Halibut (Hajjam)

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