Halibut - Atlantic, Fresh, Wild, North American
Halibut, a dark brown, rather large flatfish, is extremely lean with a rather mild, sweet tasting white flesh, large flakes and a firm but tender texture. If you’re a fan of Fluke, Flounder and Turbot, this is a good choice for you.
USA and Canada
Region & Fishery
The name Halibut has lofty beginnings. It’s actually derived from haly (holy) and butte (flat fish), for its popularity on Catholic holy days.
Halibut maintains its firm texture and shape during cooking, which makes it an excellent choice for baking, broiling, grilling, poaching or steaming with herbs, spices and sauces ranging from basic to more elaborate. You may also serve it as sushi or sashimi.
Low in Saturated Fat and Sodium, Halibut is deliciously smart eating. It is also a good source of Vitamin B6, Vitamin B12, Magnesium and Potassium, and a very good source of protein, Niacin, Phosphorus and Selenium.
FFM Seafood Cooking Methods - Grilling
FFM Seafood Cooking Methods - Pan Searing
FFM Seafood Cooking Methods - En Papillote
FFM Seafood Cooking Methods - Steaming
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Info Source U.S. Food and Drug Administration