Pacific Halibut
Hippoglossus stenolepis
Also known as Halibut, Alaskan halibut
Culinary Profile
Very mild and sweet.
When cooked, it is flaky, tender, and firm.
Pacific halibut is low in saturated fat and sodium and is a very good source of protein, niacin, phosphorus, and selenium.
Gastronomic Specifications
Biology & Habitat
Appearance
Pacific halibut have flat, diamond-shaped bodies. They swim sideways, and the upper side is typically mottled gray to dark brown, which helps them blend in with sandy or muddy bottoms. Their underside is typically white. Both of their eyes are on the upper side of their body. Their scales are small and buried in the skin, giving them a smooth appearance.
Biology
Male Pacific halibut tend to be smaller than females. Males reach sexual maturity when they are 8 years old, and females are able to reproduce by the age of 12. They spawn during the winter in deep water along the continental slope, mainly in the Bering Sea, Aleutian Islands, Gulf of Alaska, and south to British Columbia.
Where They Live
Range Pacific halibut are found in coastal waters from Santa Barbara, California to Nome, Alaska. They are most common in the central Gulf of Alaska, particularly near Kodiak Island. Habitat Juvenile halibut (1 inch and larger) live in shallow, near-shore waters off Alaska and British Columbia. They move to deeper water as they age.
How to Buy & Source
Availability
Available fresh from March to November and frozen year-round.
Source
U.S. wild-caught from Alaska to California.
Commercial Fishery & Harvest
Commercial Fishery Pacific halibut is one of the most valuable commercial and recreational fishery resources in the North Pacific Ocean. In 2024, commercial landings of Pacific halibut totaled approximately 20 million pounds and were valued at $78 million, according to the NOAA Fisheries commercial fishing landings database . Approximately 95 percent of this harvest was landed in Alaska. About 2 percent of the halibut population that can be fished is found off Washington, Oregon, and California, about 15 percent off British Columbia, and the remainder off Alaska. Sport/Recreational Fishery Pacific halibut is a popular target for recreational anglers from both charter/for-hire (guided) and private/rental (unguided) vessels.
Nutritional Benchmarking Across 54 Species
Where Pacific Halibut ranks against the rest of the catalogue on each of USDA FoodData Central's per-100 g nutrient measures.
| Nutrient | Value | Rank | Percentile |
|---|---|---|---|
| Vitamin D | 27.4 IU | 1 / 54 | 98% |
| Omega-3 EPA | 526 mg | 7 / 104 | 93% |
| Selenium | 36.5 µg | 32 / 106 | 70% |
| Omega-3 DHA | 393 mg | 37 / 104 | 64% |
| Iron | 0.66 mg | 55 / 111 | 50% |
| Choline | 61.8 mg | 58 / 65 | 11% |
| Zinc | 0.4 mg | 82 / 111 | 26% |
| Vitamin B12 | 1 µg | 90 / 106 | 15% |
| Protein | 14.37 g | 96 / 111 | 14% |
| Phosphorus | 164 mg | 96 / 111 | 14% |
Other Alaska Fisheries
Sustainable species managed out of the same regional fishery council as Pacific Halibut.
Arrowtooth Flounder
Atheresthes stomias
Mild, sweet flavor.
Bocaccio
Sebastes paucispinis
Delicate, nutty, sweet flavor.
Canary Rockfish
Sebastes pinniger
Delicate, nutty, sweet flavor.
Chinook Salmon
Oncorhynchus tshawytscha
Chinook salmon has a pronounced buttery, rich taste. They are the most highly prized salmon in the culinary world.
Chum Salmon
Oncorhynchus keta
Chum salmon has a lower oil content than other wild salmon, so it has a relatively mild flavor.
Coho Salmon
Oncorhynchus kisutch
Smaller coho have a delicate flavor. Fillets from larger fish have a mild taste.
Dover Sole
Microstomus pacificus
Mild and sweet.
English Sole
Parophrys vetulus
Mild taste with a slight shellfish flavor.
