In Australia, the fish known as halibut is typically the Australian Halibut (Psettodes erumei), also called Queensland Halibut or Indian Halibut, though it's a type of flounder, and there's no true Atlantic Halibut; substitutes often used are Flounder, John Dory, or even Atlantic Salmon in cooking.
Barramundi can be used in any white fish recipe. It can be a great swap for less sustainable or more expensive species like Chilean sea bass, halibut, grouper, snapper, mahi-mahi, and cod.
Strange as it sounds, Halibut is Flounder. Flounder is the general name for a whole Flatfish family, including Turbot, Sole, Plaice, and more. Halibut is part of that family.
Psettodes erumei : Australian Halibut.
Other Names: Adalah, Flounder, Halibut, Indian Halibut, Queensland Halibut, Tropical Halibut. Australian Halibut, Psettodes erumei. Source: Australian National Fish Collection, CSIRO.
Among halibut substitutes, cod is the closest in taste and texture. It shares a mild, delicate flavor and a white, flaky flesh similar to halibut.
The Pollock and Hoki used in our fish portions is caught in some of the world's cleanest waters. We only use quality 100% Australian RSPCA Approved chicken, supplied by familiar brands like Baiada and Inghams.
Pacific Halibut (Hippoglossus stenolepis). Also known as Halibut or Alaskan Halibut. It is the largest flatfish species.
Australia offers fantastic fish like Barramundi, Coral Trout, Snapper, Flathead, and King George Whiting, prized for their firm texture and mild, sweet flavours, though taste is subjective and depends on location and preparation. Other favorites include Mahi Mahi, Spanish Mackerel, and Yellowtail Kingfish, while Atlantic Salmon (farmed) and Prawns are popular choices, with sustainability guides like GoodFish helping choose better options.
Shape: Halibut has a thicker, more symmetrical body compared to flounder. Color: It's typically darker, with a greenish-brown top and white underside. Flavor and Texture: Halibut has a firmer texture and slightly sweet flavor, making it ideal for grilling, broiling, or roasting.
In terms of protein, halibut is higher in protein by approximately three grams. Halibut is a great source of potassium, magnesium, and vitamin B12, while salmon is a good source of vitamin D and B12. Again, halibut contains fractionally less omega-3s than salmon but more potassium and magnesium.
Monkfish is groundfish, meaning it swims and feeds along the bottom of the ocean. It's known to some as "the poor man's lobster" because of its firm, sweet, and delicious taste similar to lobster tails, and to some as "all mouth", because most of the fish is taken up by the head and most of the head is mouth.
The unhealthiest fish to eat are typically large, predatory species high in mercury like shark, swordfish, king mackerel, and imported tilefish, plus bluefin tuna, which are dangerous for brain/nerve health, especially for pregnant women and children; also, farmed salmon and some imported tilapia/catfish raise concerns for contaminants and antibiotics, while orange roughy and Atlantic cod are often cited for high mercury and overfishing/sustainability issues.
Halibut is the common name for three species of flatfish in the family of right-eye flounders. In some regions, and less commonly, other species of large flatfish are also referred to as halibut. The word is derived from haly (holy) and butte (flat fish), for its popularity on Catholic holy days.
In Australia, "cod" almost always refers to the Murray Cod (Maccullochella peelii), Australia's largest native freshwater fish, a popular but vulnerable species in the Murray-Darling Basin, known for its mottled green appearance and prized in recreational fishing and as a sustainable seafood option. It's distinct from Northern Hemisphere marine cod (like Atlantic cod).
Hoki has a delicate, sweet flavor similar to that of haddock after cooking. The lean meat is moist and firm but flakes easily. This cousin of the cod has moist, bright-white flesh, occasionally with pinkish tinges, that remains white when cooked.
What fish is best for fish and chips? As mentioned in the recipe, any kind of white fish will work great. Lucky here in Australia, we're totally spoiled for options when it comes to seafood. Our favourite fish to use when making this recipe includes cod, whiting, snapper, barramundi, flathead, haddock, pollock or basa.
Top 7 Best Tasting Fish In The World
White fish has at least as much protein as meat but much less fat. Good choices include King George whiting, flathead and snapper. Plus: It's official – all Australian fish species have now been analysed and every variety has enough omega-3s to be a 'good source'.
Cod is easiest and has a very similar flavor profile. But some other white fish include: Flake, Whiting, Pollock, Haddock, Flounder(no, they aren't small Halibut), some Catfish, and some Rockfish.
Halibut prices fluctuate due to seasonality, sourcing, fish size, freshness, and market demand. By understanding these factors, you can make smarter seafood purchases and get the best value for your money.
Its lean, firm white flesh makes it incredibly delicate. Unlike fattier fish like salmon, halibut doesn't have much oil to protect it during cooking. That means if you're not careful, it can quickly dry out, turn rubbery, or lose its mild, sweet flavor.
Blue grenadier (hoki) flesh, imported into Australia, that has been steamed with no added fat.
We use wild-caught Alaska Pollock for our Filet-O-Fish® sandwich in the U.S., which is 100% sourced from sustainable fisheries. Why is sustainable fish so important to us? Because it helps protect our oceans—something that's important to you. Interested in learning more about the Filet-O-Fish®?
Barramundi is known by many around the world as Seabass however Australians have been eating Barramundi for centuries, dating back to Dreamtime. In fact, the word Barramundi is an Aboriginal word for 'large-scaled silver fish'.