halibut

Reinhardtius hippoglossoides
Nutrition Facts
Serving Size 100 gram
Servings Per Container

Amount Per Serving
Calories 205
Calories from Fat
% Daily Value*
Total Fat 13.89g
21%
Saturated Fat 3.3g
17%
Trans Fat 3.350g
Cholesterol 70mg
23%
Sodium 90mg
4%
Total Carbohydrate 0g
0%
Dietary Fiber 0g
0%
Sugars 0g
Protein 18.6gg

Vitamin A
167iu%
Vitamin C
0.4%
Calcium
12%
Iron
1.63%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

General Information

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.

Average Size/Weight

Sizes are 500g to1kg, 1 to 2kgs, 2 to 3 kg and 3kg+

Form/Packing

Block frozen in take weight of approx 25kg bag

FREEZING FORM

Seafrozen,
Headed, gutted, tail off or tail on

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.

Ingredients

Halibut

COUNTRY OF ORIGIN/FAO

Wild caught, Canada, Norway
FAO21
FAO27

Quality Control