Introduction
If you’ve ever had an opportunity to dine at any European or American restaurant, then you’ve undoubtedly had the exciting opportunity to have the Sea’s highly-sought species that is the secret of many chefs ‘ halibut – Hajjam ‘. When most people picture about most famous fish worldwide, they may think of Salmon, Tuna, Cod, and Mackerel, etc but there is another delicious fish that lurks near the bottom of the Sea i.e Halibut – Hajjam.
Flavor Profile
Halibut is a lean fish with mild, sweet-tasting white flesh, large flakes, and a firm but tender texture. Because of its leanness, this fish becomes dried out if overcooked.
Habitat
Halibut is a Sea fish that mainly lives in Benthic coastal waters and estuaries on muddy and sandy bottoms down to 100 m.
Catching Method
Halibut is caught using Gillnets & Bottom Trawls.
Physical Attributes
Halibut has Scales on the body. The body is oval and flat, but thicker than that in most other flatfishes, Halibut’s mouth is large with strong canine teeth and pelvic fins with 1 spine and 5 soft rays. Halibut has both eyes on the left or right side.
Nomenclature
English Name: Halibut, Pacific Halibut, Indian Halibut
Local Name: Hajjam , kochuk
Scientific Name: Psettodes erumei
Color
Halibut is a right-eyed flounder and has two distinctly colored sides. The top side is a mottled dark brown color, and the bottom side is off white with slight tinges of pink
Size
On average, the Halibut size range is 0.5 kg to 2 kg per fish. However, Other sizes are also occasionally available.
Cutting Preferences
Halibut is preferred for Slices, Boneless Fillets, Boneless Biscuits, and Boneless Fingers
Approx. Cutting Yields
Whole: 100 %
Gutted: 80 %
Headless and Gutted: 75 %
Slices: 68 %
Boneless: 43 %
Cooking Preferences
Halibut is preferred to Grill, BBQ, Fry, Steam, and Bake
Health Benefits
Heart friendly
Lowers Blood Pressure
Improves Immune System
Strengthens the bones
Improves Skin and Hair health
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