Halibut

About Halibut

The king of flatfish. Dense, meaty flesh that holds up to any cooking method — roasting, pan-frying, steaming, even braising. Highly prized for its clean flavour and satisfying, almost steak-like texture. Available wild and farmed, whole or as supremes.

Why Chefs Love It

• Thick dense flesh means it won't overcook easily — forgiving during busy service
• Supremes come in 100g to 200g portions for precise menu costing
• White, clean presentation on the plate
• One of the highest-margin fish on any fine dining menu

Health & Nutrition

• One of the highest protein fish at 22g per 100g
• Excellent source of niacin (vitamin B3) which supports metabolism
• Rich in phosphorus for strong bones and teeth
• Contains selenium and magnesium for immune and muscle health