Science Name: | Hippoglossus hippoglossus |
Other Names: | common halibut, chicken halibut (small ones), giant halibut, right-eyed flounder |
Ideal Temp: | 40 to 50 |
World Record: | 355 lbs. 6 ounces, Norway |
Environment: | offshore |
Techniques: | deep-jigging, trolling, downriggers |
Range: | Atlantic Ocean |
Atlantic halibut spawn at depths of 300–700 metres, in deep hollows in the banks off the coast and in the fjords. In addition to the coast of Norway, halibut also spawn off the Faeroe Islands, along the ridge between Greenland, Iceland and Scotland, in the Denmark Strait, in the Davis Strait and on the banks off Newfoundland.
Fishery - Atlantic halibut is extremely vulnerable to overfishing – it is territorial, grows very slowly and matures late. In addition to minimum size limits and net mesh restrictions, fishing for Atlantic halibut using nets, trawl nets, Danish seine nets and other fixed equipment is prohibited between 20th of December and 31st of March.
There is currently a great deal of research and development being done to establish commercial farming of Atlantic halibut, the preliminary results of which look very promising.
Atlantic halibut is one of the most highly prized edible fishes, due its tasty, firm, white meat. It is sold in slices; either fresh or frozen.
Nutritional value - The fat content of Atlantic halibut varies considerably, but it normally contains roughly 1 gramme of omega-3 fatty acids per 100 g fillet and is a good source of vitamin D. Atlantic halibut is also a healthy source of protein and is rich in selenium.