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Wednesday, January 5, 2011
costa rica fishing vacation
The halibut is the largest flat fish, averaging 11–13.5 kilograms (24–30 lb), but catch as large as 333 kilograms (734 lb) have been reported; the largest recently recorded was 211 kilograms (470 lb) and 2.5 metres (8.2 ft) long.
They are gray-black on the top side with an off-white underbelly. At birth they have an eye on each side of the head, and swim like a salmon. After about 6 months one eye migrates to the other side, making them look more like other flounder.
At the same time the stationary-eyed side darkens to match the top side, while the other side remains white.
This color scheme disguises halibut from above (blending with the ocean floor) and from below (blending into the light from the sky) and is known as countershading.
Halibut are typically broiled, deep-fried or lightly grilled while fresh. Smoking is more difficult with halibut meat than it is with salmon, due to its ultra-low fat content.
Eaten fresh, the meat has a very 'clean' taste and requires little seasoning. Halibut is also noted for its very dense and firm texture, akin to chicken.
For most of the modern era, halibut fishery operated as a derby. Regulators declared time slots when fishing was open (typically 24–48 hours at a time) and fisherman raced to catch as many pounds as they could within that interval.
This approach accommodated unlimited participation in the fishery while allowing regulators to control the quantity of fish caught annually by controlling the number and timing of openings.
The approach frequently led to unsafe fishing as openings were necessarily set before the weather was known, forcing fisherman to leave port regardless of the weather.
The approach also provided fresh halibut to the markets for only several weeks each year, when the gluts would push down the price received by fishermen.
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