A large flatfish of the right-eye flounder family. They have a very mild, flaky, and extremely white flesh. It is abundant in Alaska and can be found fresh on most of the West coast and frozen elsewhere. The name is believed to come from haly (meaning holy) and butt (flat fish) for its popularity during Catholic holy days.
Halibut is the largest of the flatfish. The can grow to over 8 feet and 700 pounds. They are grayish-black on top with a white underbelly and have one eye on top and one on the underside like other flounder. The meat is very white.
Selecting and Buying
Preparation and Use
The firm texture make it a diverse fish with which to cook. It holds up well in fish soups and stews such as bouillabaise, cioppino and chowders. It is also great in curries. It's excellent grilled and served with fruit salsa (eg, mango salsa), deep fried as in fish and chips, poached in white wine or delicate broths, wrapped in parchment paper and baked, etc..
Conserving and Storing
Fresh fish can be stored for no more than a couple of days in the refrigerator or a few weeks in the freezer if properly sealed (vacuum sealed is best).