Natural predators that feed on almost any fish or animal they can fit in their mouths. The pacific Halibut is the largest flatfish of the oceans. Cod, octopus, herring, crabs and salmon are just a few of the fish that have been found in their stomachs. And like many fish, their natural predators are sea lions, salmon shark, killer whales and humans.
Although it is not an oily fish it is still a great source of Omega-3 fatty acids as well as hosting a plethora of vitamins and minerals, such as: phosphorus, vitamin B6, magnesium, niacin, vitamin B12 and over 100% of the daily recommended amount of selenium in just a 6oz serving.
It is also a lean fish, low in fat and ideal for a healthy balanced meal.
Things To Know When Cooking Halibut
When cooking, halibut can dry out easily so it is important to cook in juice or quickly.
Halibut can be pan seared for a minute or two each side and then finished off in the oven. As halibut has a naturally low oil content it is important not to overcook as it will dry out.
When finishing off in the oven cover well with olive oil, fruit juices or marinade to keep the fish moist and succulent.
Halibut also works well with fish and chips. Make yourself a quality beer batter and instead of cod, go for halibut. Ensure that the pieces are not too thin though, cover well with batter and fry.
But most of all choose your halibut from a reputable fishmonger that has fresh stock on a regular basis. This will ensure that the fish is fresh, moist and succulent.
For fresh halibut, prepared to your requirements, visit our fresh fish selection. JustCaught deliver fresh fish direct to your door, the online fishmonger.