halibuts

Halibuts are large, bottom-dwelling flatfishes of the genus Hippoglossus, in the family Pleuronectidae. The two principal species of commercial importance are the Atlantic halibut (Hippoglossus hippoglossus) and the Pacific halibut (Hippoglossus stenolepis). Halibuts have an elongated, flattened body with both eyes on the upper side in adulthood and a mottled coloration that helps camouflage them on the seabed.

Distribution and habitat: Atlantic halibut are found in cold temperate waters of the North Atlantic on continental shelves, from Arctic regions to western Europe and North America, while Pacific halibut occur in the North Pacific from the Bering Sea to northern California. They inhabit soft-bottom substrates on the continental shelf and upper slopes, from shallow coastal zones to several hundred meters deep. They tend to inhabit cooler, nutrient-rich waters and show strong site fidelity as adults.

Biology and ecology: Halibuts are long-lived and late-maturing, typically reaching reproductive maturity after several years and living for multiple decades. They spawn in winter, releasing masses of buoyant eggs that drift with currents; eggs and larvae are pelagic before settling to the bottom as juveniles. Adults feed on bottom-dwelling fish, squid, and invertebrates, and they are ambush predators.

Fisheries and management: Halibut fisheries are among the most valuable flatfish fisheries in the Northern Hemisphere. Management uses quota systems, size limits, seasonal closures, and stock assessments. Some stocks have recovered from prior overfishing, while others remain of concern, and bycatch in mixed-species fisheries can be an issue in some regions.

Culinary and economic significance: Halibut flesh is firm, white, and mild in flavor, making it highly sought after for fillets and steaks. It is marketed fresh, frozen, or smoked and is a staple in North American and European seafood cuisines; aquaculture has not yet surpassed wild-catch in importance for halibut.