Halibut

Halibut is the common name for two flatfish in the

genus Hippoglossus from the family of right-eye
flounders and, in some regions, and less commonly,
other species of large flatfish.

The word is derived from haly (holy) and butte (flat

fish), for its popularity on Catholic holy days.[1] Halibut
are demersal fish and are highly regarded as a food fish
as well as a sport fish.[1][2][3][4]
Atlantic halibut

Contents
Species of the genus Hippoglossus
Physical characteristics
Diet
Halibut fishery
Individual fishing quotas
As food
Nutrition
Food preparation
Other species sometimes called "halibut"
References
Further reading
External links

Species of the genus Hippoglossus

Species of the genus Hippoglossus
Atlantic halibut, Hippoglossus hippoglossus – lives in
the North Atlantic
Pacific halibut, Hippoglossus stenolepis – lives in the
North Pacific Ocean

Physical characteristics Fishermen in Seward, Alaska with a

fresh catch of halibut
The Atlantic halibut is the world's largest flatfish.[5] The IGFA record
was apparently broken off the waters of Norway in July 2013 by a
234-kilogram (515-pound), 2.62-metre (8-foot-7-inch) fish. This was awaiting certification as of 2013.[6] In
July 2014, a 219-kilogram (482 lb) Pacific halibut was caught in Glacier Bay, Alaska; this is, however,
discounted from records because the halibut was shot and harpooned
before being hauled aboard.[7]

Halibut are dark brown on the top side with an off-white underbelly
and have very small scales invisible to the naked eye embedded in
their skin.[8] Halibut are symmetrical at birth with one eye on each
side of the head. Then, about six months later, during larval
metamorphosis one eye migrates to the other side of the head. The
eyes are permanently set once the skull is fully ossified.[9] At the same
time, the stationary-eyed side darkens to match the top side, while the
Halibut caught off the coast of
other side remains white. This color scheme disguises halibut from Raspberry Island, Alaska, in 2007:
above (blending with the ocean floor) and from below (blending into The two fish being held up are 18 to
the light from the sky) and is known as countershading. 23 kg (40 to 50 lb)

Diet
Halibut feed on almost any fish or animal they can fit into their
mouths. Juvenile halibut feed on small crustaceans and other bottom-
dwelling organisms. Animals found in their stomachs include sand
lance, octopus, crab, salmon, hermit crabs, lamprey, sculpin, cod,
pollock, herring, and flounder, as well as other halibut. Halibut live at
depths ranging from a few meters to hundreds of meters, and although
they spend most of their time near the bottom,[1] halibut may move up
in the water column to feed. In most ecosystems, the halibut is near
Halibut tend to be a mottled dark
the top of the marine food chain. In the North Pacific, common
brown on their upward-facing side
predators are sea lions, killer whales, salmon sharks and humans.
and white on their underside

Halibut fishery
The North Pacific commercial halibut fishery dates to the late 19th
century and today is one of the region's largest and most lucrative. In
Canadian and US waters, long-line fishing predominates, using
chunks of octopus ("devilfish") or other bait on circle hooks attached
at regular intervals to a weighted line that can extend for several miles
across the bottom. The fishing vessel retrieves the line after several
hours to a day. The effects of long-line gear on habitats are poorly
understood, but could include disturbance of sediments, benthic
structures, and other structures.

International management is thought to be necessary, because the

species occupies waters of the United States, Canada, Russia, and
possibly Japan (where the species is known to the Japanese as ohyo),
and matures slowly. Halibut do not reproduce until age eight, when
about 80 cm (30 in) long, so commercial capture below this length
Filleting a Pacific halibut taken in
prevents breeding and is against US and Canadian regulations
Cook Inlet, Alaska. A halibut yields
supporting sustainability. Pacific halibut fishing is managed by the
four large fillets, with the yield
International Pacific Halibut Commission.
percentage higher than for most fish.
Round halibut cheeks may provide
For most of the modern era, halibut fishery operated as a derby.
additional meat
Regulators declared time slots when fishing was open (typically 24–
48 hours at a time) and fisherman raced to catch as many pounds as
they could within that interval. This approach accommodated unlimited participation in the fishery while
allowing regulators to control the quantity of fish caught annually by controlling the number and timing of
openings. The approach led to unsafe fishing, as openings were necessarily set before the weather was known,
forcing fisherman to leave port regardless of the weather. The approach limited fresh halibut to the markets to
several weeks per year, when the gluts would push down the price received by fishermen.

