to enhance the effect, fishermen use special scent sprays that attract halibut even more. Some hunters note the effectiveness of using vibrating tails, although others argue that it has the effect of attracting halibut rather than catching it: the fish only accompany such a thing in the water, but not enough.

Please note that to catch halibut you simply need a long spinning rod. A short version will inevitably lead to a break in the cord. The spinning rod should be light, otherwise your back and shoulders will quickly ache, and also be at least 56 kg according to the calculated breaking weight.
Summarizing the experience of many halibut fishermen, we have compiled a list of the most useful and effective tips for catching this trophy fish.

Secrets of successful halibut fishing:

• Be sure to take a supply of cords with you when you go to sea so that you don’t suddenly find yourself without gear.
• If possible, choose a sandy bottom with changing tides. Shallow water with depressions can also be an ideal place for halibut fishing.
• Get yourself a quality marine reel. Ideally - with low weight.
• Combine different techniques for catching halibut: lower the bait to the bottom, raise it a meter or two, lower it again.
• Don't forget to check your bait for algae from time to time.
• Take your time to catch the fish: big fish are always careful and if you strike sharply, you can lose the halibut along with the spinning rod. Your main task is to perform the hook correctly, hook it well, and then fish out the fish. Be patient, as it can sometimes take several hours to catch and pull out halibut.
• Remember that it is not easy to pull out a fish, and it is generally unrealistic to do it alone. As a rule, other fishermen also join in and there’s no time for their own fishing.
• Be sure to have a hook (hook)! When the fish is already close to the boat or boat, you only have 15-20 seconds to hook it. In this case, the hook must be wrapped with rope in advance, preferably in two layers, in order to better adjust the length, if necessary.

When hunting halibut, like any other fish, the right location is critical to the catch. It is no coincidence that fishermen from all over Europe meet in Norway every year with the desire to profit from a large catch. Therefore, it has long been found out that in the northern latitudes this individual is easier to catch, and the fish itself is larger, in contrast to the southern part, where you can be left without a catch at all.

Halibut fishing in northern Norway

In the Lofoten Islands, a fisherman can boast of a halibut catch of 30-40 kg, while his colleague keeping watch in central Norway can hardly boast of such wealth.
If you are traveling with your family, then a good option would be for you to travel to the western or central part of the country, where the climate is milder, and in between hunting for sea riches, you can organize other, no less exciting leisure activities on land.
If you cannot resist the desire to catch a huge fish, then Northern Norway, namely the Tromsø (Lofoten) region is what you need, and Nordkop is generally a guarantee of success, but remember that northern nature is harsh even for a Russian person.

Halibut fish is one of those aquatic inhabitants whose size can easily be larger than the fisherman catching it, since this bottom predator can weigh much more than 100 kilograms. When catching such fish, you need appropriate gear. However, amateur fishing for this fish has not become very widespread, which is due not only to the inaccessibility of the seas where it lives for many fishermen, but also to the rather high cost of gear for sea fishing, which, based on the size of the trophies, has special requirements.

Maintaining or renting a boat can also be a problem, because for such fishing you need a reliable boat. However, given the possible size of the trophy, as well as the stubborn resistance of the fish, many anglers believe that it is worth the expense. White halibut - Atlantic or Pacific - is especially popular among fishermen, since among halibuts these are the largest representatives, whose weight can exceed 300 kilograms.

Halibut is a general name that refers to 3 genera and 5 species of fish:

• White halibut include Atlantic and Pacific halibut. They are distinguished by their largest sizes - these fish can weigh a couple of hundred kilograms (the sports record is about 200 kilograms, but there are also references to larger specimens).
• The largest halibut is the Pacific halibut, its maximum weight can reach more than 360 kg, with a length of over 4 meters.
• Arrowtooths include Asian and American species. They have the most modest size among these fish - they rarely weigh more than 3 kilograms.
• The black halibut (or also black-necked) is the only representative of the genus. Can reach a weight of more than 40 kilograms.

All these fish have a similar body structure, but there are also differences that make it possible to distinguish individual species. The body has a diamond-shaped or closer to an oval shape (halibuts are more elongated compared to other flounders). The eyes of all species are located on the right side, and the features of their placement, as well as the shape of the lateral line, nostrils, color and size distinguish representatives of different species. The body color is grayish to olive or black on the side turned upward, and whitish or light brown on the blind side. The habitat of the fish is the northern parts of the Atlantic and Pacific Oceans.

