Food · Fermented foods
Ohyō (Pacific Halibut)
おひょう (Ohyō)
Also known as: Ohyō, Pacific halibut, Hippoglossus stenolepis, オヒョウ, 大鮃
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| Category | Food |
|---|---|
| Japanese labeling name | おひょう |
| Common Japanese notations | おひょう, オヒョウ, 大鮃 |
| Origin | Pacific halibut (Hippoglossus stenolepis); the largest flatfish, harvested in northern Pacific waters; significant Alaska, Canada imports |
| Typical functions | Premium foodservice fillet, Frozen fillet retail |
| Regulatory status in Japan | Standard food labeling. Fish allergen recommended disclosure. |
Ohyō (おひょう) is Pacific halibut, a premium flatfish for foodservice fillet applications. Most supply is North Pacific imported (Alaska, Canada).
Classification
Tags below link to other ingredients sharing the same attribute, so you can pivot from one ingredient to its peers.
Product applications
Functions
Regulatory tags
Origin
Used in (typical product categories)
Finished-product categories that commonly include this ingredient in Japanese-market formulations.
- Frozen ohyo fillet retail
What it is
Hippoglossus stenolepis Pacific halibut.
Typical uses in Japanese products
Premium foodservice fillet.
For OEM: frozen fillet retail.
Regulatory classification in Japan
Standard food labeling. Fish allergen recommended.
Regulatory classification in other markets
| EU | Established global halibut trade. |
|---|---|
| USA | Major US Alaska halibut industry. |
| China | Established global trade. |
| Korea | Established trade. |
Example products
Example finished products will be added after verification.
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From the same origin
Other ingredients that share an origin classification.
References
- MEXT Standard Tables of Food Composition — おひょう
Last updated: 2026-04-28. Ingredient entries are reviewed at least annually against current regulatory listings.