It’s also worth noting that halibut has high nutritional value.
It’s a great dish in the summer when paired with a mango salad, or placed on the grill, as well as in the winter, when blackened in a cast iron skillet, or breaded in a walnut coating. Due to its mild flavor, halibut can be cooked in a variety of ways including sautéing, grilling, broiling, roasting, steaming, or poaching. Its taste is mild and tender when cooked. Halibut are the largest flatfish in the ocean, growing up to 9 feet in length and weighing up to 600 pounds There are two different species, Pacific and Atlantic. Halibut meat is a dense, white meat, with a low-fat content, and a finely textured flake. Large halibut are often called barn doors, while smaller halibut are nicknamed chickens. Their coloring-dark, sandy brown (or grey) on top, stark white on bottom-is a terrific example of natural camouflage.
As with other flatfish, both eyes are located on the one side of their bodies, because these fish are wide, flat and spend their time on the ocean floor. Halibut are the largest flatfish in the ocean, growing up to 9 feet in length and weighing up to 600 pounds! There are two different species, Pacific and Atlantic.
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