Halibut (Pacific)

Halibut is a member of the Flatfish family and is found in both the Atlantic and Pacific waters.

The largest of all flat fish, halibut have an average weight of about 25 – 30 lb, but can grow to be as much as 900 lbs.

Halibut has firm white meat and a mild flavor and is an excellent source of the important antioxidant mineral selenium . This seafood delight also contains brain-boosting B vitamins (niacin,vitamin B6 and vitamin B12) as well as provide a good source of the important minerals magnesium and potassium.

ECO-TIP: Be sure to choose only Pacific Halibut, as opposed to Atlantic Halibut which is an Ocean’s Alive Worst Seafood Choice.

Selecting and Storing Halibut (Pacific)

When choosing fresh halibut, look for steaks or fillets with firm white flesh. As with all other fish, the smell should be clean, not fishy.

Preferences: No Red Meat, No Pork, No Eggs, No Shellfish, No Gluten, No Nuts, No Seeds, No Soy, No Dairy, No Poultry, No Corn, No Yeast, No Peanuts, No Molds, No Tubers, No Citrus, No Nightshade, No Legumes, No Grains,

About The Author

Kelley Herring, founder of Healing Gourmet, is a natural nutrition enthusiast with a background in biochemistry. Her passion is educating on how foods promote health and protect against disease and creating simple and delicious recipes for vibrant health and enjoyment.

Kelley Herring – who has written posts on Healing Gourmet.

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