Halibut (Hajjam)

850.00

If you’ve ever had an opportunity to dine at any European or American restaurant, then you’ve undoubtedly had the exciting opportunity to have the Sea’s highly-sought species that is the secret of many chefs. When most people picture about most famous fish worldwide, they may think of Salmon, Tuna, Cod, and Mackerel, etc but there is another delicious fish that lurks near the bottom of the Sea i.e Halibut.

The size you get: 500 grams – 2 kg per fish

Note: All our prices and billings are based on the pre-cleaning/cutting weight of the seafood. The net weight at the time of delivery will be dependent on the type of cutting you choose.

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Introduction

If you’ve ever had an opportunity to dine at any European or American restaurant, then you’ve undoubtedly had the exciting opportunity to have the Sea’s highly-sought species that is the secret of many chefs ‘ halibut – Hajjam ‘. When most people picture about most famous fish worldwide, they may think of Salmon, Tuna, Cod, and Mackerel, etc but there is another delicious fish that lurks near the bottom of the Sea i.e Halibut – Hajjam.

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%

Cooking Preferences

Halibut is preferred to Grill, BBQ, Fry, Steam, and Bake

Health Benefits

  • Heart friendly
  • Lowers Blood Pressure
  • Improves Immune System
  • Strengthens the bones
  • Improves Skin and Hair health

Additional information

Cutting

.Whole (Uncleaned), Whole (Gutted), Boneless Fillet (2 fillates per fish), Boneless Biscuits, Boneless Fingers Sticks, Slices with skin and centre Bone, Headless & gutted, Mince

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