Hail to the Halibut: The Good Side

Halibut Can Be Healthy

The halibut is divided into two species: Pacific and Atlantic. Pacific halibut is one of the largest species of flatfish found in the Pacific Ocean, residing in between Asia and North America. It has recently been gaining some degree of popularity for its mild and delicious taste in spite of its size. The life span of halibut is about 55 years.

The main sources of Pacific halibut are the United States and Canada. About 80% is fished off Alaska, 15% from off British Columbia, and 2% from Oregon and Washington. Its season for halibut fishing is determined by the International Pacific Halibut Commission and the individual U.S. states or Canadian provinces.

Medical benefits of wild-caught halibut are impressive. Halibut may reduce risk of dementia owing to its high concentrations of omega 3 fatty acids. Studies have shown that consumption of marine oils is linked with higher cognitive function in later life. The fish may also help lower breast cancer risk. Halibut has high dietary intake ratios containing omega-3 PUFAs, such as DHA and EPA.

Omega-3 PUFAs has been observed to have an inverse relationship with breast cancer risk in prospective cohort and large-scale case-control studies. Regular consumption of halibut may help relieve symptoms of autoimmune disease, rheumatoid arthritis and psoriasis due to the anti-inflammatory properties of omega 3 FAs. Lastly, the fish protects against cardiovascular disease risk factors and helps reduce risk of metabolic syndrome.

Happy Dining on Halibut in Issaquah

At Aji Sushi Japanese restaurant, we assure you of the safety of our halibut – sourced reputably, prepared and cooked well. There is no reason not to enjoy the flavors of this good catch or deny yourself its amazing health benefits.