Overview
Atlantic halibut (Hippoglossus hippoglossus) is a large, demersal flatfish of the family Pleuronectidae, native to the cold waters of the North Atlantic. It is among the largest teleost (bony) fish in the world, with a firm, white, mild-flavored flesh that is low in fat. The fish is prized in commercial and recreational fisheries for its size and culinary value.
Origin and history
Atlantic halibut ranges across the North Atlantic from the coast of Labrador and Greenland south to the Bay of Biscay, and from Iceland to the Barents Sea. It has been fished commercially for centuries, with significant landings recorded in the 19th and early 20th centuries. Overfishing led to severe population declines by the mid-20th century, and the species is now listed as endangered by the IUCN. Commercial fisheries are managed under strict quotas, and most halibut sold in North American markets today is Pacific halibut (Hippoglossus stenolepis), a closely related but distinct species. [1][2]
Varieties and aliases
- Atlantic halibut (Hippoglossus hippoglossus)
- Pacific halibut (Hippoglossus stenolepis) is a separate species often sold interchangeably in markets, though it is not a true variety of Atlantic halibut.
Culinary uses
Atlantic halibut is valued for its thick, boneless fillets and mild, sweet flavor. The firm flesh holds up well to a variety of cooking methods.
Notes for cooks
- Atlantic halibut is often confused with Pacific halibut in markets. Pacific halibut is more commonly available.
- Halibut dries out quickly and should not be overcooked.