No matter where you are in the world an alaskan halibut is always a good choice for fish. It is a versatile and easy to prepare fish that can accompany many different cuisines and locales. But what is the exact weight of this fish? Are there any set limits for how much you can sell or use it as a main course? Let’s find out together.
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Preparing And Cooking
Though it is always a popular and versatile choice for fish, making alaskan halibut is not as straightforward as it might seem. First of all, to prepare it you will need to follow a few steps which aren’t too different from any other type of fish. Cleaning and scaling the fish will be the first things you need to do before continuing with the recipe. Simply grab a kitchen pair of scissors and use them to snip off the heads and tails of the fish. Cut along each side of the fish down to the tail and remove the insides, being careful not to hurt yourself on any of the sharp edges. You can prepare the fish ahead of time, which will make it easier to cook when you are ready to eat.
Once the heads and tails are removed, cut each piece of fish into two or four equal-sized portions. The next step is to flatten out the fish a bit so it will cook evenly. To do this, take a paper plate and put one portion of the fish on top of it. Use a heavy pan or skillet to press down on the fish with enough weight to make sure it cooks evenly. If you use a cast-iron skillet, you can rest assured that the heat will be even and conductive, giving you perfectly cooked fish every time.
The Final Step
Now that you have your edible fish, you need to consider how you will plate it. For some, thin slices of raw fish will be enough in themselves, while others may prefer cooked or grilled fish. If you are serving the fish as a main course you will probably want to accompany it with some type of salad or potato dish. For the best results, serve the fish hot and fresh from the skillet.
Serving
Depending on how much you weigh and what cut you used, you could potentially end up with anywhere from 10 โ 20 ounces of cooked halibut. Since it is always a good idea to serve the portion size that you think your guests will enjoy, this can be a fairly generous amount. Due to its high volume, it is usually best to serve the fish in smaller portions. Serving a few ounces at a time keeps the overall flavor from becoming too diluted and allows each bite to remain distinct.
As long as you keep the portions modest, nobody will complain about going overboard and finishing off a whole cooked halibut after all! Remember: moderation is key. The key to a happy and healthy life!