Indian Halibut/ Indian spiny Turbot is one of the largest flatfish species in Indian waters. Locally known in Kerala as “ആയിരം പല്ലി ” for the long and sharp teeth in its mouth and “Erumai nakku” in Tamil, for its buffalo-shaped tongue, the spiny turbot was a cherished dish of the west coast and was preferred for its high nutritive value as well as high meat content and lesser bones. Growing to a maximum of 60 cm in length, and inhabiting the sand and muddy bottoms of coastal waters up to a depth of 100 m, the Indian turbot is commercially the most valuable flatfish of India and is distributed in the Indo-West Pacific from Red Sea and East Africa to Japan and Australia.
• Omega-3 fatty acids present in halibut provides a wide range of cardiovascular benefits like it helps in preventing erratic heart rhythms, making blood less likely to clot inside arteries that can cause heart attacks, and improving the ratio of good HDL (High Density lipoprotein).
• Halibut is also a good source of vitamin B12, vitamin B6 and folic acid that lower levels of homocysteine, a compound that can damage artery walls.
• Halibut is a very good source of magnesium, a natural calcium channel blocker, which lessens resistance and improves the flow of blood, oxygen and nutrients throughout the body.
• Triglycerides, a kind of fat carried in bloodstream, can be lowered by two servings of omega-3-rich fish a week.
• Intake of halibut improves the electrical properties of heart cells thereby protecting against fatal abnormal heart rhythms and making less blood clot inside arteries.
• Omega-3s reduces inflammation, which is a key component in the processes that turns cholesterol into artery-clogging plaques.
• It reduces blood pressure, prevents arthritis and promotes healthy brain function.
• Consumption of fatty fish provides major protection against renal cell carcinoma, the most common form of kidney cancer. It also reduces risk of colorectal cancer.
• It offers significant protection against both early and late age-related macular degeneration and fends off dry eye syndrome.
• Eating halibut fish lowers the risk of certain types of strokes. In addition the selenium present in it is a crucial antioxidant which is very important for a healthy liver. Liver detoxifies and clears potentially harmful compounds such as pesticides, drugs, and heavy metals from the body.
• Halibut provides protection against ovarian and digestive tract cancers.
NUTRACEUTICALS PRESENTHalibut is rich in various nutrients such as selenium, magnesium, phosphorus potassium, vitamin B12, niacin, vitamin B6 and omega-3 essential fatty acids etc.
CULINARY METHODAyiram palli is the fish that known for its high meat content and lesser bone characteristics. In Kerala, it is used to prepare curry, fry, meen- kuzhambu etc. but due to its high meat content it is mostly used as fried forms.