Also known as:
Atlantic, Pacific, Greenland, California, and black halibut
. "Chicken halibut
" denotes a young, small variety of this fish.
Waters: Atlantic and Pacific Oceans.
Of the flounder family and the largest of all flatfish, halibut
are gray with some white mottling. Most weigh between 50 and 100 lbs., but Atlantic halibut
can exceed half a ton. Young chicken halibut
are much smaller (2 to 10 lbs.)
Tender chicken halibut
is considered best for eating. Atlantic and Pacific halibut
are also good, with extremely lean, firm, tight-grained white meat. Halibut
is delicately flavorful, albeit a bit dry. Greenland, California, and black halibut
are considered less desirable, culinarily speaking.
A firm, fine-textured fish, halibut
poaches, grills, broils, braises, and steams particularly well. It is also good roasted or sautéed. The edible skin need not be removed in fact, leaving the skin on helps steaks keep their shape while cooking.
Steaks should be sweet smelling, with glistening pure white flesh that's free of browning, gaping, and signs of dryness.
, 1/2 fillet (5.5 oz.) (155.65g)
Total Fat: 4.7g
Excellent source* of: Potassium (916mg), Selenium (74.4mcg), Vitamin B6 (0.63mg), and Vitamin B12 (2.2mcg)
When cooked (dry heat), halibut
provides 0.548 grams of omega-3 fatty acids, derived from EPA** (0.091g), and DHA*** (0.374g), and ALA**** (0.083g) per 100 grams of halibut
*Foods that are an “excellent source” of a particular nutrient provide 20% or more of the Recommended Daily Value. Foods that are a “good source” of a particular nutrient provide between 10 and 20% of the Recommended Daily Value.
**EPA - Eicosapentaenoic Acid
***DHA - Docosahexaenoic Acid
****ALA - Alpha Lipoic Acid
Substitutes for Halibut:
, dogfish, flatfish, haddock