Sushi

A member of the karei family (flatfish with both eyes on the right side of the head), halibut is the largest of the flatfish. It can reach more than 13ft (4m) in length and more than 660lb (300kg) in weight. As it is a slow-growing fish, taking 7–11 years to mature and living for up to 50 years, it is very vulnerable to overfishing and has become scarce in the North Atlantic. Its lean, firm, white flesh and mild, sweet flavor makes it a popular ingredient for sushi and sashimi, but choose sustainable sources carefully.

Halibut steak

Because of the size of the fish, halibut is often sold in steak form outside of Japan.

AVAILABILITY

Atlantic halibut is native to the North Atlantic ocean, from Canada to Norway, but it is endangered in the wild. Farmed Atlantic halibut is increasingly available in Europe and North America. Wild Pacific halibut is found in the North Pacific ocean and is at its best between April and September.

SUSTAINABILITY

Wild Atlantic halibut is an endangered species, so avoid it. Choose farmed Atlantic halibut from closed tanks instead. Wild Pacific halibut is a better option, as the fisheries are well managed.