Informações nutricionais
Nutritional value per 100 g of Atlantic halibut (edible part)

Energy: 497 kJ or 118 kcal

Nutrients (g): Protein: 18.7

Fat: 4.8 Of which saturated fat: 1 Monounsaturated fat: 1.8 Polyunsaturated fat: 1.54 Of which Omega 6 (n-6): 0.13 Omega 3 (n-3): 1.25 Cholesterol: 50 mg

Carbohydrates: 0

Vitamins: Thiamine: 0.07 mg Riboflavin: 0.08 mg Niacin: 11.2 mg B6: 0.4 mg Folate: 12 μg B12: 1 μg A: 30 μg D: 9 μg E: 0.7 mg

Minerals: Calcium: 13 mg Phosphorus: 210 mg Iron: 0.7 mg Magnesium: 23 mg Potassium: 400 mg Zinc: 0.5 mg Selenium: 39 μg

 Up to 3 metres, weight up to 300 kg

In other words
Latin: Hippoglossus hippoglossus
Norwegian: Kveite
French: Flétan de l’Atlantique
German: Heilbutt


Atlantic halibut is sold fresh or frozen in slices, filleted or whole. Atlantic halibut is very useful and can be fried, boiled and grilled. It has a delicious white meat and is the queen of fish – the natural fish for celebrations.

The fish

Atlantic halibut is the largest of all the flounders, with its eyes on the grey side and a white blind side. When young, Atlantic halibut are found at the coast and in relatively shallow waters, while large Atlantic halibut normally remain at depths of 300–2000 metres. Atlantic halibut eat fish, which they hunt along the sea bed. Atlantic halibut undertake long migrations on their hunt for food, sometimes in excess of 1000 km. Females can reach 50 years of age, while males make approx. 30 years.

Males become sexually mature at five to seven years of age, females when they are seven or eight years old. Important spawning areas besides the Norwegian coast are the Faeroe Islands, at the ridge between Greenland, Iceland and Scotland, in the Denmark Strait and the Davis Strait and on the banks at Newfoundland. Spawning takes place from December to May at depths of 300–700 metres, in deep hollows in the sea bank along the coast or in the fjords. Females can lay up to 3.5 million eggs at a time. The eggs and larvae then float around in the sea.

Catching and fishing equipment

Atlantic halibut are a type of fish that is very susceptible to fishing; they are stationary, grow slowly and late to mature sexually. Besides minimums and restricts mesh sizes, fishing Atlantic halibut with nets, trawl nets, Danish seine nets or other bound equipment is prohibited between 20 December and 31 March.

Following many years of research and development, Atlantic halibut has now been established as a farmed variety of fish.

Nutritional value

Atlantic halibut normally contains 1 gram of omega 3 fatty acid per 100 grams of filleted fish, and is also a good source of vitamin D. For more nutritional data, see