Features of spawning

The timing of spawning differs both depending on the specific species and on the sea in which the fish lives. Thus, white halibut spawns from December to May, at water temperatures up to 7 degrees. To do this, the fish enters the fjords, or gathers in coastal holes with depths of up to 700 meters. In this case, the eggs do not stick to any object, but remain in the water column until the larva emerges from the egg. Young individuals live and feed in relatively shallow water areas, and do not descend to great depths during the first years of life.

Habitats and diet features

All these fish are predators, and white-skinned halibut, and arrowtooth, as well as black ones, hunt other marine life, but the diet differs significantly depending on age, and, accordingly, size. Young representatives of the species feed mainly on small crustaceans such as shrimp and crabs, and upon reaching more impressive dimensions they switch to cod, pollock, squid and octopus, which must be taken into account, or bait for a rig with dead fish.

Photo 1. Sea, sea...

White halibut, as well as other species of this fish, lead a bottom-dwelling lifestyle. However, during hunting, they are able to rise close to the surface, while holding their body vertically rather than horizontally. If you plan to fish for halibut, then you should take into account that shallow waters are mainly inhabited by young fish that have not yet reached large sizes, but trophy specimens can live at depths of more than 1000 meters, reaching areas with shallower depths only. Arrowtooth halibut is also occasionally found in shallow water areas.

Important! It is believed that these fish especially love areas with a sandy bottom. It is in such places that you should look for halibut first.

Necessary gear

Compared to freshwater fishing, sea fishing requires larger financial investments. First of all, this applies to swimming equipment, as well as gear that is subject to requirements that are not typical for river or pond fishing.

The following requirements apply to sea fishing gear:

1. The rod must be powerful, capable of handling loads of more than 600 grams. At the same time, the fishing rod should be light to facilitate wiring. The preferred rings are large in diameter, mounted on strong legs (attachment points to the form should not be less than 3, otherwise the legs may not hold up; rollers are also suitable instead of rings).
2. , since only they are able to withstand the load that a fish weighing more than 100 kilograms creates when playing. It should also have a very capacious spool, since if the hunt is for halibut, the fishing will take place at great depths. The multiplier must be protected from exposure to sea water; a normal multiplier in such conditions will quickly become unusable due to metal corrosion accelerated by salt.
3. You will also need fishing line or a large diameter (the use of options with a diameter of more than 1 millimeter is common for sea fishing).

We should not forget that in order for such fishing to be not only effective, but also safe, you need to use swimming equipment suitable for sea conditions.

Lures used

All baits that are used when fishing for halibut can be divided into three main groups:

Photo 2. Silicone imitation.

• Dead fish on the rig.

Photo 3. Jigs.

When fishing with silicone baits, hinged rigs are not used; special heavy-weight marine jig heads are used, which are also usually equipped with 2-3 hooks (single and triple, or two tees).

The rig for dead fish can be used either of the type familiar to river fishing or intended for marine conditions. The latter strongly resembles a jig head, but has a long protrusion on which the fish is mounted. The sinker can also weigh more than 600 grams. The body weight of the fish used can be more than 1 kilogram.

Important! You can increase the attractiveness of a dead fish in a very simple way. It is enough to make a couple of cuts along the ridge, and the smell of the prey will increase significantly, attracting fish located at a distance from the fishing point.

Spoons are used relatively rarely when fishing for halibut. Large jigs are used. They play with sea lures at the very bottom, and with the right pauses and tosses, you can provoke a halibut bite.

Halibuts(otherwise known as sole) are three genera of fish from the flounder family. There are 5 separate types in total; they all live in the northern seas, including waters that territorially belong to Russia.

Description of halibuts

Halibuts, like all fish from the flounder family, have an asymmetry of the skull, but it is not as pronounced as in other species. The main differences are that they have a longer (relative to the width), slightly pointed body, close to an oval shape. The caudal fin is notched, the dorsal fin begins immediately above the eye located at the top. There is a spine in front of the fin at the anus, and on the lateral line there is a sharp bend above the pectoral fins.

Types of halibut

Halibuts known to experts are:

• the genus of White-barked halibut: it includes the Atlantic halibut, reaching a length of 4.7 m and a weight of 337 kg (listed in the International Red Book), and White-barked halibut;
• genus of Arrowtooth halibut: consists of Asian (usual fish weight 2...3 kg, grows up to 73 cm) and American (usual length 83.5...45 cm, weight no more than 3 kg) arrowtooth halibut;
• genus of Black Halibuts: includes one species - Black Halibut or Blue Halibut; its length is possible 1.2 m, and its weight is 44.5 kg.

