Abundant in northern Pacific and Atlantic waters, this large member of the flatfish family can weigh up to half a ton. The norm, however, ranges between 50 and 100 pounds. Considered the finest are the young chicken halibut, which can weigh anywhere from two to 10 pounds. Halibut meat is lowfat, white, firm and mild flavored. Fresh halibut is available year-round but most abundant from March to September. Both fresh and frozen halibut is usually marketed in fillets and steaks. It's suitable for almost any manner of preparation. Halibut cheeks can sometimes be found in specialty fish markets.
From The Food Lover's Companion, Fourth edition by Sharon Tyler Herbst and Ron Herbst. Copyright © 2007, 2001, 1995, 1990 by Barron's Educational Series, Inc.
Related Recipes From Food Network
- Baked Halibut in a Saffron Broth over Mashed Potatoes with a Tomato and Black Olive Ragout
- Steamed Halibut Flashed with Thai Bird-Kaffir Lime Oil Turmeric Fried Rice and Long Bean Salad
- Lemon and Herb Crusted Halibut
- Halibut with Balsamic Glaze
- Halibut with Tuscan Beans and Endive