Atlantic halibut
Halibut are the largest of all flatfish, with an elongated diamond-shaped body, dark brown upper side, and pale underside. Both eyes are on the right-hand side of the head. They can grow to over 2.5 metres in length and weigh several hundred kilos, though most landed fish are much smaller. Halibut has firm, white flesh with a mild, slightly sweet flavour, prized in fine dining for its meaty texture and clean taste.
Halibut are deep-water demersal fish, found in cold North Atlantic waters. Around the UK, they are occasionally caught in deep offshore areas west of Scotland and Ireland, and only rarely in Cornish waters. Halibut prefer sandy or muddy seabeds at depths of 200–2000m. Most halibut sold in the UK is farmed or imported.
Sustainability Rating
Status: Wild Atlantic halibut is classed as endangered due to overfishing and very slow recovery rates.
Best Choice: Wild-caught Atlantic halibut, particularly from unregulated or poorly managed fisheries.
Avoid: Farmed halibut from well-managed aquaculture systems with high welfare and environmental standards. These are the only recommended source.
Culinary Uses
A premium fish with thick, meaty fillets that hold up well to grilling, roasting, or pan-searing.
Excellent with bold sauces or buttery accompaniments.
Often served as a centrepiece in fine dining seafood dishes.
Due to its firm texture, halibut is sometimes used in place of swordfish or monkfish.
Best Fishing Practices
Commercial fishing for wild halibut is highly restricted in many regions due to its endangered status.
Farmed halibut, typically raised in land-based or sea-pen systems, offers a more sustainable alternative when sourced responsibly.
Seasonality
Available year-round in farmed form. Wild fish, where permitted, are usually caught in cooler months.
Supporting Local, Sustainable Seafood
Due to its endangered status, wild halibut should be avoided. When choosing halibut, opt for responsibly farmed sources with verified sustainability credentials. This ensures continued availability of a highly prized species without adding pressure to fragile wild populations.
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