The Atlantic Halibut
The wild Atlantic halibut is the largest of bottom-dwelling flat fish. It lies on it’s left
side and it’s mouth gapes back as far as the eyes. The halibut is armed with
sharp curved teeth. Our flat friend is low-fat, low-calorie and is a source of
selenium and vitamin D. They are lower in omega-3 fatty acids than some of
their other fishy friends.
Only swordfish, tuna and some of the larger sharks reach a greater size then the
halibut. The Gulf of Maine halibut have weighed in as large as 600-700 lbs.
Halibut are fished year-round off the Gulf of Maine. Trawling, hook and line are
the primary fishing methods. In state waters there is a minimum size limit of 41
inches for recreational harvest and a limit of five fish per year.
The female ovaries of a halibut of 200 pounds carries over 2,000,000.00 eggs.
The eggs are buoyant, drifting suspended in depth greater than 30 to 50 fathoms,
not at the surface.
Grilled Halibut with Mango Salsa
2 cups Plum Tomato seeded and diced
1 ½ cups peeled and diced ripe Mango
½ cup diced Red Onion
½ cup chopped Cilantro
Juice of 2 Fresh Limes squeezed
1 tablespoon of Cider Vinegar
1 teaspoon of sugar
Combine all ingredients, mixing well and allow to sit refrigerated overnight
or 6-8 hours
Grilling the Halibut
Brush the halibut with Olive Oil and sprinkle with a little salt and a little pepper.
Grill the halibut on medium/high heat for 3 minutes per side or until the halibut
flakes easily with a fork. When cooked place on a plate and put a nice spoonful
or 2 of the Mango Salsa on top of the Halibut. What a way to Eat.
Catch you in a day or two for your purchase of more halibut to share with your