Chef at 16:47, 5 June 2015

2015-06-05T16:47:22Z

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|title=Halibut: Cooking Wiki
|titlemode=replace
|keywords=#halibut #fishandseafood #fish
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|description=A halibut is a type of flatfish from the family of the right-eye flounders (Pleuronectidae)
}}


[[Image:Halibut.jpg|300px|thumb|right|Atlantic halibut]]
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.

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Halibut - Revision history

Chef at 16:47, 5 June 2015