Halibut (Hajjam)

Halibut (Hajjam Fish) — Premium, Lean & Delicate White Fillet Delivered Fresh Nationwide

Halibut — known locally as Hajjam Fish — is one of the most premium white-meat fish varieties in Pakistan. Loved for its firm texture, delicate flavor, and lean nutritional profile, Halibut is perfect for those who enjoy clean, mild seafood that works beautifully in both continental and desi recipes.

Its meat is tender yet firm enough to hold shape during cooking, making it ideal for pan-searing, grilling, baking, steaming, fish steaks, garlic butter fillets, and light masala dishes. Halibut’s soft, flaky texture also makes it an excellent choice for kids and anyone who prefers low-fat, easy-to-digest seafood.

If you live outside Karachi (Lahore, Islamabad, Rawalpindi, Faisalabad, Multan, Peshawar, Sialkot), Anbar Fish delivers Halibut in temperature-controlled chilled packaging, ensuring it arrives fresh, clean, and ready to cook — just like buying it directly from a coastal market.

Similar Seafood to Try

If you enjoy the premium white meat of Halibut (Hajjam), you may also like: Reef Cod (Daama), Red Snapper (Heera), Hamour (Ghissar)

Flavor Profile

Halibut is a lean fish with mild, sweet-tasting white flesh, large flakes, and a firm but tender texture. Because of its leanness, this fish becomes dried out if overcooked.

Habitat

Halibut is a Sea fish that mainly lives in Benthic coastal waters and estuaries on muddy and sandy bottoms down to 100 m.

Catching Method

Halibut is caught using Gillnets & Bottom Trawls.

Physical Attributes

Halibut has Scales on the body. The body is oval and flat, but thicker than that in most other flatfishes, Halibut’s mouth is large with strong canine teeth and pelvic fins with 1 spine and 5 soft rays. Halibut has both eyes on the left or right side.

Nomenclature

• English Name: Halibut, Pacific Halibut, Indian Halibut
• Local Name: Hajjam , kochuk
• Scientific Name: Psettodes erumei

Color

Halibut is a right-eyed flounder and has two distinctly colored sides. The top side is a mottled dark brown color, and the bottom side is off white with slight tinges of pink

Size

On average, the Halibut size range is 0.5 kg to 2 kg per fish. However, Other sizes are also occasionally available.

Cutting Preferences

Halibut is preferred for Slices, Boneless Fillets, Boneless Biscuits, and Boneless Fingers

Approx. Cutting Yields

• Whole: 100%
• Gutted: 80%
• Headless and Gutted: 75%
• Slices: 68%
• Boneless: 43%

Why Halibut (Hajjam) Is Loved Across Pakistan

Premium Lean White Meat – Mild, soft, and perfect for healthy meals
Ideal for Continental Cooking – Pan-sear, grill, bake, steam
Also Works Beautifully in Desi Curry & Tawa Recipes
High Meat Yield – Thick, boneless-style slices
No Strong Smell – Very clean flavor; family-friendly
Nationwide Chilled Delivery – Freshness preserved for 24–48 hours
Hygienically Cleaned & Washed – Ready to cook

Health Benefits of Halibut (Hajjam)

Very High in Protein – Great for fitness and meal prep
Low in Fat & Calories – Ideal for weight-conscious diets
Rich in Omega-3 Fatty Acids – Supports heart and brain health
Packed with Vitamin D & B12 – Boosts energy and immunity
Contains Selenium & Potassium – Supports muscles and metabolism

Cooking Inspiration

Pan-Seared Halibut Fillet – Crispy edges, soft inside
Garlic Butter Halibut – Restaurant-style and aromatic
Grilled Halibut Steaks – Perfect for herbs, lemon & charcoal
Halibut Masala Curry – Mild fish that absorbs flavors beautifully
Baked Lemon Halibut – Healthy, light, and delicious
Steamed Halibut – Great for low-fat meals and clean eating

Chef’s Tip: Do not overcook Halibut — remove from heat when the center becomes opaque but still moist.

Halibut (Hajjam) — FAQ (For Nationwide Customers)