How to catch halibut in norway. Catching halibut - where and what gear is caught

Probably the oldest method of sea fishing is dead fish bait fishing. And in Norway it is one of the most commonly used rigs for halibut fishing - at least it was before the advent of high-tech giant jig heads with vibrotails. And it is not yet known what is more catchy - in some cases, such elementary equipment "works" more successfully. The fact is that in Norway the halibut is mainly caught, and he prefers to lie in wait for prey at the bottom. In addition, halibut often goes out to feed in "shallow water" - up to 30, and sometimes even 15-20 m. In this case, neither the jig nor the giant jig head with silicone, as a rule, work - apparently their artificial origin is too noticeable, and the halibut is a very cautious fish. And he manages to seduce him with a dead fish - here not only the form, but also the smell work.

Therefore, for fishing at such depths, a very simple and effective equipment is used: a sinker with a leash (necessarily on a powerful swivel) about one and a half meters long from a monofilament (preferably softer) with a diameter of 1-1.2 mm.

But you can also have a different shape, but you need it to have loops on both sides, and the leash to be at an angle of 90 degrees to the main cord.
In my opinion, it can be painted only in light colors - white, gray, blue, since it does not play any attractive role here and, on the contrary, it should be invisible to the halibut. And since it rises and attacks, as a rule, from below, white and gray will be less noticeable against the background of light from the surface. And the easiest way is not to paint at all - after the first descents, the shiny lead will turn gray.

The weight of the sinker is usually 500 gr.
Usually the rig consists of two tees 5/0-6/0, the lower hook is attached to the upper hook with a soft Dacron cord.

I came to the conclusion that rigs are more effective, in which the first hook is single

And sometimes I use tackle with three hooks

The last two options allow you to more reliably (by the head) bait a dead fish, and when fishing without a leash (more on this below), they fix it in a vertical position, which, in my opinion, is more attractive to fish.

For different fishing conditions - fast drift or normal (up to calm), I use two rig options.
With the usual, and even more so slow movement of the boat, the tackle is attached directly to the sinker - in this case, when lowering the tackle, it will not overflow the main cord.

If the drift is fast, then you can (and should) use a leash, and a rather long one (up to 2 m), because when the boat moves quickly, the fish attached directly to the sinker will dangle unnaturally and quickly. She moves more naturally on a leash. At the same time, during the descent of the tackle, the load will be retracted and the leash will not overwhelm the main line.

A monofilament leash with a diameter of at least 1 mm (usually 1.2) and a length of 1.5-2 m. Hardware test at least 200 LB.
In order not to create "weak links", I attach the leash to the rig without fittings, with a "big game" loop on the crimp tubes (see http://seatackles.blogspot.ru/2013/01/blog-post.html). Therefore, when fishing, I have two types of tackle with me - with and without leashes.
And the tackle is attached to the sinker through the winding ring.

It is better to attach such equipment to the main cord through a shock leader about 2 m long from a monofilament 1.2-1.5 mi. You have to drag the fish on board for it, and if it is a braid, you can cut your hands badly.

Norway is the land of fjords and mountains, trolls and Norwegian legends, midnight sun and sparkling Northern Lights - combined with one of the most breathtaking places in the world for any kind of fishing.

Norway is today the most popular and affordable place for organizing several types of fishing at once within the framework of one fishing tour.

Norway's 21,000 km of coastal waters provide the best habitat for over 200 species of fish and shellfish. The most famous of the fish: cod halibut, sea bass, mackerel, haddock, saithe and catfish.
323,802 km² of land, 96% of which are mountains, forests and swamps, Norway offers a huge variety of lake and river fish (trout, salmon, etc.), in more than 25,000 km of rivers and 200,000 lakes throughout the country.
Norway's 21,000 km of coastal waters provide some of the best deep sea fishing in the world.
When asked where are the most popular fishing spots in Norway?
The simple answer is anywhere along the coast. Traditionally the best fishing spots are from the West Coast of Stavanger and all the way to the North Cape and beyond, although anglers who fish along the south coast to Sweden would disagree. The truth is simple: anywhere you want to try!

