RELATIVE COST
4 Stars
Halibut is a flatfish from the family of the right-eye flounders. The Atlantic halibut is the largest of the flatfish and one of the largest marine fish in the UK. Adults are generally bottom dwelling and feed mainly on other fishes (cod, haddock, pogge, sand-eels, herring, capelin), but also takes cephalopods, large crustaceans and other bottom-living animals. Halibut are dark brown on the top side with an off-white underbelly and have very small scales invisible to the naked eye embedded in their skin.
At birth, they have an eye on each side of the head, and swim like a salmon. After six months, one eye migrates to the other side, making them look more like flounder. Halibut are batch spawners, reaching sexual maturity at approximately 10 to 11 years of age, or at a length of 70 to 100 cm. Halibut feed on almost any animal they can fit into their mouths. Animals found in their stomachs include sand lance, octopus, crab, salmon, hermit crabs, lamprey, sculpin, cod, pollock, herring, and flounder, as well as other halibut. Halibut live at depths ranging from a few meters to hundreds. Although they spend most of their time near the bottom they may move up in the water column to feed.
QUIRKY FACT
The English name is derived from “Holy flatfish” – “hali” for “holy” and “but” for “flat” – named for its status as a special fish served on Catholic holidays in Medieval England.
COOKING / EATING BENEFITS
Halibut is by far the largest of all flat fish (it can grow to lengths of four metres or more) and is available mostly in steaks, fillets and cutlets. Its firm, meaty white flesh has a delicious flavour but it can dry out quite easily so needs careful cooking. Halibut is available year-round but is more widely available from March to September. It is best prepared with plenty of liquid: pan fry it in melted butter and olive oil and baste regularly, or poach it in liquid to keep it moist. It needs to be cooked until the flesh has turned opaque and is just starting to flake.
