Atlantic Halibut
Atlantic Halibut, (Hippoglossus hippoglossus), is a flatfish of the family Pleuronectidae. A huge fish living on or near the sea’s sandy bottom habitually lies on its body’s left side with both eyes on the right side of its head.
Atlantic Halibut is a white fish low in calories and saturated fats:
- One of the finest sources of essential fatty acids.
- Has lean white meat.
- Naturally rich source of minerals including iodine, calcium, zinc, potassium, phosphorus, and magnesium.
Vima Atlantic Halibut is mainly presented in fillets, completely clean, skinless and boneless. It is a lean, mild, delicate, and sweet meaty fish. The texture is firm and flaky. Fillet sizes range between 300 and 500 grams.
Available in:
- Filete, IQF, granel/bulk pack, caja 6kg/13.22lb
Halibut with a crust, apricot romesco and Beluga lentil and pear stew
Halibut is known for its fresh and smooth taste. It is ideal for this recipe to accompany it with an apricot romesco sauce and stewed beluga lentils with pear, an excellent gastronomic fantasy on the palate.
Check out this recipe
Quick Comparison
| Settings | Atlantic Halibut remove | Atlantic Cod remove | Salmon remove | Monkfish remove | Swai remove | Red Mullet remove |
| Name | Atlantic Halibut remove | Atlantic Cod remove | Salmon remove | Monkfish remove | Swai remove | Red Mullet remove |
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| Description | Atlantic Halibut, (Hippoglossus hippoglossus), is a flatfish of the family Pleuronectidae. A huge fish living on or near the sea’s sandy bottom habitually lies on its body’s left side with both eyes on the right side of its head. Atlantic Halibut is a white fish low in calories and saturated fats: |
Atlantic cod, (Gadus morhua) is fished in the North Atlantic, specifically in North America, southern Greenland, Ireland, and the European coast. Atlantic cod, is a white fish that stands out for: Loins |
Salmon is a bluefish, hatching in rivers and move out to sea as they grow and mature after which the adult fish move upstream again to spawn. Mainly fished in the cold waters of the northern hemisphere, and is noticeably developed in captivity in open waters. Norway and Chile are the main developers, their cold and clean waters find unbeatable conditions for their development. Salmon is also very versatile. Pink colored, compact, juicy, very tasty, and aromatic. Salmon is one of the most nutritious foods: Chilean Atlantic Salmon |
Monkfish (Lophius spp) can be found in the Atlantic Ocean and in the Pacific Ocean. The Monkfish is a large, deep-sea fish, with an enormous head that is mostly mouth and has sharp teeth. It is considered as one of the ugliest fish in the sea. Fairly fast-growing, bottom-dwelling fish that reach maturity in about three to four years. Monkfish is a good source of: Monkfish tail |
Swai, scientific name (Pangasius hypophthalmus), is a freshwater species that feed on other fish, crustaceans, and plants. Native to the Mekong basins, Chao Phraya, and other rivers of Vietnam, in South and Southeast Asia, Swai is an aquaculture fish. Swai is a white-flesh fish, with a sweet, mild, taste and light flaky texture and stands out for the following characteristics: Swai fillet |
Red Mullet is found primarily in the Mediterranean Sea, the Black Sea, and parts of the North Atlantic Ocean. They are red or orange in color, with white meat boasting a particular flavor. Today they are an inevitable element of delicious Mediterranean dishes and cuisine. Red Mullet is: |
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