Halibut

Guide Note

Halibut are an edible flatfish, fished largely out of the northern Pacific Ocean. Halibut are eaten once fully mature, and thus are not extracted from the water until they are seven or eight years old.

Fast Facts

1. A variety of flounder
2. High in selenium and protein
3. Atlantic halibut have been largely depleted due to overfishing
4. One serving of halibut provides a day's bodily requirement of tryptophan

Halibut and other cold water fish are a primary source of omega 3 fatty acids, a fat which benefits the cardiovascular system and reduces bad cholesterol. The fish is also a good source of B-vitamins, which reduce damange to artery walls and rebuilds nerve and red blood cells.

Eating halibut and other cold water fish twice a week has shown to help prevent stroke and heart attack.

Deep-frying halibut is common, though the added saturated fat may deplete much of the heart-healthy benefits of eating the fish.

Baking halibut may allow a substantial amount of flavor to be added via marinade, whereas grilling the fish contributes a direct heat to cook it quickly and lock in moisture.