Norwegain Atlantic Halibut

Atlantic Halibut

Halibut is both a wild and an ocean-farmed species in Norway. Its delicate white meat has a firm, juicy texture. It is the perfect choice for special occasions as it goes well with a variety of ingredients and cooking styles, ensuring a quality meal that can be enjoyed by many people.

The Fish:

Atlantic halibut is the largest of all flounders. Young Atlantic halibut are found in relatively shallow costal waters, while large Atlantic halibut are typically found at depths of 1,000 to 6,500 feet. They undertake long migrations- sometimes in excess of 600 miles—to search for fish to feed on. They have horizontal bodies but can shift its position and swim vertically when chasing prey from the seabed up to the water’s surface.
Females become sexually mature at age 8, laying up to 3.5 million eggs at a time. They can live for up to 50 years. Males typically live for 30 years, reaching sexual maturity at 5 to 7 years of age. In addition to the Norwegian coast, important spawning areas include the Faeroe Islands, the ridge between Greenland, Iceland and Scotland. The Denmark Strait and the Davis Strait on the banks of Newfoundland. Spawning takes place at depths of 900 to 2,000 feet from December to May in deep hollows along the coast or in the fjords or deep costal hollows. The eggs and larvae then float around in the sea until hatching.

Fishing:

Halibut are vulnerable to overfishing because of their slow growth and late sexual maturity. Fishing is strictly regulated, completely prohibited from December 20 to March 31.

Ocean-Farmed:
Following many years of research and development, Atlantic halibut is now an established farmed variety of fish, ensuring a steady supply of fish throughout the year.

Atlantic halibut is especially rich in:
Protein that builds and maintains every cell in the body
Vitamin D, which is necessary to get the right balance of calcium in the body to maintain and strengthen the bones
Vitamin B12, which is important for the body in producing new cells, including red blood cells. Vitamin B12 can contribute to prevent anemia
Selenium, an important element in an enzyme that fights harmful chemical processes in the body

Norwegian Atlantic Halibut

Nutrition facts

Energy: 515 kJ or 123 kcalNutrients:
Fat: 6.1 g
Saturated fatty acids: 1g
Trans fatty acids: 0g
Monounsaturated fatty acids: 3.1g
Polyunsaturated fatty acids: 1.2g
Protein: 17g
Cholesterol: 50 mg
Vitamins:
Vitamin A: 17RAE
Vitamin D: 9.7µg
Riboflavin: 0.05mg
Folate: 7µg
Vitamin B12: 0.7µgMinerals:
Iron: 0.2mg
Selenium: 60µg