Halibut-shaped flounders also exist in nature.

Where is halibut found?

Halibuts live in the Pacific and Atlantic oceans, in their northern parts. Their specific types:

• black and common - in the Seas of Okhotsk, Bering and Barents;
• Asian arrowtooth - in the Okhotsk Sea, also in the Bering Sea, sometimes caught in the Sea of ​​Japan;
• American arrowtooth - in the seas located off North America (western shores from the northern point of California to Alaska), near the coast of Kamchatka from the east, in the waters washing the Asian shores of the Bering Sea.

Halibut fish lifestyle

All types of halibut are predatory fish; their food consists of cod, gerbil, flounder, mackerel, herring, stingray, pollock, crustaceans, mollusks, etc. For life, the fish “prefers” water with a temperature of at least +3 °C. In boreal regions of the oceans it lives at depths of up to 200 meters; in colder regions it can be found at depths of 700 meters.

The main habitat of halibuts is bottom layers.

They live 30 years, becoming capable of producing offspring after 7...17 years of age. Halibut spawn in cold (+2 °C...+10 °C) water, usually in winter and spring, at a depth of 300...1 thousand meters. The fertility of females is 2.5...0.3 million eggs. The fry hatch on the 17th day at +6 °C. Their development occurs with transformations inherent in all flounder fish.

Halibut fishing

Halibuts are a valuable breed of fish. Especially in Russia (Barents and Far Eastern seas), in Norway halibut is harvested industrially; At the same time, mainly bottom longlines are used to catch it.

Amateur fishing has also developed recently. Thanks to the companies that appeared in Norway and Russia, many Russians joined it. Fishing is carried out in the seas adjacent to the coast of Norway. It is carried out mainly from boats, by vertical manipulation of the bait at the bottom. For fishing, spinning rods of appropriate power are used.

From the advice that exists, for example, on the Internet, for those who want to fish for halibut, you can formulate several general ones that will give you an idea of ​​​​catching this unusual and stubborn fish. They are as follows:

• First, when you decide to go halibut fishing, you need to plan everything carefully. It is necessary, for example, on the Internet, to familiarize yourself with the behavior of fish, fishing techniques, and the equipment that is used. The success of the enterprise directly depends on the breadth of your knowledge.
• Secondly, you need to be careful about finding a place suitable for catching halibut. And find exactly one where there is a high probability of catching a worthy specimen. At the same time, it is not necessary to focus on well-promoted databases, where, precisely because of their popularity, prices sometimes go through the roof. There are many other, less well-known bases in Norway where you can catch good fish without overpaying. Among these are located in the Myrfjord region (north of the country); They are more difficult to get to, but be sure to find your halibut there.
• Thirdly, you need to catch halibut only in sea areas with a sandy bottom.
• Fourthly, fishing tactics must be competent. Halibut fishing is generally calm and boring. It just requires patience and the ability to wait in the wings. And when it happens, you will feel it in the gear.
• Fifth, when going out to sea, always check your halibut gear. You need to take a spinning rod that is not short for fishing, otherwise you will get continuous breaks. The rod should be light, otherwise after a few days of fishing you will not be able to lift your arms or move your neck. The cord must be strong, you need to take spare ones, otherwise you can quickly be left without fishing.
• Sixth, the reel. This is definitely a multiplier, and a light weight one at that.
• Seventh, the most effective way to catch halibut is by jigging, although trolling is also used. The best bait is Mieko Predator 28. Single hooks are better - there will be fewer problems when unhooking caught fish. Many people fish with live bait using a special gripping head. Naturally, the marked baits are not the only ones; you can use others.
• Eighth, when fishing vertically, it is more rational: lower the bait to the bottom, make 2...3 lifts and lowers (within a meter); then you need to remove the bait and check its condition and the presence of algae on the hook.
• Ninth, halibut always bite very unexpectedly - there is always a chance (from fright) of losing the spinning rod and all the gear. The hooking must be prompt; Next is fishing, which consists of dragging the fish and winding the line with a reel. And be patient - sometimes it takes more than one hour to catch a decent fish.
• Tenth, there may be a problem when hauling the caught halibut on board. Count on the help of nearby fishermen. And if this doesn’t help, tow the prey to the base by water.
• Eleventh, it is impossible to pull out halibut without a hook. It should always be at hand. And, most importantly, it must have a fastening rope, which should only be attached to parts of the boat (for example, to the railing).
• Twelfth, treat fish with care. If you hurt her, always try to pull her out - otherwise she will die.
• Thirteenth, if you are not stubborn, it is better not to go halibut fishing, but to look for something simpler.

