Ingredients
/
Fish & Seafood
/
Halibut
Peak season
Season
Mar–Sep
Ruled by
☽ Moon
Calories
103 kcal
Protein
21.5 g
MW references
5
Halibut
Halibut peaks from March to September. Known as the "King of Flatfish," it is highly prized for its firm, meaty texture and clean, white flakes. Because wild Atlantic Halibut has historically faced significant pressure, choosing farmed Halibut or MSC-certified wild Pacific Halibut is a vital conservation choice. These options ensure you can enjoy this premium fish while supporting the recovery and long-term health of wild global populations.
Nutrition facts
Per 100 g
Energy103 kcal / 436 kJ
Protein21.5 g
Fat1.9 g
— saturated0.3 g
Salt60 mg Na
Iron0.50 mg
Figures are estimates per 100 g from reference data and may differ from the product you use. Always check the packaging for accurate nutrition and allergen information. Not a substitute for professional dietary advice.
Reference data McCance & Widdowson 2021
Halibut, flesh only, raw · 16-073 · JA
Literature sources
Energy & Proximates
Energy103.00kcal
Energy436.00kJ
Water76.30g
Protein21.50g
Fat1.90g
Carbohydrates—g
of which sugars—g
of which starch—g
Fibre (AOAC)—g
Fibre (NSP)—g
Alcohol—g
Fat Breakdown
Total fat1.90g
Saturated0.30g
Monounsaturated0.60g
Polyunsaturated0.40g
Trans—g
Omega-3—g
Omega-6—g
Cholesterol35.00mg
Minerals
Sodium60.00mg
Potassium410.00mg
Calcium29.00mg
Magnesium25.00mg
Phosphorus200.00mg
Iron0.500mg
Copper0.040mg
Zinc0.400mg
Selenium—µg
Iodine40.00µg
Vitamins
Vitamin A—µg
Vitamin D—µg
Vitamin E0.850mg
Vitamin C—mg
Thiamin (B1)0.070mg
Riboflavin (B2)0.070mg
Niacin (B3)5.800mg
Vitamin B60.380mg
Vitamin B121.000µg
Folate9.00µg
Recipes using Halibut
