Halibut (Hajjam)

Halibut (Hajjam Fish) — Firm, Mild & Perfect for Frying, Grilling & Fillet Recipes

Halibut — known locally as Hajjam — is one of the finest white-fish options you can bring to your kitchen. With its firm, flaky meat, mild flavor, and beautiful white fillets, Halibut is perfect for people who enjoy seafood that’s clean-tasting, easy to cook, and incredibly versatile.

Hajjam stays intact during high-heat cooking, making it ideal for frying, grilling, baking, pan-searing, and continental-style recipes. Its flavor is gentle yet rich, absorbing spices, marinades, herbs, and butter beautifully. Whether you’re preparing classic fried pieces, lemon-herb fillets, or a creamy white sauce dish, Halibut rewards you with restaurant-quality results every time.

Freshly sourced from the Arabian Sea, cleaned thoroughly, and delivered chilled — Anbar Fish ensures you get top-quality Halibut (Hajjam) with exceptional freshness.

Similar Fish to Try

If you like the mild, firm flavor of Halibut, you may also enjoy Bhetki (Daangri) for softness, Red Snapper (Heera) for firmer flakes, or Cobia (Sangra) for thick, meaty fillets.

Flavor Profile

Halibut is a lean fish with mild, sweet-tasting white flesh, large flakes, and a firm but tender texture. Because of its leanness, this fish becomes dried out if overcooked.

Habitat

Halibut is a Sea fish that mainly lives in Benthic coastal waters and estuaries on muddy and sandy bottoms down to 100 m.

Catching Method

Halibut is caught using Gillnets & Bottom Trawls.

Physical Attributes

Halibut has Scales on the body. The body is oval and flat, but thicker than that in most other flatfishes, Halibut’s mouth is large with strong canine teeth and pelvic fins with 1 spine and 5 soft rays. Halibut has both eyes on the left or right side.

Nomenclature

• English Name: Halibut, Pacific Halibut, Indian Halibut
• Local Name: Hajjam , kochuk
• Scientific Name: Psettodes erumei

Color

Halibut is a right-eyed flounder and has two distinctly colored sides. The top side is a mottled dark brown color, and the bottom side is off white with slight tinges of pink

Size

On average, the Halibut size range is 0.5 kg to 2 kg per fish. However, Other sizes are also occasionally available.

Cutting Preferences

Halibut is preferred for Slices, Boneless Fillets, Boneless Biscuits, and Boneless Fingers

Approx. Cutting Yields

• Whole: 100%
• Gutted: 80%
• Headless and Gutted: 75%
• Slices: 68%
• Boneless: 43%

Why Choose Halibut (Hajjam) from Anbar Fish?

Firm, Flaky White Meat – Holds shape perfectly while cooking
Mild, Clean Flavor – Loved by families & kids
High Meat Yield – Thick fillets with minimal bones
Versatile Cooking Options – Fry, grill, bake, pan-sear, or curry
Fresh & Hygienic Delivery – Cleaned and chilled straight to your home

Health Benefits of Halibut

High in Lean Protein – Supports strength and muscle building
Rich in Omega-3 – Good for heart, brain & joint health
Low in Fat – Great for clean and healthy diets
Packed with Vitamins D & B6 – Boosts immunity and energy
Contains Potassium, Selenium & Magnesium – Supports metabolism and bone health

Cooking Inspiration

Halibut Fillet Fry – Crispy outside, tender inside
Grilled Halibut – Smoky, juicy, and lightly seasoned
Pan-Seared Hajjam – Butter, garlic & herbs for a gourmet touch
Halibut Curry – Mild fish that absorbs masala beautifully
Baked Lemon Halibut – Simple, nutritious, and delicious

Halibut (Hajjam) — FAQ