Halibut (Atlantic) Hippoglossus hippoglossus

This highly prized and tasty coldwater fish has a lovely texture (neither soft nor firm) with large flakes and is the largest of all the flatfish.

Appearance

Flat, oval body with a large mouth. The dark eye side (right) is a greenish dark brown while the blind side (left) is pure white.

Size

Between 10-70kg for wild halibut & 3-5 kg for farmed halibut. Can grow as large as 300kg and up to 4m long in deep waters.

Source

Organic farmed halibut from Island of Gigha in Scottish Hebrides; wild halibut from North Atlantic.

Seasonality

Farmed all year round with good availability throughout the year; wild season May-March.

Oil Content

Low

Price Guide

High

Portion Size

Fillets; loins; steaks; can be cut to customer requirements.

Alternatives

Turbot, Brill

How To Cook

The best way to cook this fish is simply; pan-fried, grilled, baked, poached or steamed. Take care not to cook too long or could dry out. Both delicate and strong flavours complement the halibut.



Fish Fact

The Guinness world record for the largest fish and chips serving was made with a 22.65kg MSC certified Norwegian line caught halibut.

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