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Showing Food Pacific halibut

General Information
NamePacific halibut
Scientific NameHippoglossus stenolepis
DescriptionPacific halibut, Hippoglossus stenolepis, is a species of righteye flounder native to the North Pacific. It is mostly eaten in the United States, Canada, and Japan (PMID: 32951238, PMID: 33686523). Culinary uses of Pacific halibut include grilling, baking, and sautéing. The flesh of Pacific halibut is firm, with a mild flavor, and a flaky texture. It has a white color with a slightly sweet odor. Pacific halibut is a good source of protein, omega-3 fatty acids, and various essential minerals, providing several health benefits, including reducing inflammation and improving heart health. The most notable chemical in Pacific halibut is protein. Pacific halibut has no known medicinal or industrial uses. A peculiar mode of preparation is the traditional Japanese method of freezing the fish to a temperature below -4°F (-20°C) to kill parasites, then serving it as sashimi.
Primary IDFOOD00517
Picture528
Classification
GroupAquatic foods
Sub-GroupFishes
Taxonomy
SuperkingdomEukaryota
KingdomMetazoa
PhylumChordata
ClassActinopteri
OrderPleuronectiformes
FamilyPleuronectidae
GenusHippoglossus
Speciesstenolepis
VarietyNot Available
ITIS ID172932
Wikipedia IDPacific_halibut
Composition
CompoundsPreparation type: Raw

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Macronutrients
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Micronutrients
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References
Content Reference— U.S. Department of Agriculture, Agricultural Research Service. 2008. USDA National Nutrient Database for Standard Reference, Release 21. Nutrient Data Laboratory Home Page.