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An A to Z guide to choosing, storing, preparing, and cooking fresh produce and recipe ingredients.

  • How to Choose Halibut
    Halibut has moderate mercury levels but can be safely consumed once a week by adults, 3 times a month by children over 6, and twice a month by children under 6, according to the Environmental Defense Fund. The fish is usually available as fillets or meaty steaks; choose fillets with flesh that is a translucent, shiny white, and springy to the touch. Look for halibut from the Pacific, where fishery practices are environmentally sound; the Atlantic halibut supply is extremely depleted from overfishing. Supermarkets are required to label fresh and frozen fish with the country of origin and the method of production (wild or farmed), but this law doesn’t apply to fish markets and restaurants, so consumers must ask more questions in those places.

     

  • How to Store Halibut
    Refrigerate halibut, tightly wrapped, up to 2 days. Avoid freezing the fish; it can be mushy when thawed.

  • How to Use Halibut
    Though halibut fillets are thick, searing or grilling can make them dry out and fall apart. It’s better to steam, roast, or bake them.

    —Jenny Rosenstrach

    Real Simple Halibut Recipes:

    See all Halibut recipes »

What's your favorite halibut recipe?

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