Halibut - As Food

As Food

Halibut are often broiled, deep-fried or grilled while fresh. Smoking is more difficult with halibut meat than it is with salmon, due to its ultra-low fat content. Eaten fresh, the meat has a clean taste and requires little seasoning. Halibut is noted for its dense and firm texture.

Halibut have historically been an important food source to Native Americans and Canadian First Nations, and continue to be a key element to many coastal subsistence economies. Accommodating the competing interests of commercial, sport, and subsistence users is a challenge.

The Atlantic population is so depleted through overfishing, it may be declared an endangered species. According to Seafood Watch, consumers should avoid Atlantic halibut. Most halibut eaten on the East Coast of the United States are from the Pacific.

In 2012 sportfishermen in Cook Inlet reported increased instances of a condition known as "mushy halibut syndrome". The meat of affected fish has a "jelly-like" consistency. When cooked it does not flake in the normal manner of halibut but rather falls apart. The meat is still perfectly safe to eat but the appearance and consistency are considered unappetizing. The exact cause of the condition is unknown but may be related to a change in diet.