Because they look a lot alike, many people wonder "are halibut and flounder the same?? In fact, they are not the same fish. Flounder very rarely get over 20lbs, while some types of Halibut grow as large as 700lbs. Both fish are bottom feeders and both are flat, but there are other differences as well. The shape of their tails and fins are also good ways to distinguish them.

Halibut is prized for its delicate sweet flavor, snow-white color and firm flaky meat. It is an excellent source of high-quality protein and minerals, low in sodium, fat and calories and contains a minimum of bones.

Halibut is very versatile in the kitchen, as well, with many recipes for baking, broiling, pan-frying, deep-frying, poaching or barbecuing.

A fletch refers to a large halibut fillet. One halibut will yield four fletches. Halibut also yield roundish cheeks which are extracted from their head area. Halibut cheeks are sweet flavored and are considered a delicacy.

Halibut is one of the mildest and most pleasant-tasting fish on the market. It’s white and flaky, contains little oil, and never has an overpowering taste or smell (unless it’s going bad). It can be used in just about any recipe that calls for a mild white fish and can be substituted for other types such as tilapia or flounder.

Depending on where you live, you may cook your halibut differently than others. Nonetheless, halibut is one of the most versatile types of fish available and can prepared in several ways and used in many innovative recipes.