Halibut

 

It’s firm, flaky texture and delicate flavor has earned its reputation as the world’s premium whitefish; mild but flavorful. 

  • High protein content = easily digestible and has all nine amino acids the body can’t produce itself! 

  • High in Selenium = powerful antioxidant, prevents cognitive decline, boosts the immune system, vital for thyroid health, may reduce risks of cancers, may protect against heart disease 

  • Harvested by longlining from Southeast Alaska, the Bering Sea/Aleutian Islands, and the Gulf of Alaska

  • Preparing methods: baking, grilling, searing, sautéing, steaming 

  • Lean and mean = do not over-cook or overhandle  

Nutrition:
Cooked, per 3.0 oz./ 85 g of wild Alaska Pacific Halibut  

  • Calories: 90

  • Protein (g): 19 (38% DV) 

  • Fat (g): 1

  • Saturated Fat (g): 0

  • Sodium (mg): 70

  • Cholesterol (mg): 50

  • Omega-3s 

  • DHA+EPA (mg): 201

  • Vitamin B12 (mcg): 1.1

  • Vitamin A (mcg): 20

  • Vitamin D (mcg):5.0 (33% DV)

  • Selenium (mcg): 47 (85% DV)

  • Potassium (mcg): 450

  • Iron (mg): 0.2

  • Calcium (mg): 10

DV = Daily Value