Halibut

Halibut is a large, flat-bodied white fish with firm, translucent flesh. Its mild, faintly sweet aroma and dense flakes hold together during cooking, making it ideal for grilling, roasting, pan searing, poaching, or steaming. Cooks often buy it as skin-on fillets or cross-cut steaks, fresh or flash-frozen.\n\nNative to cold North Atlantic and North Pacific waters, halibut features in Northern European and Pacific Northwest cuisines. Modern fisheries primarily use longlines or trawls; catch is rapidly chilled and often blast-frozen at sea to preserve texture.