Halibut: An underappreciated culinary ally against cancer
The surprising truth about a fish that is a true shield against cancer. Although halibut is one of the healthiest, albeit most expensive, guests on Canadian tables, its health-promoting properties cannot be overstated.
Even though it doesn't appear on Canadian tables very often, halibut deserves the attention of anyone looking to take care of their health and immune system. It is one of the most valuable fish available on the market—not just for its taste and delicate meat structure, but primarily for its health-promoting properties. Nutritionists call it the "protective fish" for good reason—the compounds found in halibut can act as a natural shield against many diseases, including cancers. Unfortunately, this exceptional fish also comes with a price—and not a small one.
Why is it worth reaching for halibut despite its high cost? What makes it so valuable? And also—who should avoid it?
Halibut—a wealth of ingredients that support the body
Halibut meat is a true treasure trove of nutrients. Just look at its composition to understand why it's considered one of the healthiest marine fish. It contains a solid dose of omega-3 fatty acids, which have proven anti-inflammatory and anti-cancer effects. Regular consumption of products rich in omega-3 can reduce the risk of breast, colon, and prostate cancer.
But that's not all. Halibut also provides B vitamins (including B6, B12, and niacin), as well as vitamins A and D, which are responsible for good skin condition, proper nervous system function, and immunity. Additionally, it contains important minerals—phosphorus, potassium, and selenium, which support heart and muscle function and help neutralize free radicals.
The high protein content and relatively low fat make halibut an excellent choice for those keeping an eye on their weight. It can also be a valuable part of a diet supporting cardiovascular health—lowering LDL "bad" cholesterol levels and reducing the risk of atherosclerosis and heart attacks.
Halibut in the kitchen—a taste worth discovering despite the price
There's no doubt—halibut is an expensive fish, often costing as much as $53 per kilogram. However, given its health and flavour benefits, it's worth occasionally breaking the financial barrier and treating yourself to this culinary luxury. Its meat is delicate, firm, white, and doesn't fall apart during cooking. It tastes great fried, baked, braised, or steamed.
However, it's important to remember some rules when selecting fresh halibut. Its meat should be firm, free of discoloration, with a slightly marine smell. Fresh halibut's eyes are protruding and clear, not sunken. The best fillets will have a firm texture and uniform colour.
Who should not eat halibut? Health restrictions
Despite many benefits, halibut is not for everyone. As a large predatory fish, it can contain trace amounts of heavy metals, especially mercury, so its consumption should be limited by certain groups. Pregnant and breastfeeding women should be particularly cautious—their bodies could pass harmful compounds to the developing child.
People suffering from kidney diseases and gout should also approach halibut with caution. The purines present in its meat can exacerbate the symptoms of these conditions. It's also better to avoid serving this fish too frequently in young children's diets.
The content on our services is for informational and educational purposes and does not substitute medical consultation. Before making health decisions, consult a specialist.
