Fish
Halibut
Halibut is a large flatfish (Hippoglossus species, plus some market “halibut” cousins) with dense, lean, snow-white flesh that cuts into steaks and thick fillets. Flavour is mild and clean; texture is meatier than sole or plaice and can dry if overcooked. Pacific and Atlantic stocks differ in management status—check provenance. Roast or grill thick portions with fat (butter, oil, bacon), poach gently, or confit for moisture. Cheeks are a sweet delicacy. Because the fish is lean, brining or basting helps. Premium pricing reflects size, yield, and fishery limits; smaller “chicken halibut” cook more forgivingly than huge steak cuts.
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Breeds & varieties
A sample of named types with their own origin and culinary profiles.
Characteristics
Preparations
Provenance
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Traits
Nutrition and pairings
Nutrition
Typical values per 100 g edible portion. Nutrient names open the reference page.
Nutrition Facts
Per 100 g edible portion
Amount per 100 g
- Total Fat 4.84 g
- Saturated Fat 1.05 g
- Trans Fat 0 g
- Monounsaturated Fat 2.15 g
- Polyunsaturated Fat 1.94 g
- Cholesterol 53.9 mg
- Sodium 77.3 mg
- Salt 0.19 g
- Total Carbohydrate 0 g
- Dietary Fibre 0 g
- Total Sugars 0 g
- Complex / starch 0 g
- Protein 20.3 g
- Water 75.2 g
- Energy 137 kcal
- Water 75.2 g
- Protein 20.3 g
- Animal Protein 19.3 g
- Fat 4.84 g
- Saturated Fat 1.05 g
- Monounsaturated Fat 2.15 g
- Polyunsaturated Fat 1.94 g
- Vitamins 48 mg
- Vitamin A 20 µg
- Vitamin B1 — Thiamine 0.09 mg
- Vitamin B2 — Riboflavin 0.13 mg
- Vitamin B3 — Niacin 3.42 mg
- Vitamin B5 — Pantothenic Acid 0.59 mg
- Vitamin B6 0.33 mg
- Vitamin B7 — Biotin 2.5 µg
- Vitamin B9 — Folate 14.1 µg
- Vitamin B12 — Cobalamin 1.8 µg
- Vitamin C 2 mg
- Vitamin D 1.7 µg
- Vitamin E 0.69 mg
- Vitamin K 0.6 µg
- Minerals 318 mg
- Major Minerals 263 mg
- Trace Minerals 54.2 mg
- Salt 0.19 g
- Sodium Chloride 0.19 g
- Cholesterol 53.9 mg
Vitamins
vitamin-c: 2 · vitamin-b12-cobalamin: 1.8 · vitamin-a: 20 · vitamin-b1-thiamine: 0.09 · vitamin-b2-riboflavin: 0.13 · vitamin-b3-niacin: 3.42 · vitamin-b5-pantothenic-acid: 0.59 · vitamin-b6: 0.33 · vitamin-b7-biotin: 2.5 · vitamin-b9-folate: 14.1 · vitamin-d: 1.7 · vitamin-e: 0.69 · vitamin-k: 0.6 ·
Minerals
Sodium: 77.31 · Potassium: 153 · Calcium: 33 · Iron: 0.8 · Zinc: 0.4 · Iodine: 53 ·
Fish flesh is lean to oily depending on species; marine omega-3s rise in fatty fish.
Grading systems
Grades are placed along a shared scale so systems can be compared side by side.
History
Coastal and river fishing for halibut and related species supplied essential protein long before agriculture spread globally.
Salting, drying, smoking, and fermenting extended the shelf life of halibut and enabled long-distance trade.
Ice preservation and railway transport brought fresh halibut to inland cities beyond fishing ports.
Industrial freezing, aquaculture, and global logistics made halibut widely available in international markets.