Atlantic Halibut

Hippoglossus hippoglossus

Also Known As

Atlantic halibut, Halibut

Although populations are well below target levels, U.S. wild-caught Atlantic halibut is still a smart seafood choice because it is sustainably managed under a rebuilding plan that allows limited harvest by U.S. fishermen.

Facts

Availability

Year-round.

Source

Wild-caught from Maine to Connecticut.

Taste

Halibut has a very mild, sweet taste.

Texture

A lean fish with fine-grained, dense meat. When cooked, the meat is firm yet flaky and tender.

Color

Uncooked, white and almost translucent. It should not look dull, yellowish or dried out. When cooked, the meat is white.

Health Benefits

Halibut is low in saturated fat and sodium, and is a very good source of protein, niacin, phosphorus, and selenium.

Health & Nutrition

Nutrition facts

Serving weight 100 g (raw)
Amount per serving
Calories 110
Protein 20.81 g
Fat, total 2.29 g
Saturated fatty acids, total 0.325 g
Carbohydrate 0
Sugars, total 0
Fiber, total dietary 0
Cholesterol 32 mg
Selenium 36.5 mcg
Sodium 54 mg

Seafood Guide