A halibut is a type of flatfish from the family of the right-eye flounders (Pleuronectidae). This name is derived from haly (holy) and butt (flat fish), alleged to be called so from being commonly eaten on holy-days. Halibut live in both the North Pacific and the North Atlantic oceans and are highly regarded food fish.
The Halibut is the largest of all flat fish, with an average weight of about 25 - 30 lb (11 - 13½ kg), but they can grow to be as much as 900 lbs (272kg).
Halibut is a delicate, mild-tasting fish. It’s white, flaky flesh contains very little oil and is never a strong flavour. It can be used in any recipe that requires a mild white fleshed-fish. It is better to undercook halibut than to overcook it.
Seasonal Information: Halibut
This information is specifically for countries in the northern temperate zone of the Northern Hemisphere; particularly the United Kingdom, however it should be applicable for northern USA, northern Europe, Canada, Russia, etc.
Halibut is at its best and in season during the following months: May, June, July, August, September, October, November, December, January, February, March & April.
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