Useful properties of halibut

The most valuable meat is white (American) halibut: it has a pleasant acidity and is considered the most delicious by gourmets. However, fishing for this type of fish is limited due to the threat of complete extinction (located in the International Red Book). The main object of the fishery today is blue-skinned halibut, the taste of which is also high. You can also find arrow-toothed species on the market: and although the benefits of halibut of this species (the taste and value of the meat) are much lower, fish production is constantly increasing due to a sharp decrease in the number of white-skinned species.

Halibut is available for sale in frozen and fresh forms. Cooks and just housewives prepare the most unusual, varied dishes from halibut: cold and hot appetizers, baked, fried, boiled, stewed, salted, smoked in various ways. In stores you can buy canned halibut or its caviar, which are good snacks and are used in preparing salads, sandwiches, etc.

Halibut meat is distinguished by its white color and fat content (up to 1 g of fat in every 100 g of fillet); thanks to the latter, fish dishes come out tender. Liver fat contains vitamin A, which is 200 (!) times more abundant than cod. The nutritional value of halibut in the presence of a record amount of omega-3 acids is useful for people suffering from tumors and cardiovascular disorders. Halibut meat also contains potassium, phosphorus, magnesium, selenium, proteins and vitamins D, B, E, glutamic and nicotinic acids. All together allows it to be used in dietary nutrition.

Calorie content of halibut is ~142 kcal. Meat contains:

• 80.34% water, 18.56% protein, 1.33% fat, 1.29% ash and virtually no carbohydrates;
• vitamins (per 100 g): A (20 mcg), B1 (0.05 mg), B2 (0.03 mg), B3 (6.513 mg), B5 (0.343 mg), B6 ​​(0.548 mg), B9 (12 µg), B12 (1.1 mg), E (0.61 mg), D (4.7 µg);
• trace elements: selenium, iron, zinc, copper, manganese;
• macroelements: magnesium, phosphorus, potassium, sodium, calcium.

Along with the benefits of halibut, there are also harms to eating it. This is mainly due to the high fat content of meat, which can provoke health problems in people with hepatitis and gastrointestinal tract diseases. Smoked and salted fish consumption should be limited to small children, hypertensive patients, heart patients and those with worsening kidney and liver diseases.

Halibut Recipes

Italian halibut soup

Ingredients

• kilogram of halibut fillet, bell pepper, onion, 3 stalks of celery, 3 cloves of garlic, tomato juice (glass), apple juice (half a glass), tomatoes (0.8 kg, peeled, canned), salt (half tbsp. ), parsley (3 tbsp.), half. tsp dried basil, 8 parts tsp. black pepper and dried thyme.

Preparation

• cut: halibut fillet into cubes; finely parsley, garlic, bell pepper, onion, celery; medium tomatoes;
• stew (until softened) garlic, bell pepper, onion, celery; add tomatoes, seasoning, apple and tomato juice and simmer for another half hour;
• add fish to the soup, cook for about half an hour;
• salt, pepper and skim – the soup is ready;
• baking time 18...15 minutes.

Steamed halibut

Ingredients

• half a kilogram of halibut fillet, salt (tsp, coarse), 3 tbsp. l. green onions and sesame oil, tbsp. l. ginger, 2 tbsp. l. soy sauce, cilantro (a quarter cup of sprigs).

Preparation

• chopped: finely chopped green onion; finely grate the ginger;
• the fish is dried, rubbed with salt (both sides), placed in a (fireproof) bowl, sprinkled with ginger on top;
• steam until done; drain excess water, sprinkle with green onions;
• Heat sesame oil (medium heat) in a frying pan; pour hot over cooked fish.

Grilled halibut

Ingredients

• half a kilogram of halibut fillet, 2 tbsp. l. butter, brown sugar and soy sauce, lemon juice (tbsp), 2 garlic cloves, pepper (quarter tsp).

Preparation

• heat the grill (medium heat);
• put butter, pepper, brown sugar, garlic into the pan, add soy sauce and also lemon juice; heat (medium heat), stir until the sugar is completely dissolved;
• grease the grill grate (lightly) with butter;
• the fish is coated with sauce and placed on the grill; fry each side (~5 minutes), constantly brushing with sauce; towards the end, pour the remaining sauce over the fillet.

Halibut with pine nuts and onions

Ingredients

• halibut (2 pieces of fillet, 150 g each), 2 onions, salt, pine nuts (a third of a glass), ground pepper, tbsp. l. honey, dried marjoram (tsp), a quarter cup of vegetable oil.

