kilograms
average weight
Lives very close to the ocean floor
types in Canada
years
sustainable age
History
It may be a weird-looking flat bottom dweller with two beady eyes on the same side of its head, but halibut is super popular. Unfortunately that also means its been fished to the point of becoming endangered in the Atlantic Ocean. In the Pacific, Halibut populations are healthy and quotas help keep stocks plentiful. Pacific Halibut is sustainably caught using longlines, and you can still feel good about eating Atlantic Halibut that's sustainably farmed in Nova Scotia.
Best sustainable option
Pacific halibut caught off the coast of British Columbia or farmed Atlantic halibut from Nova Scotia and Prince Edward Island.
In Season
janfebmaraprmayjunjulaugsepoctnovdec
Landed
7,236 tonnes
Brought onshore in Canada in 2014.
Did you know?
Halibut are born with one eye on either side of their head. As they evolve from larvae to fish, the left eye moves so that both eyes end up on the same side of the body. Typically, halibut will swim with their blind side facing the sea floor.
Taste/Texture?
When fresh, firm, non-flaky meat.
What to look for
Fresh halibut filets have an almost transparent sheen, looking almost wet, and should be bright white.
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How to cook
Meet Chef Spencer Watts
Chef Spencer Watts says cooking is the great love of his life. His father and grandfather were both cod fishermen, so a love of fishing and being on the water runs in his blood. Growing up on the lower mainland of British Columbia, Spencer was inspired by the vast array of fresh local ingredients available.
Spencer is a graduate of the Pacific Institute of Culinary Arts. He quickly progressed through the ranks at The Westin Grand and C restaurant, while training with some of the best local talent in the culinary scene. In 2007 he opened his very own restaurant, ‘Spence on the Coast,’ in Sechelt. Later he started his own local cable cooking show called “Coast Cooking with Spence.”
Spencer is presently enjoying life in Vancouver while working on his cookbook and promoting sustainable seafood.
History
It may be a weird-looking flat bottom dweller with two beady eyes on the same side of its head, but halibut is super popular. Unfortunately that also means its been fished to the point of becoming endangered in the Atlantic Ocean. In the Pacific, Halibut populations are healthy and quotas help keep stocks plentiful. Pacific Halibut is sustainably caught using longlines, and you can still feel good about eating Atlantic Halibut that's sustainably farmed in Nova Scotia.
Best sustainable option
Pacific halibut caught off the coast of British Columbia or farmed Atlantic halibut from Nova Scotia and Prince Edward Island.
In Season
janfebmaraprmayjunjulaugsepoctnovdec
Landed
7,236 tonnes
Brought onshore in Canada in 2014.
Did you know?
Halibut are born with one eye on either side of their head. As they evolve from larvae to fish, the left eye moves so that both eyes end up on the same side of the body. Typically, halibut will swim with their blind side facing the sea floor.
Taste/Texture?
When fresh, firm, non-flaky meat.
What to look for
Fresh halibut filets have an almost transparent sheen, looking almost wet, and should be bright white.