Halibut

Lean. Sweet. Mild.

Barn Doors. Chickens.

The Atlantic Halibut is the largest species of flatfish in the world. 

Swordfish  have a high tolerance for varying water temperatures, partially because of a special bundle of tissue that insulates their brains. 

Monkfish had long been considered a nuisance by fishermen because they were too often pulled up in the nets with more marketable fish.

A BRIEF HISTORY

Monkish existed in European fish markets since the Middle Ages, but were of no commercial value in North America until the late 20th century. They were a bycatch of the early bottom trawlers that fishermen often brought home.

There is a legend that when Achilles died, his warriors, highly skilled spearmen, threw themselves into the sea in despair, and the Goddess Thetis turned them into swordfish.

Atlantic halibut can reach up to 15 feet in length. Full grown females average 100 to 150 pounds, while males tend to be smaller. The average age at maturity is 10 years, although halibut can live to upwards of 50 years. 

SIZE

Smaller halibut feed almost exclusively on invertebrates. The proportion of fish in the diet increases as the fish grow in size until they feed almost exclusively on fishes when they reach approximately 31 inches. 

DIET

Halibut are dark brown on the top side with a white to off-white underbelly and have very small scales invisible to the naked eye embedded in their skin. Halibut are colorshaded—this color scheme disguises halibut from above (blending with the ocean floor) and from below (blending into the light from the sky)

BODY

Atlantic halibut are demersal fish that live on or near sand, gravel or clay bottoms at depths of between 160 and 6,560 feet. They are found are found in the temperate and arctic waters of the northern Atlantic. In the U.S. halibut is most common in the Gulf of Maine.

HABITAT

Females are batch spawners, producing several batches of eggs each year. In Canadian waters, Atlantic halibut spawn from late winter to early spring, while spawning can last through September for fish from Georges Bank to the Grand Banks.

SPAWN

Flatfish

FAMILY

Swordfish has a rich, buttery, steak-like texture that makes it sturdy enough to stand up to direct heat on the grill without sticking to the grate or falling apart.

Monkfish are easy to prepare because they have no small bones, and also have a meaty texture, allowing them to hold up well against overcooking.

Look for vibrancy and compactness of the red-tissue bloodline. When fresh, it is brilliant red with a brownish hue. As it ages, its color fades to a limp brown. Whether buying steaks or loins, look for this ribbon of flesh to be cherry red

alternative to halibut. cod. steak. poultry.

The stomach is moister, with a slightly sweet taste. It can be grilled or barbecued. 

THE WHOLE FISH

HEAD

STOMACH

COLLAR

The collar is the bony triangle of tender, fatty meat tucked between the gills. This where you find the fattiest, most delicious meat on the fish, oftentimes nicknamed “the chicken wings of the sea.” The whole collar can be grilled, or the meat can be stir-fried until the meat separates from bones, perfect for meaty pasta sauces. 

BONES

Swordfish backbones can be prepared like savory, gelatinous bone marrow pieces.

Swordfish loins are meaty, mild-flavored, with a moderate oil content. They hold up will on the grill and in the oven. 

LOIN

Swordfish tails can be cut into wheels, weighing about 4 lbs each. These can then be baked in the oven as an alternative to a whole fish bake.

TAIL

Monkfish is one of the highest valued finfish in the Northeast.

In 2021, commercial landings of swordfish totaled 2 million pounds and were valued at $8.4 million.

The commercial swordfish fishery in the U.S. operates from Maine to North Carolina out to the continental margin. The monkfish fishery is managed using a days-at-sea and trip limit management system.

Fishing & Sustainability

Harvest Methods

trawl nets. bottom longlines. rod and reel.

Most swordfish caught in the Northern Fishery Management Area are caught by vessels using bottom-trawl gear targeting groundfish. Monkfish caught in the Southern Fishery Management Area are caught by vessels using gillnets

  • NOAA has taken the following additional measures to prevent bycatch and sustainably manage this fishery. Fishermen are:

    1. Required to use large circle hooks and certain types of bait that limit gear interactions with sea turtles. Circle hooks are specifically designed to minimize the damage caused by hooking, giving animals that are captured and released a better chance at survival.

    2. Trained and certified to use special techniques to safely de-hook and release incidentally caught turtles. In fact commercial swordfishermen are required to attend workshops on releasing bycatch, including undersized swordfish.

    3. Required to use weak hooks in the Gulf of Mexico to reduce incidental catch of bluefin tuna, and are prohibited from using live bait to reduce bycatch of billfish

  • Swordfish are managed under the 2006 Consolidated Atlantic Highly Migratory Species Fishery Management Plan. This Plan mandates:

    • Proper Permitting;

    • Minimum Size and Retention Limits;

    • Annual Catch Limits;

    • Minimum size requirements and landing restrictions; and

    • Reporting requirements documenting catch, fishing activities, and sales

  • Swordfish are highly migratory species that have complicated management requiring international cooperation. i. A swordfish that is off Massachusetts one week could be caught off the coast of Canada the next. These resources must be managed both in the United States and at the international level

Atlantic halibut, along with other groundfish in New England waters, are managed under the Northeast Multispecies Fishery Management Plan. 

Environmental Impact & Efforts

Although populations are well below target levels, the U.S. wild-caught Atlantic halibut is still a smart seafood choice because it is sustainably managed under a rebuilding plan that allows limited harvest by U.S. fishermen.