Halibut

Halibut is a type of white fish with firm flesh and a delicate flavor, highly valued in gastronomy for its versatility in cooking. It belongs to the family of flatfish and is known for its soft texture and low fat content, making it a healthy choice for various culinary preparations.

This fish generally comes from the cold waters of the North Atlantic and North Pacific, especially in areas like Canada, the United States, Iceland, and Norway. Its habitat is on sandy sea floors, which influences its clean and light flavor.

Among its nutritional properties, halibut is an excellent source of high-quality protein, in addition to containing omega-3 fatty acids, which promote cardiovascular health. It also provides B vitamins, such as B12 and niacin, and essential minerals like potassium and selenium.

In Hispanic America, halibut may be found under different synonyms depending on the country, although it is not as common throughout the region. Some alternative names include "halibut" (a term borrowed from English, used in specialized contexts) or simply "flatfish." It is important to clarify that, although in some regions it is confused with other flatfish, the term halibut specifically refers to this type of high-quality fish.