In most regions of Norway you will find well-equipped chalets, guest houses and hotels that offer deep sea fishing in cooperation with local boat owners. You will usually be able to rent equipment and gear on board. Fishing in the sea is free, a license to fish in rivers is paid extra.

Over the past decade, fishing has become very popular.king crab. These large crustaceans have invaded Norway's fjords by moving along the coastline from Russia.

Here are some more details about fishing spots:

Fishing and recreation in Northern Norway

Fishing in Norway offers world-class recreation. Fishing for cod, halibut and saithe in a beautiful natural setting. The Gulf Stream and the Arctic Ocean provide one of the best marine areas in the world for breeding krill and plankton, the backbone of the food chain for herring and pollock.

Huge cod, halibut, monkfish, catfish and others can be caught in these waters. Fishing for any kind of fish is exceptional from May to September. Large cod and halibut can be caught from February to October.
For the king crab, the optimal time is from September to October, when its claws are 85% filled with delicious meat. It is enough for a person to eat 2 claws, and our fishermen catch at least 10 crabs per person per day. So they return from the tour with a large supply of gourmet meat.
Salmon and sea trout abound in the many fjords, feeding around the freshwater inflow from May to August before they migrate to freshwater to spawn.
Our salmon tours can be found on the pagehttp://mivela.ru/rechnaya_rybalka .
Most often, our fishermen justify half the cost of the tour with the brought fish and crabs, and some, more successful or experienced, the entire cost.
Fishing in northern Norway is very productive and interesting, details onhttp://mivela.ru/tur__2_na_sever_norvegii
And of course, I must say about the rest, we invite everyone to the North Cape.
A huge tourist center was built here - North Cape Hall, covering an area of 5000 square meters at an altitude of 307 meters above sea level with a cinema hall for 250 seats, souvenir shops, bars, a restaurant and even a small hotel for newlyweds. A significant part of the center is underground, or rather, in the rock under the swampy rocky plateau of the same name North Cape. A breathtaking video is shown in the cinema hall: a video recording from five cameras is projected onto five screens arranged in a semicircle (when recording, the cameras were also located in a semicircle). First, these are helicopter flights in narrow fjords, over the sea, above the ground, then you go under water (with splashes) and moving under water - fish, algae. Very beautiful!
And exactly at midnight, in the special glass walls-facades facing the sea, to the solemn melody "Morning" by the Norwegian composer Grieg, blinds unexpectedly rise, opening the hall to the rays of the never-setting polar sun.
It's worth seeing!
And there are a lot of other remarkable places there: a bird island, ice caves and bars, museums, etc.

Sea fishing in Tromso

Without a doubt, Tromso, a region of Norway that is heard by many fishermen in Russia.

Sea fishing in the Tromso region offers sheltered, scenic fjords with close access to the open sea.
Our base in the Tromso area is located on the island and has many advantages when catching trophy fish: it is always there, and our guides know the places and methods of fishing.

Sea fishing north of Trondheim

Our experts are convinced that here is the most extreme point for successful fishing in Norway, because. everything below the map does not give the result that our tourists expect.
Here we catch a lot of fish, last year cod reached 25-31 kg, there is crab, only it is of a different kind, no less tasty, but smaller. And the fish were, approximately, 50-70 kg of fillet for each fisherman.
Description http://mivela.ru/tur__1_severo-zapad_norvegii

And one more thing: halibut.

Many tourists ask the same question: will we catch halibut?

Fishing for halibut in Norway

Fishing for halibut in Norway is one of the toughest sport fishing challenges an angler can face. Halibut can reach weights of over 100 kg and even small specimens weighing 30-40 kg will give you a fight that you will remember for a lifetime.

