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Learn all about this white, firm-fleshed fish, including how to buy the best, responsibly sourced halibut plus how to properly prepare and cook it.
The largest flatfish in the ocean, halibut is a delicious white-fleshed fish with a firm, meaty texture. Halibut live in the freezing cold waters off Scotland, Norway, Iceland and Newfoundland and will devour almost any type of fish or crustacean they come across.
Read more about responsible fishing at the Marine Stewardship Council website.
Available year-round but more widely available from March to September.
Choose halibut steaks cut from the middle of the fish rather than the tail which is full of bones. Buy from a reputable fishmonger who sources fish from sustainable stocks. Atlantic halibut is an endangered species, while halibut fished around Greenland is considered 'threatened'. Look for farmed or line-caught North Pacific halibut, that's been certified.
Halibut has a tendency to dry out quickly when cooking so steaks and fillets should be cooked with wine or stock to retain moisture.
Wrapped in foil, in the fridge.
Baked, poached or pan fried.
Try cod or haddock.