Halibut fish is the common name for three flatfish in the genera Hippoglossus and Reinhardtius from the family of right-eye flounders and, in some regions, and less commonly, other species of large flatfish.

The word is derived from haly (holy) and butte (flatfish), for its popularity on Catholic holy days.^[rx] Halibut are demersal fish and are highly regarded as a food fish as well as a sport fish.

The Pacific halibut (Hippoglossus stenolepis) is the flatfish that belongs to the family Pleuronectidae. They are flattened fish that swim sideways. The upside has a gray to brown color with an underside white. The halibut are right-eyed which is located on the upper and dark side of the body. The body is elongated or diamond-shaped. The small scales are buried in the skin which makes the skin look smooth. It has a symmetrical and broad tail. The maximum size of Pacific halibut that has been reported weighs 500 pounds and is 8 feet long. Its diet is cod, pollock, turbot, octopus, shrimp, crab, eel, lamprey, sculpin. The spawning took place in December through February. Hippoglossus stenolepis is also known as Pacific halibut, Halibut, Alaska Halibut, Hippos of the Sea, Cow of the Sea, Chicken Halibut, and Hirame. The term is derived from the words haly and butte which means holy and flatfish respectively.

Proximity	Amount	% DV
Water	121.03 g	N/D
Energy	176 Kcal	N/D
Energy	738 kJ	N/D
Protein	35.84 g	71.68%
Total Fat (lipid)	2.56 g	7.31%
Ash	2.5 g	N/D

Minerals	Amount	% DV
Calcium, Ca	14 mg	1.40%
Iron, Fe	0.32 mg	4.00%
Magnesium, Mg	45 mg	10.71%
Phosphorus, P	456 mg	65.14%
Potassium, K	840 mg	17.87%
Sodium, Na	130 mg	8.67%
Zinc, Zn	0.68 mg	6.18%
Copper, Cu	0.045 mg	5.00%
Manganese, Mn	0.021 mg	0.91%
Selenium, Se	88.1 µg	160.18%

Vitamins	Amount	% DV
Water-soluble Vitamins
Vitamin B1 (Thiamin)	0.092 mg	7.67%
Vitamin B2 (Riboflavin)	0.057 mg	4.38%
Vitamin B3 (Niacin)	12.578 mg	78.61%
Vitamin B5 (Pantothenic acid)	0.661 mg	13.22%
Vitamin B6 (Pyridoxine)	1.005 mg	77.31%
Vitamin B9 (Folate)	22 µg	5.50%
Folic Acid	0 µg	N/D
Folate, food	22 µg	N/D
Folate, DEF	22 µg	N/D
Choline	119.4 mg	21.71%
Vitamin B-12 (Cobalamine)	2.02 µg	84.17%
Fat-soluble Vitamins
Vitamin A, RAE	38 µg	5.43%
Vitamin A, IU	116 IU	N/D
Retinol	38 µg	N/D
Vitamin E (alpha-tocopherol)	1.18 mg	7.87%
Vitamin D (D2 + D3)	9.2 µg	N/D
Vitamin D3 (cholecalciferol)	9.2 µg	N/D
Vitamin D	367 IU	N/D

