per 100 grams
Carbohydrates 0 g
Proteins 22.5 g
Fats 1.6 g
Water 76.1 g
Sugar 0 ug
Fiber 0 ug
Starch 0 ug
Trans Fats 0 ug
Cholesterol 0 ug
Ash 1.6 grams


111 Calories per 100g

A halibut is a flatfish species found in the North Pacific and the North Atlantic oceans. It is the largest flatfish in the world, growing up to 4.5 m (15 ft) in length, and up to 408 kg (900 lbs). Halibuts are prized for their succulent white flesh, and are a popular food fish in many countries, particularly in Europe and North America.

Halibut belong to the large family of flatfish that includes soles, flounders and turbot. They are considered benthic fish, living and feeding on or near the bottom of their habitat. As bottom dwellers, they usually rest on the ocean floor facing up, camouflaged by their skin-patterns and coloration which blend in with the sand or gravel. On its underside, halibut has two eyes, with its large mouth facing downwards. That’s why it’s also known as a 'right-eyed' flatfish, unlike other flatfish species that have eyes on the left side of their bodies.

Halibut can be found at depths ranging from between 20 to 2000 m (66 to 6562 ft), making them one of the deepest-dwelling flatfish. They can be found along the coasts stretching from Alaska and Canada in the north, down to California and Mexico in the south. Halibut also populate the North Atlantic near areas of Iceland, Norway and the British Isles.

The diet of a halibut consists mostly of smaller fish, crustaceans and mollusks. They are opportunistic hunters, using their powerful jaws and sharp teeth to capture their prey and ambush unsuspecting victims. Halibuts also don't shy away from scavenging carrion on the seabed when food is scarce. Halibut that live nearer to the shore come closer to the coastline during the colder months of the year, while generally they avoid shallow waters.

Halibut are typically preyed upon by larger fish, sharks and even humans. To ensure survival, halibut have adapted and changed their behaviour to camouflagebetter and become more elusive. Most halibut are solitary animals and even when they spawn, they do so in small numbers, making them difficult to catch during spawning season.

Halibut have an interesting life cycle. After spawning, most eggs are carried away by tidal currents and hatch into larvae soon afterward. These larvae drift with the current until they reach a certain size and then become stationary, settling at the bottom of their habitat. Juvenile halibut hide in crevices and burrows and mature to adulthood at a slow rate, with some not reaching full maturity until they are 7-9 years old.

Halibut are considered a very important commercial species, which means they’re eagerly sought after by commercial fisheries all over the world. In the United States, Alaska is the main source of halibut, producing over 80% of all the fish caught in America. The demand for halibut has caused a dramatic decrease in populations in some areas, and some species are now listed as Vulnerable and Critically Endangered. As a result, there are tight regulations and quotas that have been put in place by governments to ensure that halibut populations remain healthy and sustainable.

Despite the conservation efforts, halibut remains a popular seafood harvest, as it is considered one of the finest white-fleshed fish. Its delicate flavor and firm texture make it perfect for a variety of dishes, such as grilled halibut with lemon and herbs, halibut steaks with garlic butter, and even tempura-style deep fried halibut.

Whether it’s farmed or wild-caught, halibut remains a delicacy enjoyed by restaurant-goers and home cooks all over the world. With strict regulations in place to protect this species, we can be sure that halibut will remain part of many menus for years to come.