Halibut

The largest flatfish, and one of the largest saltwater fish of all, the halibut thrives in the cold waters of northern seas and is very common off the Atlantic coasts of Newfoundland and Greenland, as well as in the Pacific.

Covered with round scales, the smooth skin of the halibut is white or gray on the blind side and brownish on the sighted side, which becomes increasingly black with age. The halibut has a large mouth, a forked tail, and a lateral stripe. It usually measures 20–55" and weighs 10–155 pounds, but it can grow to more than 8 feet long and weigh more than 660 pounds. Commercial overfishing has made large halibut somewhat rare.

Lean, fine, firm, and flaky, the white flesh of the halibut is well known for its sweet and delicate flavor. Halibut flesh also contains very few bones.

The majority of fish stores carry halibut. Most often, commercially sold halibut is cut into fillets, due to the size of the fish.

If you buy halibut whole or catch it, the fish will have to be scaled, gutted, and—depending on the size of the fish and how you want to cook it—filleted.

Halibut tastes great baked, grilled or broiled, fried, or poached in red or white wine. No matter how you cook, simple recipes tend to work best, as they won’t overpower the halibut’s delicate flavor. Halibut is particularly delicious with anchovy butter.