Halibut fishing in Norway is legendary and halibut fishing techniques have evolved greatly in recent years. In 2008-2009 an incredible number of very large fish were caught in northern Norway. Sometimes fishermen in one boat can catch not one, but several large fish, and this is during one day's fishing, something that seemed impossible a few years ago. This trend is most pronounced in waters north of the Lofoten Islands and further north.

In the past (according to the story of local fishermen), their grandfathers collected worms at low tide, they used to catch halibut, it is already now that modern metal devices have appeared in combination with the classic ones, no matter what solutions are used. German fishermen come with some gear, Swedes, Norwegians with others. The most common mistakes that anglers make is using the same gear and fishing methods for all types of marine fish, traditional lures constantly attract attention from small fish: saithe and cod, which reduces the effective fishing time for halibut.
The peak season for halibut fishing is spring and autumn. During the summer, the fish are more dispersed and therefore harder to find.

Halibut can be caught almost everywhere. It can be found in the harbor as well as on the high seas. There are, however, some places that are more favored by halibut than most others. Best Fishing Spots: Halibut are often found in depths of 26 to 165 ft, on plateaus and slopes around reefs and rocky shores. Oddly enough, you shouldn't lose heart even if you haven't caught any other fish. This means that soon you will get the right bite, and it will be exactly your halibut.
Good luck with your bite!

The weight of the sinker is usually 500 gr.
Usually the rig consists of two tees 5/0-6/0, the lower hook is attached to the upper hook with a soft Dacron cord.

I came to the conclusion that rigs are more effective, in which the first hook is single

And sometimes I use tackle with three hooks

A monofilament leash with a diameter of at least 1 mm (usually 1.2) and a length of 1.5-2 m. Hardware test at least 200 LB.
In order not to create "weak links", I attach the leash to the tackle without fittings, with a "big game" loop on the crimp tubes (see). Therefore, when fishing, I have two types of tackle with me - with and without leashes.
And the tackle is attached to the sinker through the winding ring.

halibut(otherwise sea tongues) three genera of fish from the flounder family are called. There are 5 separate species in total; all of them live in the northern seas, including in the waters territorially belonging to Russia.

Description of halibut

Halibuts, like all fish from the flounder family, have an asymmetric skull, but it is not as pronounced as in other species. In the main differences, they have a longer (relative to 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 spike in front of the fin at the anus, and on the lateral line there is a sharp bend above the pectoral fins.

halibut species

Halibut known to specialists are:

the genus Whitebark halibut: it includes the Atlantic halibut, reaching a length of 4.7 m and a mass of 337 kg (listed in the International Red Book), and the Whitebark halibut;
Arrow-toothed halibut genus: 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) arrow-toothed halibut;
genus Black halibut: includes one species - Black halibut or blue-barked halibut; its length is possible 1.2 m, and weight - 44.5 kg.

Halibut flounders also exist in nature.

Where is halibut found

Halibut live in the Pacific, Atlantic oceans, in their northern parts. Specific types:

black and ordinary - in the Sea of Okhotsk, Bering and Barents Seas;
Asian arrow-toothed - in the Sea of Okhotsk, also in the Bering Sea, sometimes caught in the Sea of Japan;
American arrow-toothed - in the seas located near 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 is 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 the boreal regions of the oceans, it lives at depths of up to 200 meters, in colder regions it also occurs at 700 meters.

The main habitat of halibut is the bottom layers.

They live 30 years, become able to produce offspring after 7 ... 17 years of age. Halibut caviar is tossed in cold (+2 °C…+10 °C) water, usually in winter and spring periods, at a depth of 300…1 thousand meters. The fecundity of females is 2.5 ... 0.3 million eggs. The fry hatch on the 17th day at +6 °C temperature. Their development occurs with transformations inherent in all flounder fish.

halibut fishing

Halibut is 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 capture it.

