This selection of Halibut, a dark brown, rather large flatfish, is farmed in the cold, clean waters of Norway. This results in a milder flavor than the wild variety, with sweet, snowy-white meat, large flakes and a firm yet tender texture. A good choice for lovers of Fluke, Flounder and Turbot.
The firm texture of Halibut makes it a versatile choice for baking, broiling, grilling, searing, pan-roasting, poaching or steaming. It’s a bit less assertive than wild varieties, so lighter herbs, spices and sauces work best here.
Halibut is smart eating because it’s low in saturated fat and sodium. It is also a good source of protein, B vitamins and potassium.