White flesh

A photo of Ohyô nigiri
Halibut (Ohyô)

Halibut (Ohyô)

【Nigiri sushi: Shiromi
There are several species of halibut in the world, with Pacific halibut and Atlantic halibut being the most common. Although overfishing has reduced catches, the fishery is now under the control of the International Pacific Halibut Commission, and stocks in the North Pacific are recovering. Atlantic halibut grows quickly even in cold water and is therefore actively farmed from seedlings in Norway.

Fresh ones can be used as sashimi or sushi. It is more highly regarded in Europe and the United States than in Japan, where it is served as steaks and other dishes.

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Main production area

Hokkaido

Season

Summer