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

From the existing, for example, on the Internet, tips for those who want to fish for halibut, you can form a few general ones that will give an idea of catching this unusual and stubborn fish. They are the following:

First, when deciding to go fishing for halibut, you need to carefully plan everything. It is necessary, for example, on the Internet, to get acquainted with the behavior of fish, with fishing techniques, with the equipment that is used in this case. The success of the enterprise directly depends on the vastness of your knowledge.
Secondly, it is necessary to carefully approach finding a suitable place for catching halibut. And to find exactly one where the probability of catching a worthy specimen is high. At the same time, it is not necessary to focus on well-known databases, where, precisely because of their fame, prices sometimes go off scale. In Norway, there are many other, less well-known bases where you can catch well and not overpay. Among these are located in the Myrfjord region (north of the country); they are harder to get to, but be sure to look for your halibut there.
Thirdly, it is necessary to catch halibut only in areas of the seas with a sandy bottom.
Fourthly, the tactics of fishing must be competent. Halibut fishing is generally calm and boring. It just needs patience and the ability to wait in the wings. And when it happens, you will feel it on the tackle.
Fifth, when going out to sea, always check your gear for halibut. Spinning for fishing should not be taken short, otherwise you will get solid cliffs. The rod should be light, otherwise after a few days of fishing you will not be able to raise your arms and move your neck. The cord must be strong, you need to take a spare, otherwise you can quickly be left without fishing.
Sixth, the coil. This is necessarily a multiplier, moreover, a small weight.
Seventh, the most effective way to catch halibut is by jig, although trolling is also used. Of the best baits - Mieko Predator 28. Single hooks are better - there will be fewer problems when unhooking the caught fish. Many fish with live bait using a special head-capture. Naturally, the marked baits are not the only ones, you can use others.
Eighth, with vertical fishing it is more rational: lower the bait to the bottom, make 2 ... 3 ups and downs (within a meter); then you need to remove the bait and check its condition and the presence of algae on the hook.
Ninth, the halibut always bites very unexpectedly - there is always a chance (from fright) to lose the spinning rod and all the gear. The undercut must be operational; further fighting, which consists in pulling the fish and winding the line with a reel. And be patient - sometimes a decent fish has to be hauled for more than one hour.
Tenth, there may be a problem when pulling the caught halibut on board. Count on the help of nearby fishermen. And if this does not help, tow the prey to the base by water.
Eleventh, it is impossible to pull out a halibut without a gaff. It should always be at hand. And, most importantly, he must have a fastening rope, which should be fixed only to the parts of the boat (for example, to the railing).
Twelfth, treat the fish with care. If you hurt her, always try to pull her out - otherwise she will die.
In the thirteenth, if you do not have stubbornness, it is better not to go fishing for halibut, but to look for something simpler.

Useful properties of halibut

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

On sale halibut is present in frozen and fresh form. Cooks and just housewives prepare the most unusual, varied halibut dishes: 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, used in salads, sandwiches, etc.

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

Calorie content of halibut ~142 kcal. Meat contains:

80.34% water, 18.56% protein, 1.33% fat, 1.29% ash, and virtually no carbohydrates;
vitamins (in 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;
macronutrients: magnesium, phosphorus, potassium, sodium, calcium.

Exists along with the benefits of halibut and the harm of its use. This is mainly due to the high fat content of meat, which can provoke a health disorder in people with hepatitis, gastrointestinal tract. In smoked and salted form, it is necessary to limit the consumption of fish by young children, hypertensive patients, cores and those who have exacerbated 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, without skin, canned), salt (half tbsp. l. ), parsley (3 tablespoons), pol. tsp dried basil, 8th part tsp. black pepper and dried thyme.

Cooking

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 stew for another half an hour;
add fish to the soup, cook for about half an hour;
salt, pepper and remove - the soup is ready;
baking time 18 ... 15 minutes.

