Halibut are the largest flatfish in the ocean, growing up to 9 feet in length and weighing up to 600 pounds! There are two different species, Pacific and Atlantic. As with other flatfish, both eyes are located on the one side of their bodies, because these fish are wide, flat and spend their time on the ocean floor. Their coloring—dark, sandy brown (or grey) on top, stark white on bottom—is a terrific example of natural camouflage. Large halibut are often called barn doors, while smaller halibut are nicknamed chickens.
Halibut meat is a dense, white meat, with a low-fat content, and a finely textured flake. Its taste is mild and tender when cooked. Due to its mild flavor, halibut can be cooked in a variety of ways including sautéing, grilling, broiling, roasting, steaming, or poaching. It’s a great dish in the summer when paired with a mango salad, or placed on the grill, as well as in the winter, when blackened in a cast iron skillet, or breaded in a walnut coating.
It’s also worth noting that halibut has high nutritional value. Per 5.5 ounce portion, halibut contains a great deal of omega-3, omega-6 magnesium, B12, B6, potassium, selenium, niacin, and phosphorus! Be on the lookout for our late spring inspired halibut dish tomorrow!
*Photo above: A fresh, day boat, Gulf of Maine halibut