Salmon seems to get all the attention these days, but halibut is a fish that offers many health benefits in a tasty package. An article by Los Angeles private chef Neil Zevnik in the Huffington Post explores the high-quality halibut, and provides many reasons a retailer should stock this fish in his store.
Zevnik started with a background on the fish, saying halibut is the largest flatfish with reported sizes of up to 700 pounds. They don’t reach reproductive age until they are 8 years old, so fisheries aren’t allowed to capture them until they are 30 inches long. Even with this regulation, Zevnik noted Atlantic halibut is over-fished, so he recommended only using Pacific halibut adding that Alaskan Halibut is greatly desired. Because they like to live deep in the ocean where the water is cold, they have a high amount of omega-3 essential fatty acids. Another plus Zevnik added was that they are largely bone free.
Zevnik offers a quick recap of the benefits of omega-3s found in fish, saying they improve cardiovascular health (preventing irregular heart rhythms, reducing clotting, improving the high-density lipoprotein (HDL) to low-density lipoprotein (LDL) cholesterol ratio and reducing plaques), reduce the risk of cancers (colorectal, ovarian, kidney and digestive tract) and contribute to brain health (reducing cognitive decline, dementia and Alzheimer’s disease).
He added halibut’s benefits go beyond omega-3s, saying it contains a high amount of vitamins B6 and B12, magnesium and selenium.
Halibut is available pretty much year round, Zevnik said. When choosing halibut, he recommended smelling the fish before purchase. He said, “it should remind you of the sea, not your floor cleaner,” and said it should not smell like ammonia. He also suggested using it within 24 hours of purchase to maintain freshness.
Lastly, he offered two recipes, “Grilled Halibut with roasted roma tomatoes, fennel, & sweet onions” and “Halibut & Watermelon Ceviche Salad.”