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Alaskan Halibut

Alaskan Halibut is the largest of all flatfish, they can grow up to 8 foot long and be 4 foot across and weigh in at over 600 pounds. Although a Halibut this size is a rarity, most will run from 10 to 200 pounds. The majority of Halibut are caught with longlines in Alaska and British Columbia.

Halibut Cooking Tips

Halibut is a very mild and sweet tasting fish with a dense meat. But can dry out very quickly if overcooked. Raw Halibut is almost translucent and shiny, it should not be dull looking, yellow or have a dried look to it.

The most common form of Halibut you will find will be steaks, then fillets. Some markets might have Halibut cheeks too.

Cooked Halibut will be a snow white meat that is flaky and tender, but yet firm. Halibut is another very versatile fish to cook with, the dense, meaty flesh holds up well to many different cooking methods. Including baking, broiling and grilling.

If you choose one of these methods for cooking Halibut I would suggest that you use a genourus amount of olive oil on it to help prevent it from drying out.

Ways to Cook it: Bake, Broil, Fry, Grill, Smoke, Saute, Poach, Steam

Texture: Firm

Flavor: Mild