Maine Seafood Guide – Halibut

Halibut

Hippoglossus-hippoglossus-idlm2005 — Halibut *(Hippoglossus hippoglossus)*

Species Description

Atlantic halibut Hypoglossus hypoglossus

Wild, although small quantities of halibut are cultured by farms.

Atlantic halibut are dark brown, olive, or grayish on their top side and white underneath. Bigger halibut may have dark spots on their underside. They are flatfish with both eyes on the darker top side. Their body is thin and flat, with a curved line along their side and a tail that dips in the middle. They have big mouths with sharp, curved teeth. Atlantic halibut can grow very large—the biggest of all flatfish. They range from Labrador to southern New England.

Season

In Maine territorial waters, from May 18 to June 13. No fishing or harvesting on Wednesdays and Thursdays. For the most recent updates on fishing halibut in Maine waters, visit Maine Department of Marine Resources (DMR).

Status

The coast-wide population of Atlantic halibut is overfished, but overfishing is no longer occurring and the stock is subject to a long-term rebuilding plan.

Regulatory Authority

Maine Department of Marine Resources regulates harvest in state waters (within three miles of shore). Gulf of Maine halibut are managed by the New England Fishery Management Council under the Northeast Multispecies (groundfish) Plan.

Harvest Method

Trawl, hook and line. In state waters, halibut may only be targeted with circle hooks. Longline or tub trawl is the preferred catch method. See the vessel and gear guide for more information.

Recreational Harvest

Maine Territorial Waters:

Minimum size limit of 41 inches and a yearly vessel limit of five fish per year. All retained fish shall immediately be tagged with an approved landings tag (for more information, call: 207-624-6550)

Anglers must use only 14/0, 15/0, or 16/0 circle hooks; recreational tags required. Limited to 100 hooks per person and per vessel.

All retained fish shall immediately be tagged with an approved landings tag to help DMR track the population; call the DMR at 207-624-6550 for more information.

Federal:

No season, no more than one fish per vessel per day.

Health Benefits & Risks

Halibut is a low-fat, low-calorie source of selenium and vitamin D, but is lower in omega-3 fatty acids than other fish. Mercury levels vary in halibut, depending on fish size and age, but are generally below safety limits.

Buying & Preparing

Halibut is a firm, meaty white fish prized for its mild flavor and versatility. It holds up well to grilling, roasting, and pan-searing, making it a favorite for both home cooks and chefs.

In Maine, groundfish, including halibut, are primarily landed at the Portland Fish Exchange and distributed to local markets. When buying halibut, look for firm, moist fillets with a clean, briny scent. If purchasing whole, check for clear eyes and bright red gills as indicators of freshness.

Halibut’s dense texture and clean flavor make it ideal for grilling with marinades, roasting with herbs and lemon, or pan-searing for a crisp exterior. Be careful not to overcook, as it can dry out.

Maine Sea Grant