Steam halibut

Ingredients

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

Cooking

cut: finely green onion; finely grated ginger;
the fish is dried, rubbed with salt (both sides), put in a bowl (refractory), sprinkled with ginger on top;
steamed until cooked; drain excess water, sprinkle with green onions;
sesame oil is heated (medium fire) in a pan; poured 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 (a quarter of a tsp).

Cooking

heat up the grill (medium fire);
put butter, pepper, brown sugar, garlic in a saucepan, pour in soy sauce and also lemon juice; heat (medium fire), stir until the sugar is completely dissolved;
the grill grate is greased (lightly) with butter;
the fish is smeared with sauce, put on the grill; fry each side (~ 5 min.), greasing constantly with sauce; towards the end, pour the remaining sauce on 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, st. l. honey, dry marjoram (tsp), a quarter cup of vegetable oil.

Cooking

cut into: onion half rings; fried in vegetable oil, in a pan; add marjoram, honey;
fillet pieces are placed on top of the onion, salted, well peppered; after fry both sides for 5 minutes;
at the end, add nuts and then 3 ... 2 minutes. fry.

Halibut in batter

Ingredients

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

Cooking

the fillets are washed, dried, cut into small pieces, salted, well peppered;
mix flour, egg; pour in beer, stir until you get a batter;
heat up vegetable oil in a frying pan, saucepan;
dip the pieces of fish in the dough, put one at a time carefully in the oil; fried 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 onion feathers, pepper, Savoy cabbage (half a head), parsley (st. L.).

Cooking

cut: finely parsley; potatoes in small cubes; onion rings; cabbage in thin strips; fish in thin slices;
potatoes are fried (20 ... 15 minutes) until brown; salt, pepper a little;
add onion, cabbage and another 5 ... 3 minutes. fry;
add smoked halibut, parsley; cook until the fish is completely warmed up.

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), flour a quarter cup, vegetable oil.

Cooking

halibut steaks are salted, peppered a little, rolled lightly in flour;
heat the pan, put the fish in it;
legs are cut off from mushrooms, hats are cut into thin slices; then spread between the steaks;
fry the stacks for 3 minutes, turn over; stir the mushrooms so that they are fried evenly; add garlic and fry without a lid for 3 minutes;
sprinkle with dill at the end.

Norwegian baked halibut

Ingredients

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

Cooking

fish is cut, fillets are prepared;
pour water over bones, skin, boil until the water is reduced by half; the broth is filtered;
preheat (200 ° C) the oven;
halibut cut into small pieces, roll in flour; put to fry in a large frying pan in oil (medium fire); after the appearance of a golden crust, transfer to a baking dish; spread in one layer, sprinkle with lemon juice, salt, add pepper;
pour the broth (one and a half cups) into the pan from which the fish was taken, cook for 5 minutes, stirring; add wine, cook for another 5 minutes; whipped yolks (in foam) with cream are introduced, mixed;
water the fish with the resulting mixture and bake for up to half an hour.

Halibut fillet wrapped in filo dough

Ingredients

halibut (150 g, 2 fillets), salt, 4 sheets of filo dough, fresh dill (2 tsp), 3 tbsp. l. lemon juice, 30 g butter, pepper, cream (125 g, fatty), 2 green onion feathers.

Cooking

cut: dill finely;
preheat (220 ° C) the oven, melt the butter in a bowl;
a sheet of dough is lightly greased with butter; put another sheet on top and also smear with oil; do the same with the other two sheets of dough;
each pair of prepared dough sheets is cut across;
fish fillets are peppered, slightly salted; each piece is placed at the bottom edge of the cut sheets; sprinkle with dill on top; the sides of the dough are folded on the fillet - the direction is inward; then they roll it up like spring rolls;
the resulting blanks are placed in a baking sheet, greased with butter on top;
bake for 15 ... 12 minutes, until the dough is browned;
simultaneously bring to a boil (strong fire) lemon juice, cook until almost completely evaporated; reduce the intensity of the fire (to medium), add cream and cook until thickened; lay salt, pepper, add onions;
fish is served with sauce poured on top.

