Halibut

Halibut is a type of flatfish found in cold waters of the North Atlantic and North Pacific oceans. It is a lean white fish with a mild flavor and firm texture. Halibut is typically sold as fresh or frozen fillets or steaks.

Halibut is primarily used as a food ingredient, valued for its delicate flavor and flaky texture. It is commonly found in frozen fish products, unprepared seafood, and various fish dishes. Consumers often purchase it for its versatility in cooking methods like baking, broiling, or pan-frying.

Halibut is a source of protein, vitamin D, and selenium. The FDA considers fish to be a major food allergen. There are no specific regulations or restrictions on halibut consumption for the general population beyond allergen concerns. International bodies like the WHO/IARC have not specifically evaluated halibut for carcinogenicity.