
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.
Facts
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. |
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 g |
Sugars, total | 0 g |
Fiber, total dietary | 0 g |
Cholesterol | 32 mg |
Selenium | 36.5 mcg |
Sodium | 54 mg |