Preparation

• cut: onion into half rings; fry in vegetable oil in a frying pan; add marjoram, honey;
• Place pieces of fillet on top of the onion, salt and pepper well; then fry both sides for 5 minutes;
• at the end add nuts and continue for 3...2 minutes. fried.

Halibut in batter

Ingredients

• 600 g halibut fillet, salt, a glass of flour, pepper, beer (bottle), egg.

Preparation

• the fillet is washed, dried, cut into small pieces, salted and peppered well;
• mix flour, egg; pour in beer, stir until you get a liquid dough;
• heat vegetable oil in a frying pan or saucepan;
• dip the pieces of fish into the dough, carefully place them one at a time in the oil; fry until golden brown.

Smoked halibut with savoy cabbage and potatoes

Ingredients

• smoked halibut (one-third of a kilogram), 2 tbsp. l. vegetable oil, salt, one potato, 4 green onions, pepper, Savoy cabbage (half a head), parsley (tbsp).

Preparation

• chopped: finely parsley; potatoes in small cubes; onion rings; cabbage in thin strips; thinly sliced ​​fish;
• potatoes are fried (20...15 minutes) until brown; salt and pepper a little;
• add onion, cabbage and another 5...3 minutes. fry;
• add smoked halibut and parsley; cook until the fish is completely heated through.

Halibut in a pan with shiitake mushrooms

Ingredients

• halibut (150 g, 4 steaks) salt, shiitake mushrooms (0.25 kg), pepper, 2 garlic cloves, fresh dill (bunch), quarter cup flour, vegetable oil.

Preparation

• halibut steaks are salted, lightly peppered, and lightly dredged in flour;
• heat the frying pan, put the fish in it;
• the stems of the mushrooms are cut off, the caps are cut into thin slices; then spread between the steaks;
• fry the stacks for 3 minutes, turn over; Stir the mushrooms so that they fry evenly; add garlic and fry without a lid for 3 minutes;
• at the end sprinkle with dill.

Norwegian baked halibut

Ingredients

• a kilogram of halibut, pepper, water (2 cups), salt, a quarter cup of flour, 100 g butter, lemon juice (fresh, tbsp.), half a cup of cream, two glasses of fortified wine, 2 egg yolks.

Preparation

• the fish is cut and filleted;
• pour water over the bones and skin and cook until the water is reduced by half; strain the broth;
• preheat the oven (200 °C);
• Cut halibut into small pieces and roll in flour; put in a large frying pan in oil (medium heat); after the golden crust appears, transfer to a baking dish; spread in one layer, sprinkle with lemon juice, salt, add pepper;
• pour broth (one and a half glasses) into the frying pan from which the fish was taken, cook for 5 minutes, stirring; add wine, cook for another 5 minutes; add whipped yolks (into foam) with cream, mix;
• The fish is poured over the resulting mixture and baked for up to half an hour.

Halibut fillet wrapped in phyllo dough

Ingredients

• halibut (150 g, 2 fillets), salt, 4 sheets of phyllo dough, fresh dill (2 tsp), 3 tbsp. l. lemon juice, 30 g butter, pepper, cream (125 g, fat), 2 green onions.

Preparation

• chopped: dill finely;
• Preheat the oven (220°C), melt the butter in a bowl;
• lightly grease the dough sheet with butter; put another sheet on top and also grease it with oil; do the same with the other two sheets of dough;
• each pair of prepared dough sheets is cut crosswise;
• pepper the fish fillets and add a little salt; each piece is placed at the bottom edge of the cut sheets; sprinkle dill on top; The sides of the dough are folded onto the fillet - direction inward; then they roll it up like spring rolls;
• The resulting blanks are placed in a baking tray, greased with butter on top;
• bake for 15...12 minutes, until the dough is browned;
• at the same time bring lemon juice to a boil (high heat), cook until almost completely evaporated; reduce the heat intensity (to medium), add cream and cook until thickened; add salt, pepper, and onion;
• The fish is served with sauce poured on top.

Julienne with halibut and crabs

Ingredients

• half a kilogram of halibut fillet, crab meat (a quarter kilogram), half a glass of white wine, white pepper (ground, 1/4 tbsp.), a quarter cup of onion, 4 tbsp. l. butter, champignons (half a cup), sweet pepper (quarter cup, red), flour half a cup, salt, concentrated milk (glass), cheese (quarter cup).

