Pacific halibut is prized for the delicate flavor and firm texture of its sparkling white, almost translucent flesh. The lean white meat of the Pacific halibut is high in protein and low in sodium, fat and calories, and with a minimum of bones, halibut as whole fish, fillets or portions adapts well to baking, broiling, frying, poaching or barbecuing.

Pacific halibut is one of the largest flatfish – they can weigh up to about 500 pounds and grow to over 8 feet long. Males tend to be smaller than females. 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 of all ages and sizes are involved in a predominantly clockwise (northwest to southeast) migration from their settlement areas, reproductive fish also make regular seasonal migrations from more shallow feeding grounds in summer to deeper spawning grounds in winter.


Posted on

March 23, 2017

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