Individual fishing quotas

In 1995, US regulators allocated individual fishing quotas (IFQs) to existing fishery participants based on each
vessel's documented historical catch. IFQs grant to holders a specific proportion of each year's total allowable
catch (TAC). The fishing season is about eight months. The IFQ system improved both safety and product
quality by providing a stable flow of fresh halibut to the marketplace. Critics of the program suggest, since
holders can sell their quota and the fish are a public resource, the IFQ system gave a public resource to the
private sector. The fisheries were managed through a treaty between the United States and Canada per
recommendations of the International Pacific Halibut Commission, formed in 1923.

A significant sport fishery in Alaska and British Columbia has emerged, where halibut are prized game and
food fish. Sport fisherman use large rods and reels with 35–70 kg (80–150 lb) line, and often bait with herring,
large jigs, or whole salmon heads. Halibut are strong and fight strenuously when exposed to air. Smaller fish
will usually be pulled on board with a gaff and may be clubbed or even punched in the head to prevent them
from thrashing around on the deck. In both commercial and sport fisheries, standard procedure is to shoot or
otherwise subdue very large halibut over 70–90 kg (150–200 lb) before landing them. Alaska's sport fishery is
an element of the state's tourism economy.

As food
Halibut, Atlantic and
Nutrition Pacific, raw
Nutritional value per 100 g (3.5 oz)
Raw Pacific or Atlantic halibut meat is
80% water and 19% protein, with Energy 91 kcal (380 kJ)
negligible fat and no carbohydrates Carbohydrates 0g
(table). In a 100-gram (31 ⁄2 -ounce) Sugars 0g
reference amount, raw halibut contains Dietary fiber 0g
rich content (20% of more of the Daily
Value, DV) of protein, selenium (65% Fat 1.3 g
DV), phosphorus (34% DV), vitamin D Protein 18.6 g
Hot smoked Pacific
(32% DV), and several B vitamins: Vitamins Quantity %DV†
halibut
niacin, vitamin B6, and vitamin B12
Vitamin A 67 IU
(42-46% DV).
Thiamine (B1) 0.05 mg 4%
Cooked halibut meat – presumably through the resulting dehydration Riboflavin (B2) 0.03 mg 3%
– has relatively increased protein content and reduced B vitamin Niacin (B3) 6.5 mg 43%
content (per 100 grams), while magnesium, phosphorus, and Vitamin B6 0.55 mg 42%
selenium are rich in content.[10] Folate (B9) 12 μg 3%
Vitamin B12 1.1 μg 46%
Vitamin C 0 mg 0%
Food preparation Vitamin D 190 IU 32%
Vitamin E 0.61 mg 4%
Minerals Quantity %DV†
Halibut yield large fillets from both sides of the fish, with the small Calcium 7 mg 1%
round cheeks providing an additional source of meat.[11] Halibut are Iron 0.2 mg 2%
often boiled, deep-fried or grilled while fresh. Smoking is more Magnesium 23 mg 6%
difficult with halibut meat than it is with salmon, due to its ultra-low Manganese 0.01 mg 0%
fat content. Eaten fresh, the meat has a clean taste and requires little Phosphorus 236 mg 34%
seasoning. Halibut is noted for its dense and firm texture. Potassium 435 mg 9%
Selenium 45.6 μg 65%
Halibut have historically been an important food source to Alaska Sodium 68 mg 5%
Natives and Canadian First Nations, and continue to be a key Zinc 0.4 mg 4%
element to many coastal subsistence economies. Accommodating the
competing interests of commercial, sport, and subsistence users is a Other constituents Quantity
challenge. Water 80.3 g
Cholesterol 49 mg
As of 2008, the Atlantic population was so depleted through
overfishing that it might be declared an endangered species. Link to USDA Database entry (http
According to Seafood Watch, consumers should avoid Atlantic s://fdc.nal.usda.gov/fdc-app.html#/f
halibut.[12] Most halibut eaten on the East Coast of the United States ood-details/174200/nutrients)
is from the Pacific. Units
μg = micrograms • mg = milligrams
In 2012, sportfishermen in Cook Inlet reported increased instances of
a condition known as "mushy halibut syndrome". The meat of IU = International units
affected fish has a "jelly-like" consistency. When cooked it does not †Percentages are roughly
flake in the normal manner of halibut but rather falls apart. The meat approximated using
is still perfectly safe to eat but the appearance and consistency are
US recommendations for adults.
considered unappetizing. The exact cause of the condition is
unknown but may be related to a change in diet.[13][14]