Lipids	Amount	% DV
Fatty acids, total saturated	0.563 g	N/D
Lauric acid (dodecanoic acid) 12:00	0.01 g	N/D
Myristic acid  14:00(Tetradecanoic acid)	0.095 g	N/D
pentadecanoic acid (15:00)	0.008 g	N/D
Palmitic acid 16:00 (Hexadecanoic acid)	0.337 g	N/D
Margaric acid (heptadecanoic acid) 17:00	0.005 g	N/D
Stearic acid 18:00 (Octadecanoic acid)	0.103 g	N/D
Arachidic acid 20:00 (Eicosanoic acid)	0.003 g	N/D
Behenic acid (docosanoic acid) 22:00	0.002 g	N/D
Lignoceric acid (tetracosanoic acid) 24:00	0.002 g	N/D
Fatty acids, total monounsaturated	0.911 g	N/D
Myristoleic acid 14:1 (tetradecenoic acid)	0.006 g	N/D
14:01	0.006 g	N/D
15:01	0.003 g	N/D
16:1 undifferentiated	0.13 g	N/D
17:01	0.013 g	N/D
18:1 undifferentiated	0.442 g	N/D
20:01	0.256 g	N/D
22:1 undifferentiated	0.027 g	N/D
24:1 c	0.032 g	N/D
Fatty acids, total polyunsaturated	0.56 g	N/D
Linoleic acid 18:2 (octadecadienoic acid)	0.065 g	N/D
Linolenic acid 18:3 (Octadecatrienoic acid)	0.021 g	N/D
18:04	0.013 g	N/D
20:2 n-6 c,c	0.008 g	N/D
20:3 undifferentiated	0.016 g	N/D
20:4 undifferentiated	0.027 g	N/D
20:5 n-3 (EPA)	0.127 g	N/D
22:04	0.003 g	N/D
22:5 n-3 (DPA)	0.032 g	N/D
22:6 n-3 (DHA)	0.246 g	N/D
Fatty acids, total trans	0.045 g	N/D
Cholesterol	95 mg	N/D

Amino acids	Amount	% DV
Tryptophan	0.45 g	102.27%
Threonine	1.762 g	100.11%
Isoleucine	1.852 g	110.77%
Leucine	3.267 g	88.39%
Lysine	3.69 g	110.35%
Methionine	1.189 g	N/D
Cystine	0.431 g	N/D
Phenylalanine	1.571 g	N/D
Tyrosine	1.358 g	N/D
Valine	2.07 g	98.01%
Arginine	2.404 g	N/D
Histidine	1.185 g	96.19%
Alanine	2.431 g	N/D
Aspartic acid	4.117 g	N/D
Glutamic acid	6.001 g	N/D
Glycine	1.929 g	N/D
Proline	1.421 g	N/D
Serine	1.639 g	N/D

*Above mentioned Percent Daily Values (%DVs) are based on 2,000 calorie diet intake. Daily values (DVs) may be different depending upon your daily calorie needs. Mentioned values are recommended by the U.S. Department of Agriculture. They are not healthbenefitstimes.com recommendations. Calculations are based on average age of 19 to 50 years and weigh 194 lbs. Source: https://ndb.nal.usda.gov/ 

Health Benefits of Halibut fish

Halibut fish has a high content of Omega 3 fatty acids which have a protective effect on the cardiovascular system to prevent heart ailments, maintain a balance between HDL and LDL cholesterol, prevent atherosclerosis, high blood pressure, arteries clotting, lower triglycerides, inflammation, and stroke. The presence of magnesium relaxes veins and arteries by promoting the flow of blood and transport oxygen throughout the body. Most often, it is baked, broiled, and grilled.

1. Maintain cells

Vitamin B12 helps to maintain the cells in the human body. It plays a vital role in the functions such as repair, formation, and maintains red blood cells. It also helps to maintain nervous health.

2. Reduce fatigue

It provides relief from fatigue as well as weakness. Vitamin B12 enhances stamina in the body.

3. Supports digestion

Vitamin B3 supports the functions of the digestive system, stimulates appetite, glowing skin, and nerve function.

4. Lowers cholesterol

The high intake of Vitamin B3 lowers LDL cholesterol and increases the level of HDL cholesterol. It also prevents the thickening of artery walls as well as conditions such as atherosclerosis.

