Halibut is the largest flat fish in the world.
Halibut is a lean fish with mild, sweet tasting white flesh, large flakes and a firm but tender texture. Because of its leanness this fish becomes dried-out if overcooked.
When halibut meat is raw, it isn’t actually white but rather glossy and translucent. But cooking the flesh causes proteins in the meat to coagulate, creating that dense, snow-white color and firm texture we see in so-called “white meat fish.” A similar process occurs in all types of meats from both land and sea.
This lean fish has a mild, sweet tasting white flesh, similar to tilapia. It’s thicker and firmer than cod. Because the flavor is so gentle, halibut pairs well with bolder seasonings like pesto, lemon juice and basil.
This product is a Sustainably Sourced Wild product.
160g – 220g approx
ORIGIN: Pacific halibut are found in the North Pacific Ocean. In East Asia, they occur from northern Japan to the Okhotsk Sea, and through the southern Chukchi Sea in the Arctic Ocean. In North America, they range from the Bering Sea south to Baja California, Mexico.
Halibut Nutritional Information
serving (85g) calories 94, calories from fat 12, total fat 1.37g, saturated fat >1g, trans fat 0g, cholesterol 51mg, sodium 70mg, total carbohydrate 0g, dietary fiber 0g, sugars 0g, protein 19.16g, vitamin a 1.2%, vitamin c 0%, calcium >1%, iron >1%.