The Halibut is the largest flat fish living in both the North Pacific and the North Atlantic oceans and are highly-regarded food fish. Halibut is prized for its delicate sweet flavor, snow-white color and firm flaky meat. It is an excellent source of high-quality protein and minerals, low in sodium, fat and calories and contains a minimum of bones. Halibut are very versatile in the kitchen, as well, with many recipes for baking, broiling, pan-frying, deep-frying, poaching or barbecuing. Halibut are typically broiled, deep-fried or lightly grilled while fresh. Smoking is difficult with halibut meat due to its ultra-low fat content. Eaten fresh, the meat has a very 'clean' taste and requires little seasoning. Halibut is also noted for its very dense and firm texture, akin to chicken.
