Halibut

Halibut is a common name for two flatfish in the genus Hippoglossus from the family of right-eye flounders and, in some regions, and less commonly, other species of large flatfish.

The fish are demersal fish that live in the North Pacific and the North Atlantic oceans. They are noted for their high yield of white, firm, dense and sweet flesh.

Species

There are two species of Halibut, the Atlantic Halibut (Hippoglossus hippoglossus) and the Pacific Halibut (Hippoglossus stenolepis).

Description

Halibut are dark brown on the top side with an off-white underbelly and have very small scales invisible to the naked eye embedded in their skin. Halibut are symmetrical at birth with one eye on each side of the head. Then, about six months later, during larval metamorphosis one eye migrates to the other side of the head. The eyes are permanently set once the skull is fully ossified.

Diet

Halibut feed on almost any fish or animal that they can fit into their mouths. Generally, their diet consists of fish such as pollock, sablefish, and rockfish.

Fishing

Halibut are among the largest teleost fishes in the world. Halibut are demersal, living on or near the bottom of the water and prefer water temperatures ranging from 3 to 8 degrees Celsius (37.4 to 46.4 degrees Fahrenheit). Halibut are strong swimmers and are able to migrate long distances. Halibut size is not age-specific but tends to be a function of environment and diet.

Health Benefits

Halibut is low in saturated fat and sodium and is a very good source of high-quality protein, selenium, and phosphorous. It is also a good source of vitamins B6 and B12, both of which are important for cardiovascular health.

See Also

• Fish
• Atlantic Halibut
• Pacific Halibut
• Pollock
• Sablefish
• Rockfish

Halibut Resources
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