Halibut is a lean whitefish — 22.5 g protein, 1.6 g fat per 100 g. Fish cooking loss runs 15–25% depending on method (Sobral et al., Compr Rev Food Sci Food Saf 2021). A single steak is often 200–250 g uncooked. Weigh before grilling for the cleanest entry.
How should I track Halibut, Atlantic and Pacific, cooked, dry heat?
Halibut, Atlantic and Pacific, cooked, dry heat is high in vitamin d. For the most accurate tracking of Halibut, Atlantic and Pacific, cooked, dry heat, weigh it raw and boneless. Fish loses 15–25% of its weight during cooking as water evaporates (USDA cooking yield data). If you are using canned fish, the drained weight is what matters — the difference between oil-packed and water-packed can be 40–80 calories per can. A quick drain-and-weigh habit saves you from hidden calories. Also keep in mind that smoked or cured fish has different values than fresh due to moisture loss and added salt.