Wild Atlantic Halibut are highly vulnerable due heavy to overfishing and like the European Eel, Halibut too finds itself on the IUCN Red List of threatened species. As a result, I avoid wild Halibut. However, for Halibut recipes, farmed Halibut has emerged as a sustainable alternative.
In the wild, Halibut can live for up to 50 years and grow to an enormous size of around 4.5 metres and weighing more than 300 kilos. However, overfishing means that fish of that age and size are rarely seen these days.
The good news is that Halibut can be farmed, with Scottish farms proving particularly successful. Another option is the Pacific Halibut, which come from a huge, well-managed fishery off the western coast of Canada and the United States of America.
However, I would suggest there are better options available than importing frozen Halibut from thousands of miles away, such as sourcing your Halibut from farms closer to home.
I have little experience of cooking with Halibut. Fillets are good for poaching, frying and baking. If you’re making stock, try and get a Halibut collar from your fishmonger.
Halibut recipes
Halibut is a fish I’m not yet familiar with, but I’d try something like Roasted Halibut with Broad Beans and Anchovies from Mitch Tonks Fish.
Seasonality
Halibut should be avoided during its spawning season, which runs from late winter to early spring.
Sustainability
Read more on the latest Marine Conservation Society Good Fish Guide ratings.