Julienne with halibut and crabs

Ingredients

half a kilogram of halibut fillet, crab meat (a quarter of a 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 glass), sweet pepper (a quarter of a glass, red), half a glass of flour, salt, concentrated milk (a glass), cheese (a quarter of a glass).

Cooking

cut: fillet into 8 parts; finely onion, champignons, sweet pepper; rub cheese; cut crab meat into small pieces;
preheat (180 ° C) the oven, grease the refractory bowls with butter (8 pcs.);
the fillet is laid out in a baking dish, poured over with wine, sprinkled with white pepper (1/8 tbsp. l.); baked for 20 min. in the oven, take it out, leaving the oven on;
in a frying pan, heat until melted 2 tbsp. l. (medium fire) butter; add mushrooms, sweet pepper, also onion and stew until tender; remove, put everything in a bowl;
in a frying pan, heat until melted 2 tbsp. l. (slow fire) butter; add flour, cook, stirring, 1 min (the mass should eventually become homogeneous); add gradually (stirring) milk (the fire is increased to medium), the mixture is boiled and thickened;
add the mushroom mixture, salt, the remaining white pepper; stirring, boil, remove and set aside;
the fish is taken out of the wine with a slotted spoon, put a piece in a bowl; sprinkle evenly on top with crabs, then pour in 2 tbsp. l. sauce, cheese (tsp each with top);
bake 5 min. in the oven (the cheese should melt, brown).

Almond halibut drenched in creamy 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. onion greens, juice (tsp) of lemon, salt, butter (a piece and tbsp), 2 and 4 tbsp. l., respectively, vegetable oil and breadcrumbs, an egg, peeled almonds (75 g).

Cooking

cut: fillet (into 6 parts), dried, salted, sprinkled with pepper; finely onion and green; melt butter (st. l.);
at medium heat, wine, bay leaf, thyme, onion, vinegar are mixed in a saucepan; boil until partial evaporation of the liquid; add cream and cook further (the volume of the sauce should be reduced by half);
butter is added in small pieces to the sauce (150 g, each next cube after melting the previous one); the sauce is not allowed to boil;
the sauce is filtered (gauze, fine sieve) into a refractory dish; add salt, also lemon juice, green onion, pepper; the sauce is kept warm;
further, the recipe for halibut in the oven includes turning on the latter (“grill” mode) and heating;
in a pan, heat (medium fire) vegetable and butter (a piece) oil; fillet pieces are fried (3 ... 2 minutes per side), transferred to a baking sheet and cooled (5 minutes);
in a bowl, mix almonds, breadcrumbs, butter (pre-melted, tbsp.,);
the fillet is smeared with an egg, on top with an almond mixture;
fish is baked (2 ... 1 min.) in the oven, on top, under the grill; take out after the appearance of a golden crust;
Serve on a plate, pouring sauce on top.

Halibut with cheese, filled with horseradish mustard sauce

Ingredients

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

Cooking

rub Parmesan cheese, horseradish; melt margarine;
preheat (180 ° C) the oven, grease the mold or baking sheet;
horseradish, mayonnaise, lemon juice, mustard are mixed in a bowl; add breadcrumbs (a quarter of a glass), parmesan cheese (st. L.); stir;
lay the fillet on a baking sheet, pour evenly with sauce;
margarine, breadcrumbs (a quarter cup), parmesan cheese (st. L.) are mixed in a bowl;
the resulting mixture is poured 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 onion feathers, frozen peas (3 tbsp.), red onion (quarter pcs.), 2 tbsp. l. olive oil, lemon (half), mustard (tsp), pepper, croutons (pack).

