Pacific Halibut

Hippoglossus stenolepis

Also Known As

Halibut, Alaskan halibut

U.S. wild-caught Pacific halibut is a smart seafood choice because it is sustainably managed and responsibly harvested under U.S. regulations.

Availability	Available fresh from March to November and frozen year-round.
Source	U.S. wild-caught from Alaska to California.
Taste	Very mild and sweet.
Texture	When cooked, it is flaky, tender, and firm.
Color	Almost translucent when raw, but the meat is snow white once cooked.
Health Benefits	Pacific halibut is low in saturated fat and sodium and is a very good source of protein, niacin, phosphorus, and selenium.