Preparation

• cut: fillet into 8 parts; finely onion, champignons, sweet pepper; grate cheese; divide the crab meat into small pieces;
• preheat the oven (180 °C), grease fireproof bowls (8 pcs.) with butter;
• Place the fillet in a baking dish, pour over wine, sprinkle with white pepper (1/8 tbsp.); bake for 20 minutes. in the oven, remove, leaving the oven on;
• heat in a frying pan until melted 2 tbsp. l. (medium heat) butter; add mushrooms, sweet peppers, and onions and simmer until tender; remove, put everything in a bowl;
• heat in a frying pan until melted 2 tbsp. l. (slow heat) butter; add flour, cook, stirring, 1 minute (the mass should eventually become homogeneous); add milk gradually (stirring) (increase the heat to medium), bring the mixture to a boil and thicken;
• add mushroom mixture, salt, remaining white pepper; stirring, cook, remove and set aside;
• Remove the fish from the wine with a slotted spoon, place one piece at a time in a bowl; sprinkle crabs evenly on top, then pour in 2 tbsp. l. sauce, cheese (tsp with top);
• bake for 5 minutes. in the oven (the cheese should melt and brown).

Almond halibut drenched in cream sauce

Ingredients

• kilogram of halibut, half a glass of wine (preferably white), pepper, thyme (a sprig or a pinch of dry), 2 tbsp. apple cider vinegar and the same amount of onion, 1 bay leaf, a quarter cup of cream, 3 tbsp. l. green onions, lemon juice (tsp), salt, butter (piece and tbsp), 2 and 4 tbsp. l., respectively, vegetable oil and breadcrumbs, egg, peeled almonds (75 g).

Preparation

• cut: fillet (into 6 parts), dry, salt, sprinkle with pepper; finely chopped onions and green onions; melt butter (tbsp);
• over medium heat, mix wine, bay leaf, thyme, onion, vinegar in a saucepan; cook until the liquid has partially evaporated; add cream and cook further (the volume of the sauce should be reduced by half);
• Add butter to the sauce in small pieces (150 g, each subsequent cube after melting the previous one); the sauce is not allowed to boil;
• strain the sauce (gauze, fine sieve) into a fireproof container; add salt, also lemon juice, green onion, pepper; keep the sauce warm;
• Next, the recipe for halibut in the oven includes turning on the latter (grill mode) and heating;
• Heat vegetable and butter (a piece) in a frying pan (medium heat); fry the fillet pieces (3...2 minutes per side), transfer to a baking sheet and cool (5 minutes);
• in a bowl mix almonds, breadcrumbs, butter (pre-melted, tbsp);
• fillet is brushed with egg and topped with almond mixture;
• the fish is baked (2...1 min.) in the oven, on top, under the grill; remove after the appearance of a golden crust;
• Serve on a plate with sauce poured on top.

Halibut with cheese, topped with horseradish mustard sauce

Ingredients

• halibut (4 fillets, 150 g each), parmesan cheese 2 tbsp. l., half a glass of breadcrumbs, tbsp. l. margarine, horseradish (tbsp), mustard (tbsp), a quarter cup of mayonnaise, lemon juice (tbsp).

Preparation

• grate Parmesan cheese, horseradish; melt the margarine;
• preheat the oven (180 °C), grease the mold or baking sheet;
• mix horseradish, mayonnaise, lemon juice, mustard in a bowl; add breadcrumbs (a quarter cup), Parmesan cheese (tbsp); stir;
• place the fillet on a baking sheet, pour the sauce evenly;
• In a bowl, mix margarine, bread crumbs (a quarter cup), Parmesan cheese (tbsp.);
• pour the resulting mixture over the fillet (on top of the sauce layer).

Halibut salad

Ingredients

• smoked halibut (0.4 kg), salt, lettuce (1 pc.), 3 garlic cloves, 3 green onions, frozen peas (3 tbsp.), red onion (quarter pc.), 2 tbsp. l. olive oil, lemon (half), mustard (tsp), pepper, crackers (pack).

Preparation

• chop the garlic finely, fry it lightly in oil (olive); add peas, fry for further 3 minutes;
• put lettuce leaves (chopped) in a bowl, chopped green and red onions on top; add peas;
• Separately, pour olive oil into a bowl, squeeze lemon juice into it, add mustard, mix everything;
• then add the resulting mixture to the salad, stir with a fork;
• Hot smoked halibut fillet is cut into small pieces and placed on a salad; salt, add pepper;
• sprinkle crackers on top, mix and serve.