Halibut
Reinhardtius hippoglossoides
They are composed in
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Origin: Wild caught Canada, Norway. FAO21, FAO27
Size: 500g- 3kg.
Ingredients: Halibut
The Atlantic Halibut has a flat shape and a strange appearance due to the position of both eyes on the right side. When the Atlantic Halibut changes from a larva to a fish, its eyes are initially located on each side of its head. During its first year, it undergoes a major change, its left eye migrates towards the right side of its head. It then swims with its blind (eyeless) side facing the sea bottom.
Halibut is a genus Hippoglossus, from the family of the right-eye flounders (Pleuronectidae). Other flatfish are also called halibut. The name is derived from haly (holy) and butt (flat fish), for its popularity on Catholic holy days. Halibut are demersal fish which live in the North Pacific and the North Atlantic oceans. They are highly regarded food fish.
FISHING SEASON
Fishing season runs from April through August as the main season, but Atlantic Halibut is landed throughout the year in some fishing zones.
FREEZING FORM/PACKING
Seafrozen, Headed, gutted, tail off or tail on. Block frozen in take weight of approx 25kg bag.
SENSORY CHARACTERISTICS
Halibut are often boiled, deep-fried or grilled while fresh. Smoking is more difficult with halibut meat than it is with salmon, due to its ultra-low fat content. Eaten fresh, the meat has a clean taste and requires little seasoning. Halibut is noted for its dense and firm texture.
QUALITY CONTROL/CERTIFICATIONS
Nutrition Facts
Only fresh
products
Convenient vacuum
packaging