Cooking

finely chop the garlic, fry in oil (olive) lightly; add peas, fry further 3 minutes;
put lettuce leaves (chopped) in a bowl, chopped green and red onions on top; add peas;
separately, olive oil is poured into the dishes, lemon juice is squeezed into it, mustard is introduced, everything is mixed;
then add the resulting mixture to the salad, mix with a fork;
hot smoked halibut fillet cut into small pieces, spread on the salad; salt, add pepper;
croutons are poured on top, mixed and served to the table.

Closer to August, when the close breathing of the Arctic Circle makes the nights noticeably colder, the 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 pleasant fishing trophy. Therefore, many residents of Magadan go to sea, not being afraid of storms and cold water, to enjoy fishing for this really big fish.

It is about how halibut is harvested with all the subtleties that I want to tell today.

It must be said right away that the halibut is not caught from the shore. At all. Its food base is located at a 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 a halibut, it is advisable to go to sea. And far enough away from the native bay of Nagaev.
The best place to fish for halibut is near the Koni Peninsula. The peninsula is located 70 kilometers (in a straight line) from the city of Magadan. It's no secret that to travel such a distance by sea, you need normal sea transport.

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

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

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

2. And this is how the ship looked in its youth. More precisely, this is not it, this is another fishing seiner. But they all look alike.

How does halibut fishing begin on this vessel. An initiative group of citizens gathers, no more than 20-23 people in number, throws off money (one fishing trip - approximately 3500-4000 rubles), gathers in the fishing port of Magadan and, using a motor boat, is loaded onto the ship. It would seem that more people pay less money, but everything depends on sleeping places. The fact is that the vessel does not have outstanding speed characteristics, so it takes 8-10 hours to get to the place of halibut fishing at night. They want to spend in comfort (at least relative), so the number of free tickets for one fishing trip is calculated based on the number of beds.

3. After everyone boarded, the anchor rises - and the halibut journey begins. True, this time something went wrong, and the sailor was forced to climb into a special place where the anchor chain was removed.

4. Well, after the repair - at sea.

As I said above, before fishing, you need to spend about 8-10 hours on a moving vessel. While it still reaches the desired square in the sea. There is absolutely nothing to do at this time, so someone poisons bikes, someone knits gear, and someone sleeps. I prefer to read a book, because otherwise there is absolutely nothing to do anyway.

5. A typical cabin on a ship. By the way, below the man on the bunk is another sleeping place, no matter how strange it may seem. In total, it turns out - that in a 4-bed cabin you can accommodate six. A little tight, but don't mind.

6. Although there is such an accommodation in the hold - that's who will get 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 on gear is complete nonsense. :)

Tackle for halibut 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 haul a halibut from a depth of about 100 meters. Well, the average depth when catching halibut is 60-70 meters. And this means that in order to catch a halibut, you must first lower the bait with bait to the desired depth. With a small load - the bait will lower slowly. Therefore, the load must be large so that the bait quickly reaches the bottom.

We figured out the load, now about the fishing line. The weight of halibut ranges from 3 to 30 kilograms. I know, I know - that he can be three hundred kilograms. But I'm only talking about those that 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 a snack - then they use special thick fishing lines with a diameter of about two millimeters (not 0.2, namely 2 mm). Not only is it very strong, it also does not cut hands as much as a regular one.

If you fish with a normal set (spinning and a powerful multiplier reel), then a braided fishing line (braid, trachetka) with a diameter of 0.50 mm is used, 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 pilkeners and vibrotails are often used, imitating any underwater living creatures. And the colors it all has are simply the most vyrviglaznye. Most of the lures on our market are Norwegian and American. Although Russian versions of lures have recently appeared. Very often, the silicone bait is combined with the load. Then there is no need to attach an additional cargo suspension.

8. But it can be effective and such a silicone squid with a piece of beef heart in the form of bait (above). Or just a set of hooks with fish as bait.

9. Or such a rig. The main thing in it is good metal rings, so that the halibut could not unbend, a strong rope (some prefer fishing line) and a good weight of 300-400 grams.