Flathead Sole
Hippoglossoides elassodon
Mild and delicate flavor.
Geoduck
Panopea generosa
The neck is tough and crunchy, while the belly meat is tender and sweet.
Similar by Flavour: Other Mild-Tasting Species
If you enjoy the mild flavour profile of Pacific Halibut, these other species in the catalogue will feel familiar on the palate.
Acadian Redfish
Sebastes fasciatus
Mild and slightly sweet. Redfish can be used as a substitute for haddock and similar fish.
Alaska Pollock
Gadus chalcogrammus
Pollock has mild-tasting flesh and is similar to other white fish like cod or haddock.
American Lobster
Homarus americanus
Mild and sweet.
Arrowtooth Flounder
Atheresthes stomias
Mild, sweet flavor.
Atlantic Bigeye Tuna
Thunnus obesus
Bigeye tuna has a mild, meaty flavor, with a higher fat content than yellowfintuna. Sashimi lovers prefer it.
Atlantic Cod
Gadus morhua
Atlantic cod has a mild clean flavor. It is sweeter than Pacific cod.
Seasonal Alternatives · March–November
When fresh Pacific Halibut is at its peak, these species are also in season — menu-planning options with overlapping windows.
Alaska Pollock
Gadus chalcogrammus
Fresh from January to April and June to October. Frozen year-round.
American Lobster
Homarus americanus
Year-round. In New England, where most lobsters are landed, the peak harvest season extends from May to November.
Brown Rock Shrimp
Sicyonia brevirostris
Year-round with peaks from July through October.
Caribbean Spiny Lobster
Panulirus argus
Fresh from August through March, but fishing drops sharply after the first of the year. Frozen year-round.
North Atlantic Swordfish
Xiphias gladius
Year-round, with peaks from June through October.
Opah
Lampris guttatus, Lampris spp.
Year-round, but landings seem to peak from April through August.
Frequently Asked Questions
What else is Pacific Halibut called?
Pacific Halibut is also marketed as Halibut, Alaskan halibut.
How much Pacific Halibut is caught commercially?
Commercial Fishery Pacific halibut is one of the most valuable commercial and recreational fishery resources in the North Pacific Ocean. In 2024, commercial landings of Pacific halibut totaled approximately 20 million pounds and were valued at $78 million, according to the NOAA Fisheries commercial fishing landings database . Approximately 95 percent of this harvest was landed in Alaska.
How much choline does Pacific Halibut contain?
A 100 g raw serving of Pacific Halibut supplies 61.8 mg of choline, around 11% of the 550 mg daily value — notable for prenatal and liver-health contexts.
What is the stock status of Pacific Halibut?
The stock is not overfished.
What is the texture of Pacific Halibut meat?
When cooked, it is flaky, tender, and firm.
Sustainability Story
U.S. wild-caught Pacific halibut is a smart seafood choice because it is sustainably managed and responsibly harvested under U.S. regulations.
Stock Structure
According to the 2024 stock assessment, Pacific halibut is not overfished and is fished at the recommended level that is set by the International Pacific Halibut Commission . Summary stock assessment information can be found on Stock SMART .
Population
The stock is not overfished.
Fishing Rate
Not subject to overfishing.
Habitat Impacts
Fishing gears used to harvest Pacific halibut have minimal impacts on habitat.
Bycatch
Regulations are in place to minimize bycatch.
Management
Since 1923, the United States and Canada have coordinated Pacific halibut management through a bilateral commission known as the International Pacific Halibut Commission . NOAA Fisheries, together with the North Pacific and Pacific Fishery Management Councils , is responsible for allocating allowable catch among harvesters in the U.S. fisheries.
Data Source: NOAA Fisheries
Nutritional Profile
per 100 g raw edible portion · 21 values
Energy
Macronutrients
Omega-3 Fatty Acids
Vitamins
Minerals
Source: USDA FoodData Central (SR Legacy). %DV is percent of 2,000-kcal daily value for adults.
calendar_month Harvest Season
Frozen available year-round.