Catch the Moment

The name halibut comes from haly (holy) and butt (flat fish) — a reference to the Catholic tradition of serving it on holy days. Growing up to 9 feet long and weighing up to 650 lbs., Halibut is the largest of all flat fish, and are in season from spring through fall. Ultra low in fat and extremely nutritious, finely-textured halibut has a mild, slightly sweet flavor, firm white meat and few bones. A versatile fish, halibut blends well with nearly any flavor and is typically served steamed, sautéed, poached, fried, baked, broiled or grilled.

PREP AND STORAGE

Halibut is available both farm-raised and wild and is generally sold frozen or in fresh fillets or steaks. Look for white, glossy, firm, almost-translucent flesh. Steer clear of any cuts that appear dull, milky,