The next part is halibut fishing itself.

11. Finally, the longed-for point has been reached. Provided that the ship leaves Magadan at 9-10 pm, at the point it usually arrives 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 chic. And if the halibut is suddenly not caught, it's okay - after all, to see such beauty is also worth a lot in life.

How does halibut fishing go? The ship comes to the point, turns off the engines, and the fishermen disperse along the sides of the ship with fishing rods and snacks. The bait is baited on the tackle - there is someone who is much into it. Some like smelt, flounder and herring, others will never dress fish, but will always plant pieces of lard or beef heart. Then the gear goes down to the depth.

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

14. Although long - waiting can only be called partly. In fact, the bites will begin almost immediately. True - halibut will not always peck. It is very often easy to miss and start catching flounder, pollock or ruff.

But if the halibut still bites, this feeling cannot be confused with anything. It seemed to be - fish and fish, like flounder - only big. But the more surprising is the bite. The flounder just sat on the hook - and hangs. With halibut - this will not work. Fighter. Will resist to the last. And taking into account the fact that this fish is extremely strong, the resistance to fighting turns out to be colossal. It looks like a series of exhausting blows to the spinning. Blow, blow, blow - and silence. You can drag on for some time, carefully winding the fishing line on the reel. You pull it up a few meters - and then again the blows and the squeal of the friction clutch. Then you start all over again. The bigger the fish, the harder it is to pull it out. Not uncommon are unbent rings on gear and broken fishing line.

In my practice, there was a case - when about 40 minutes passed from the moment of bite to the appearance of halibut on the surface of the sea from a depth of 100 meters. 40 minutes of reckless struggle 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, halibut on the surface of the water. I didn’t tear off the tackle, I didn’t straighten the hook. The next important step is to get it from the water to the deck. After all, you simply won’t throw it on weight. Then the line will definitely break. Especially if the halibut is big. Therefore, a nearby comrade comes into play. There is always a hook on the ship. It is necessary to hit the halibut and make it crimson the first time. If this does not work out the first time, the chances that the halibut will go deep with your gear increase significantly. Therefore, the one who knows how to crimson halibut well is worth its weight in gold. I have such a person in my team and he deservedly bears the title of "man-cock".

15. The process of bugling.

16. Hooray. Halibut on deck. You can breathe easy.

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

17. The average size of the halibut we catch is 10-15 kilograms. Smaller sizes come across, but rarely. And basically like this.

18. Although I also have such a 30-kilogram piglet in my trophies. Somehow I hold it in my hands.

19. Yes, yes. These are such immense tails - it happens that they come across.

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

20. One of the prettiest/ugliest catches ever. Goby. You can eat them, but they are very scary. Huge head, stomach, and tail. They look very scary, but at the same time completely harmless.

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

22. And there are by-catch and quite valuable. This fear-man is both dangerous and scary. But very, very tasty. It's called a catfish. She is a dog fish. She has very strong jaws because she feeds on shellfish and crabs. Therefore, it can crush the fingers of a careless angler at a time. But, I repeat - very tasty. Although it rarely comes across.

23. But most by-catch is common. Cod, pollock (left) and ruff (right). Although it is only called a ruff, it is actually a sea bass.

You can catch a lot of such by-catch when fishing for halibut. At least a hundred kilos. Another thing is that catching halibut itself is still very interesting, compared to these by-catch. If only because the same pollock absolutely does not resist when playing. Like a goby, like a catfish.

Well, traditionally - what to do with the halibut after the catch?
In fact, there are a lot of options. Since this is a very oily fish, cutlets are perfectly obtained from it. It is also good to bake it in foil along with rice and lemon. Just fried halibut is no worse than any other beef steak. And fish soup is also liked by both children and adults. In general, the fish is delicious, and you can cook 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 boat like "Sharket":

This is how we harvest halibut in Kolyma. Did you have to try it?