Province Icons2 05 Halibut Maritime Provinces Newfoundland Labrad

Halibut

Few fish represent our maritime heritage better than the halibut. Wild-caught and farmed throughout the waters of the Maritime provinces, Newfoundland and Labrador, and the Gulf of St. Lawrence, this flatfish is not just a staple but a testament to our nation's rich fishing traditions.

With its distinct diamond shape and grey-green hues, halibut is unique in appearance—and taste. Its meat is lean, mildly sweet, and beautifully flaky, making it a favourite choice for many dishes. In fact, many Canadians would argue that a plate of crispy fish and chips reaches perfection only when it's made with halibut.

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Species Icons White Halibut

Health Benefits of Halibut

  • Bone and Teeth Health: Halibut is a good source of vitamin D and phosphorus, both essential for the formation and maintenance of strong bones and teeth while also enhancing calcium and phosphorus absorption.
  • Energy and Growth: As an excellent source of niacin, vitamins B6 and B12, halibut may support energy metabolism, tissue formation, and normal growth and development.
  • Antioxidant Protection: Halibut is an excellent source of selenium, a dietary antioxidant that defends against oxidative stress.
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Found anywhere from the surface to the ocean floor 300 m below, this mild, slightly sweet fish can be used in almost any fish recipe.

  • Source of potassium

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Several species of crab are caught in Canadian waters, all of which are healthy and delicious. Succulent crab meat is exceptional in dips, soups, and more.

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Truly a gourmet fish, the flaky flesh has a buttery taste and a silky texture that will coat your mouth with incredible flavour.

  • Source of vitamin A

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