Halibut is a favorite among fish lovers for its firm white meat and delicately sweet flavor. It is officially the largest flatfish but with a difference as its eyes and mouth has not migrated over to one side of its body, and it swims by moving its tail, unlike the whole-body undulations of most flatfish. It is an excellent source of high-quality protein and minerals, low in sodium, fat and calories and contains a minimum of bones.With a slightly sweet yet mild flavor, it is a lean fish that features finely textured, snow white flesh. Halibut has been popular among fish lovers since time immemorial and has been considered as sacred fish throughout history and was often served on holidays especially during medieval days in Europe. The name halibut has been derived out of Hali signifying holy and but signifies flat. Halibut is found in northern seawaters especially in the Pacific Ocean and the Atlantic coasts of Newfoundland and Greenland. To know more about the nutrition value present in halibut, go through the Food Rating Chart given below.
Halibut Nutrition Facts
Amount of Halibut: 4.00 oz-wt
Total Weight of Halibut: 113.40 grams
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Nutrients
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Amount
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Basic Components
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Protein
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30.27 g
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Carbohydrates
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33.50 g
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Water
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81.30 g
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Ash
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1.97 g
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Calories
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Total Calories
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158.76 KJ
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Calories From Fat
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30.01 KJ
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Calories From Saturated Fat
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4.26 KJ
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Cholestrol
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46.49 mg
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Fats
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Total Fat
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3.33 g
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Saturated Fat
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0.47 g
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Mono Fat
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1.10 g
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Poly Fat
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1.07 g
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Vitamins
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Vitamin A IU
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202.99 IU
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Vitamin A RE
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61.24 RE
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A- Retinol
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61.24 RE
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Vitamin E Alpha Equiv
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1.24 mg
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Niacin B3
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8.08 mg
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Thiamin - B1
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0.08 mg
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Riboflavin - B2
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0.10 mg
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Niacin equiv
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13.73 mg
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Vitamin B6
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0.45 mg
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Vitamin E IU
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1.84 IU
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Vitamin E mg
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1.24 mg
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Folate
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15.65 mcg
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Pantothenic acid
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0.43 mcg
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Vitamin D mcg
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1.13 mcg
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Vitamin D IU
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45.36 IU
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Vitamin B 12
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1.55 mcg
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Biotin
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5.67 mcg
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Minerals
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Calcium
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68.04 mg
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Copper
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0.04 mg
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Iron
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1.21 mg
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Magnesium
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121.34 mg
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Manganese
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0.02 mg
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Phosphorus
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323.19 mg
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Potassium
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653.18 mg
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Selenium
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53.07 mcg
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Sodium
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78.25 mg
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Zinc
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0.60 mg
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Molybdenum
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3.86 mcg
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Mono Fats
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20:1 eicosen
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0.18 g
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22:1 erucic
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0.15 g
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16:1 Palmitol
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0.24 mg
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18:1 Oleic
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0.53 mg
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Poly Fats
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18:2 Linoleic
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0.04 g
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18:3 Linolenic
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0.09 g
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18:4 stearidon
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0.06 g
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20:4 arachidon
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0.20 g
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20:5 EPA
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0.10 g
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22:5 DPA
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0.14 g
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22:6 DHA
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0.42 g
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Other Fats
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Omega 3 Fatty Acids
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0.62 g
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Omega 6 Fatty Acids
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0.24 g
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Amino Acids
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Alanine
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1.83 g
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Arginine
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1.81 g
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Aspartate
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3.10 g
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Cystine
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0.32 g
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Glutamate
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4.52 g
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Glycine
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1.45 g
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Histidine
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0.89 g
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Isoleucine
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1.39 g
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Leucine
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2.46 g
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Lysine
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2.78 g
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Methionine
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0.90 g
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Phenylalanine
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1.18 g
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Proline
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1.07 g
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Serine
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1.23 g
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Threonine
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1.33 g
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Tryptophan
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0.34 g
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Tyrosine
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1.02 g
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Valine
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1.56 g
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Buying & Storing Facts
- Halibut needs to be bought from the store that has a good reputation for having a fresh supply of fish.
- Fresh whole halibut should be displayed buried in ice, while fillets should be placed on top of the ice. The flesh of the halibut fillets should be glistening white with no signs of browning or gaping.
- To check its freshness, make sure that it smells like seawater. Return it if it has too strong a fishy, ammonia-like smell. Try purchasing displayed fish as opposed to pieces that are prepackaged.
- It is important to keep the halibut cold since fish is very sensitive to temperature. To ensure maximum freshness and quality, it is important to use special storage methods like wrapping and placing it in a baking dish filled with ice.
- The length of time that halibut can stay fresh depends upon how fresh it is, i.e. when it was caught.Fish that was caught a day before you purchased it can be stored for about four days while fish that was caught a week before can only be stored for about one or two days.
- The shell life of Halibut can be increased by freezing it. To do so wrap it well in plastic and place it in the coldest part of the freezer where it will keep for about two to three weeks.
