Halibut nigiri

Halibut (Ohyo)

【Nigiri sushi: Shiromi】
The halibut inhabits the continental shelf at depths of approximately 400 to 2,000 meters in cold waters ranging from northern Japan to the Sea of Okhotsk, the Atlantic Ocean, the Bering Sea, and the Arctic Ocean. It is the largest of the flounder and sole species, with large individuals reaching over 2 meters in length and weighing more than 200 kg. Its body is dark brown on the eyed side and white on the blind side. Many species in the sole family have small mouths, while those in the flounder family have large mouths. However, halibut, although classified within the flounder group, has a large mouth with sharp teeth and is a predatory fish.

There are several species of halibut worldwide, the most common being the Pacific halibut and the Atlantic halibut. Although catches declined due to overfishing, fisheries are now managed by the International Pacific Halibut Commission, and stocks in the North Pacific are recovering. In addition, because Atlantic halibut grow relatively quickly even in cold waters, Norway actively farms them from the juvenile stage.

Despite its large size, halibut has an unexpectedly delicate sweetness and translucent flesh. When very fresh, it is eaten as sashimi or sushi. While it is a common sushi topping in Hokkaido, it is rarely seen in sushi restaurants in Tokyo. Fillets found in supermarkets are usually frozen products imported from Alaska, Greenland, or Iceland. Halibut is also well suited to oil-based preparations such as frying or meunière.

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