Halibut
Halibut, generally found near Alaska, is a firm fish with a delicate and mild flavor. Halibut often weighs upwards of 300 pounds and has high levels of minerals, proteins, and healthy Omega-3 oils, and is also low in sodium and fat.
The peak season for halibut are early fall and late spring. Halibut is flash frozen right after it is caught to ensure the freshest taste possible. If you purchase halibut, but don’t plan to cook it right away, vacuum seal it and keep it in your freezer, where it can be stored for about four months.
Halibut most often comes in the form of steaks, although you can sometimes also find it as a roast. As with salmon, they have a bone down the center that can be easily removed after cooking. You can prepare the steaks in different ways such as grilling, baking, or broiling. It is also quite tasty if coated with breadcrumb and fried to perfection. As with many fish varieties, halibut cooks rather quickly. To ensure thick steaks are cooked properly, it should be cooked for about ten minutes per inch.