5. Enhance immunity

Pyridoxine has a vital role in the functions of the immune system. It prevents infections and in the absence of this vitamin, the body could be victimized. (1)

6. Regenerates tissues and cells

The restoration and renewal of tissues and cells help to maintain health. The amino acids are essential for protein formation which helps to form cells as well as issues such as hair, nails, and skin. The cells in the skin and blood last for a couple of weeks only. So the body needs to replace the lost ones. Protein assists in the formation of new cells. (2) (3)

7. Muscle problems

Phosphorus prevents the health ailments such as numbness, muscle weakness, and fatigue. It also helps to become fit as well as active.  It also cures sexual weakness and health problems such as frigidity, loss of libido, sperm motility, and impotence with an adequate amount of phosphorus. (4)

8. Brain health

Potassium has a vital role to maintain the functions of the brain. It enhances brain functions such as learning and memory. Moreover, the deficiency of potassium leads to serious ailments such as epilepsy. Potassium currents are vital for mammalian neurons which are associated with neural functions. (5)

9. Lowers stress

Pantothenic acid lowers stress and mental conditions such as depression, anxiety, and mental fitness. it regulates hormones which is the cause of these conditions. (6)

10. Prevent heart ailments

Magnesium prevents irregular heartbeats and prevents the heart from muscle stress or damage. It soothes nerves and resolves the digestive process. It also prevents the conditions such as cramps, vomiting, abdominal pain, indigestion, constipation, and flatulence. (7)

Precautions                                                                                                 

• It should be avoided by pregnant women due to high mercury content.
• It has purines that might cause health ailments such as the formation of kidney stones and gout.
• Patients with uric acid, gout, and kidney problems should consume it with caution.
• People who are allergic to Halibut fish should avoid it.

Precautions 

• The consumption of sea fish if one is trying to reduce inflammatory diseases such as heart disease.
• Farmed ones contain arsenic that leads to arsenic poisoning.
• Seafood should be cooked safely in order to prevent foodborne illness.
• Pregnant women, young children, older adults, people having lower stomach acid and compromised immune systems (HIV/AIDS, liver disease, cancer, diabetes, gastrointestinal disorders, people taking steroids, chemotherapy, or immune system) are prone to higher risk.
• It might be contaminated with bacteria such as Vibrio parahaemolyticus, Vibrio vulnificus, and other bacteria relate to land use, sewage discharges, runoff, etc. These microorganisms occur naturally in warm coastal waters which could cause even death or serious illness in individuals who are at higher risk.
• Listeria monocytogenes could cause a serious foodborne illness known as listeriosis.
• The virus Hepatitis A could survive in light cooking. So one should consume it after being properly cooked.
• Fish could have toxins that could cause illness such as ciguatoxin and scombrotoxin, or histamine poisoning.
• Sea fish is related to Scombrotoxin (histamine) which develops when fish is not kept cold enough. The symptoms develop quickly and also disappear completely within 24 hours.
• The flesh of tropical marine fishes might cause ciguatera poisoning experiencing gastrointestinal maladies that could last for several days, weakness in arms and legs, and reversal inability to differentiate between cold and hot. The symptoms could persist for weeks.
• Farmed seafood results in to increase in inflammation leading to weight gain, arthritis, and heart diseases.
• The imbalance ratio of Omega-6 and Omega-3 causes heart disease and hypertension.
• Seafood and fish in farms have polychlorinated biphenyls (PCBs), organophosphorus (OPs), organochlorine (OC), trifluralin pesticides, and hexachlorobenzene (HCB) causing diseases or even death.
• The seafood has a high content of mercury, which may lead to mercury toxicity.
• Consume it in moderate amounts. So consume it with caution or Avoid consuming it raw.
• Some people might get allergic reactions. So avoid it.
• It has a high chance of contamination.
• One should limit its intake.
• Consult the doctor by pregnant women and children before consuming it. Children and pregnant women should avoid it because the high content of mercury might cause a negative impact on the development of the nervous system of a fetus.
• Seafood or fish have purines in it which is harmful to people having purine-related problems. Excess purines result in an excess buildup of uric acid that could lead to the formation of kidney stones as well as gout.

References

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