Other species sometimes called "halibut"

Of the same family (Pleuronectidae) as proper halibut
Kamchatka flounder, Atheresthes evermanni –
sometimes called "arrowtooth halibut" Steamed halibut in black bean sauce
Roundnose flounder, Eopsetta grigorjewi – often called
"shotted halibut"
Greenland turbot, Reinhardtius hippoglossoides – often called "Greenland halibut"
Spotted halibut, Verasper variegatus
Family Paralichthyidae
California flounder, Paralichthys californicus – sometimes called "California halibut"
Olive flounder, Paralichthys olivaceus – sometimes called "bastard halibut"
Family Psettodidae
Indian spiny turbot – sometimes called "Indian halibut"
Family Carangidae (jack family, not a flatfish)
Black pomfret, Parastromateus niger – sometimes called "Australian halibut"

References
1. Uncle Ray (10 September 1941). "Right Eye of Halibut Moves Over to the left Side of Head" (htt
ps://news.google.com/newspapers?id=OVIbAAAAIBAJ&pg=4454,336523&dq=halibut+popular
 +food-fish&hl=en). The Pittsburgh Press. Retrieved 4 October 2010. "The name "halibut"
means "holy flatfish". It came from halibut being a popular food fish on holy days in England
during early times."
2. Moira Hodgson (11 November 1990). "FOOD; Putting a Spotlight on Halibut" (https://select.nyti
mes.com/gst/abstract.html?res=F30613F83C540C728DDDA80994D8494D81). The New York
Times. Retrieved 4 October 2010. "In England, halibut has always been popular..."
3. "Follow Rules to Serve Fish Without Odor" (https://news.google.com/newspapers?id=5zAoAA
AAIBAJ&pg=5521,4688205&dq=halibut+most-popular-fish&hl=en). The Milwaukee Journal. 11
February 1954. Retrieved 4 October 2010. "Fish can provide an economical main dish. Have
boiled, baked or fried fish, or like most folks, choose cod, halibut, or ocean perch. They're the
three most popular fish varieties"
4. Ted Whipp (8 April 2009). "Fish and chips on Good Friday's menu" (https://web.archive.org/we
b/20120826032231/http://www2.canada.com/windsorstar/news/story.html?id=82e340fc-b11f-4
714-ad10-6584b1a69352). The Windsor Star. Archived from the original (http://www2.canada.c
om/windsorstar/news/story.html?id=82e340fc-b11f-4714-ad10-6584b1a69352) on 26 August
2012. Retrieved 4 October 2010. "He and his son ... expect hungry hordes, especially for the
halibut, the most popular fish on the menu."
5. Orlov, A. M.; Kuznetsova, E. N.; Mukhametov, I. N. (2011). "Age and growth of the Pacific
halibut Hippoglossus stenolepis and the size-age composition of its catches in the North-
Western part of the Pacific Ocean". Journal of Ichthyology. 51 (4): 306–323.
doi:10.1134/S0032945211020068 (https://doi.org/10.1134%2FS0032945211020068).
S2CID 45475596 (https://api.semanticscholar.org/CorpusID:45475596).
6. 515-Pound Halibut Caught By Marco Leibenow Near Norway May Be World Record (https://wn
wpressrelease.wordpress.com/2013/08/19/515-pound-halibut-caught-by-marco-leibenow-near-
