Animals Hacks

A Beginner’s Guide To Halibut, A Fish Coveted By Chefs

Photo: Magdanatka // Shutterstock

Let’s talk about why halibut deserves a place in your weekly dinner rotation.

You may rethink the sentiment “fish are friends, not food,” after discovering the satisfying taste and outstanding health benefits of seafood. (Sorry, Nemo!)

Like most fish, halibut is a high-quality source of protein and selenium, a powerful antioxidant that helps your body repair damaged cells and aids in decreasing inflammation (just like these foods). Halibut’s power-packed nutrients, including omega-3 fatty acids, niacin and magnesium, also help fight heart disease.

What Is Halibut?

Halibut is the largest flatfish in the ocean, and can grow up to an astonishing nine feet long! The fish we eat are either farm-raised or caught in the wild, with much debate as to which option is healthiest. Wild-caught fish are often considered the best option with less contamination due to their diet of smaller fish and algae. However, many farms now grow fish in a way that’s better for the environment, resulting in a safer-to-eat product.

A whopping 80 percent of Pacific halibut are harvested in Alaskan waters and flash-frozen while still on the boat, so frozen fish might be better than fresh.

What Is the Flavor of Halibut Like?

This lean fish has a mild, sweet tasting white flesh, similar to tilapia. It’s thicker and firmer than cod. Because the flavor is so gentle, halibut pairs well with bolder seasonings like pesto, lemon juice and basil. Get inspired by our Pesto Halibut recipe.

How to Choose and Cook Halibut

When shopping for fresh halibut at your local supermarket, keep an eye out for white, glossy flesh, and steer clear of any cuts that look dull or dried out. You’ll want to avoid any brown spots on the white flesh. Like steak, the flesh should look moist. (Learn more pointers for telling if fish is fresh.)

There’s “more than one way to skin this fish,” including baking, broiling, grilling, sautéing, poaching or steaming. But be careful: The lean meat dries out quickly if cooked too long. Here’s how to avoid overcooking fish—and these other mistakes.

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Article by Stephanie Harte for Taste of Home. View the original article here.

Health News

Study Shows Half The Sushi You Eat At L.A. Restaurants Are Mislabeled


If you live in Los Angeles, chances are your favorite sushi spot isn’t actually serving you the fish you ordered.

The folks over at UCLA and Loyola Marymount conducted a study together from 2012 to 2015, and found that a whopping 47 percent of the sushi fish they ordered, was mislabeled.

While randomly visiting LA sushi restaurants over the years, they ran DNA tests on everything they ordered like they were on Maury.

In that time, they put in 43 orders of halibut sushi, and according to their tests, not once did they ever receive real halibut, with 90 percent actually being flounder. Similarly, with their 32 red snapper orders, every single piece of sushi was some other type of fish.


If you’re a fan of bluefin, you’ll be happy to know that every one of the studied orders turned out to be bluefin, so there’s no funny business happening with it.

Last, but definitely not least, out of 47 orders of salmon, only six of them proved to be a different fish. At least salmon orders are mostly honest.

It’s not just at restaurants either, their studies found a similarly high mislabeling at supermarkets, as well.

It really sucks that Angelenos have been duped for all these years, but at least you can be more conscious of your halibut and red snappers. Next time, perhaps ask some questions if you feel sketch about your sushi order.


Craving: Rainbow Roll


This was taking from one of my many trips to Tokyo Cafe in the Orange circle. This has become my go-to roll when I go get sushi anywhere, just because you get a little bit of everything. Plus it just presents itself so well, especially to my mouth. Shrimp, avocado, halibut, albacore, and salmon all on top of a crab California roll, so perfect.


Craving: Wild Alaskan Halibut Chowder


I have had clam chowder, corn chowder, and lobster chowder but never with halibut, especially wild alaskan halibut. Even though it’s very hot out where I am, this still sounds amazing. I could probably slam about three bowls of this right now. (Thx