Halibut Fish (Hajjam)

Buy Fresh Halibut Fish (Hajjam) Online in Karachi

Buy fresh Halibut fish (Hajjam) online in Karachi, Lahore, Islamabad & across Pakistan with reliable seafood home delivery. At Gwadar Seafood, our Hajjam is sourced fresh, hygienically handled, and delivered without chemical treatments or long-term freezing.

Introduction

Halibut, locally known as Hajjam, is a premium flatfish known for its mild taste, lean white flesh, and large boneless fillets. It is widely preferred for its clean flavor and versatility in both desi and continental cooking.

In Pakistan, a regional variant (Psettodes erumei) is caught seasonally along coastal areas like Gwadar, Pasni, and Ormara, offering similar texture and cooking quality.

Habitat, Feeding & Behavior

• Habitat: Coastal waters with sandy or muddy seabeds
• Depth: Commonly found at 50–200 meters
• Behavior: Bottom-dwelling (benthic) species
• Diet: Small fish and crustaceans

Its flat body and coloration help it blend into the seabed for protection and hunting. They are right-eyed flounders, with a mottled brown upper side and pale underbelly—providing camouflage in coastal seabeds.

Spawning & Sustainability

• Though most data is from northern halibut species, female halibut may lay hundreds of thousands to millions of eggs, with spawning typically in winter or deep offshore areas. Mature females often exceed 10–12 years in age before first spawn.

• International IUCN categories vary by species: Pacific halibut (Least Concern), Atlantic halibut (Near Threatened) due to slower growth and overfishing.

Why Halibut (Hajjam) Is a Good Choice

• Large boneless portions – easy to cook and serve
• Mild, non-fishy taste – suitable for all age groups
• Firm texture – holds well during grilling and baking
• Works with both desi and continental recipes
• Lean protein with essential nutrients

Names & Taxonomy

Note: There are multiple halibut-like flatfish in Pakistani waters—our Hajjam is a regional variant with traits similar to American/Atlantic halibut in texture and yield.

Sourcing & Catching

• Caught in: Offshore coastal waters of Gwadar, Ormara, and Pasni

• Depth: Typically 50–200 meters

• Processing: Cleaned and prepared the same day

• Habitat: Coastal Arabian Sea waters, sandy seabeds near Sindh and Balochistan

• Fishing Method: Bottom trawls and gillnets

Physical Traits & Texture

• Broad, flat oval-shaped body, with both eyes on one side

• Holds shape when grilled or seared—no flaking or sogginess

• Flat, diamond-shaped body with dark upper side and pale underbelly

Cutting Yield Table

How to Select Fresh Halibut Fish

• Skin should look firm, without blotches or dryness

• Flesh should be white, springy, and not smell “fishy”

• Shouldn’t drip—moist but not waterlogged

• Eyes (if whole): clear, not cloudy

Our quality checks guarantee your Hajjam arrives fresh—or it doesn’t leave our dock.

Storage Guidelines

• Chill below 4 °C, consume within 1–2 days for optimal freshness

• Freeze boneless portions only (airtight) for up to 4 weeks

• Avoid refreezing after thawing to maintain flaky texture

Nutrition Highlights (per 100 g, raw)

Source: USDA, FAO nutrition data for flatfish and halibut species. Values are approximate and may vary.

Similar Fish You May Like

• Flathead (Kukkar): Softer texture, less firm but sweeter

• Rawans (Indian Salmon): Mild, meaty, thicker flakes