Nutrition- Health Benefits of Atlantic Halibut

The largest and fastest of the flounder family, Atlantic halibut live in the deep ocean and can grow to be over 500 lbs. Research in the past 2 decades has proven this fish to be very adaptable to fish farming conditions being quiet, docile and robust. The commercially manufactured diet of farmed halibut closely mimics that of its wild counterpart and comes from companies with an active environmental sustainability program. HPEI’s land-based farm eliminates public concerns of overfishing, escapes, contamination by mercury or other pollutants, the spread of disease, use of antibiotics or other treatments providing an eco-friendly, unadulterated product of the highest quality.

Halibut fillets, 4 per fish as it is a flat fish, have a delicate yet firm consistency, a pearl white colour and a mild flavour. Halibut steaks, fillets or whole fish can be prepared in just about any way you would like.  Chefs prefer halibut for its ability to assimilate spices and unique sauces while maintaining its naturally mild flavour.

Halibut meat is not an oily fish but maintains a high level of Omega 3 and other desirable fatty acids helping to maintain good cardiovascular health and promoting healthy cholesterol balance. The proteins are well balanced for excellent nutrition, including several of the more desirable proteins. Halibut is rich in selenium and other minerals and vitamins. The nutritional combination provides clean source nutrition with a high satiety index.

The average portion (160 g) of halibut has approximately 225 calories with 42 g of protein and 5% fat the majority of which is Omega 3. Farmed Atlantic halibut provides the highest quality seafood with excellent nutritional balance as well as a product that lends itself to culinary enhancement.