Halibut

The types commonly encountered in North America are the California halibut (Paralichthys californicus), Atlantic halibut (Hippoglossus hippoglossus), and the giant Pacific halibut (Hippoglossus stenolepis), which can weigh more than 400 pounds (181 kg). Halibut are predatory hunters that camouflage themselves in sandy seafloor habitats and explode up to ambush smaller fish passing by. This lifestyle makes them a firm, muscular fish, and they are prized for both flavor and texture. From a sustainability perspective, halibut require close attention with regard to capture method. Because they are bottom dwellers, some fisheries use bottom dredging, which can be very damaging to seafloor ecosystems. Hook-and-line fisheries, however, can be very sustainable and earn a “Best Choice” score with Seafood Watch. Hog Island Oyster Company works exclusively with small, hook-and-line fishers to source all of its California halibut. Atlantic halibut are also farmed, and depending on aquaculture practices, can be a great choice too.