norway-may-be-world-record/) Woods 'n Water Magazine, 19 August 2013.
7. "California man catches 482-pound halibut in Alaska" (https://web.archive.org/web/201411022
13323/http://bigstory.ap.org/article/california-man-catches-482-pound-halibut-alaska).
Associated Press. 11 July 2014. Archived from the original (http://bigstory.ap.org/article/californi
a-man-catches-482-pound-halibut-alaska) on 2 November 2014. Retrieved 27 April 2015.
8. Pacific Halibut (Hippoglossus stenolepis) (http://www.adfg.alaska.gov/index.cfm?adfg=halibut.
main), Alaska Department of Fish and Game. Adfg.state.ak.us. Retrieved 19 August 2012.
9. "The Mysterious Origin of the Wandering Eye" (http://scienceblogs.com/grrlscientist/2008/07/0
9/the-mysterious-origin-of-the-w-1/). ScienceBlogs. ScienceBlogs LLC. Retrieved 27 January
2018.
10. "Fish, halibut, Atlantic and Pacific, cooked, dry heat per 100 grams" (https://nutritiondata.self.co
m/facts/finfish-and-shellfish-products/4063/2). Nutritiondata.com by Conde Nast; version SR-21
of the USDA National Nutrient Database. 2018. Retrieved 24 September 2019.
11. "How to Fillet Halibut" (http://salmonuniversity.com/archives/953). Salmon University. 19
October 2013. Retrieved 24 September 2019.
12. "Monterey Bay Aquarium: Seafood Watch Program-All Seafood List" (https://web.archive.org/w
eb/20100418160532/http://www.montereybayaquarium.org//cr//SeafoodWatch//web//sfw_factsh
eet.aspx?gid=9). Monterey Bay Aquarium. Archived from the original (http://www.montereybaya
quarium.org/cr/SeafoodWatch/web/sfw_factsheet.aspx?gid=9) on 18 April 2010. Retrieved
17 April 2008.
13. Smith, Brian Mushy halibut syndrome reported by Inlet fishermen (https://www.adn.com/alaska-
news/article/mushy-halibut-syndrome-reported-inlet-fishermen/2012/06/28/) Peninsula
Clarion/Anchorage Daily News 30 June 2012
14. Alaska Department of Fish and Game Mushy Halibut Syndrome (http://www.adfg.alaska.gov/st
atic/species/disease/pdfs/fishdiseases/mushy_halibut_syndrome.pdf)

Further reading
 Clover, Charles. 2004. The End of the Line: How overfishing is changing the world and what
we eat. Ebury Press, London. ISBN 0-09-189780-7
FishWatch – Pacific Halibut, Fisheries, US National Oceanic and Atmospheric Administration,
2019 (https://www.fishwatch.gov/profiles/pacific-halibut)

External links
International Pacific Halibut Commission (http://www.iphc.washington.edu/halcom)
Alaska Department of Fish & Game (http://www.adfg.state.ak.us/pubs/notebook/fish/halibut.ph
p)

Retrieved from "https://en.wikipedia.org/w/index.php?title=Halibut&oldid=1008890638"

This page was last edited on 25 February 2021, at 16:23 (UTC).

Text is available under the Creative Commons Attribution-ShareAlike License; additional terms may apply. By using this
site, you agree to the Terms of Use and Privacy Policy. Wikipedia® is a registered trademark of the Wikimedia
Foundation, Inc., a non-profit organization.