Hippoglossus hippoglossus
Also Known As
Atlantic halibut, Halibut
U.S. wild-caught Atlantic halibut is 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 |
