Atlantic Halibut

The stock is overfished, but the fishing rate established under a rebuilding plan promotes population growth.

Overfishing status is unknown, but catch is at recommended level.

Regulations are in place to minimize bycatch.

Halibut has a very mild, sweet taste.

A lean fish with fine-grained, dense meat. When cooked, the meat is firm yet flaky and tender.

Uncooked, white and almost translucent. It should not look dull, yellowish or dried out. When cooked, the meat is white.

Halibut is low in saturated fat and sodium, and is a very good source of protein, niacin, phosphorus, and selenium.