This is a highly esteemed and very tasty fish, with creamy-white, firm meaty flesh. It has a compressed oval body with a large mouth. The dark, eye side is a greenish-dark brown and the blind side is pure white. The better quality fish are usually caught by line, so the catch is limited, making them more expensive.
The best way to cook Halibut is to poach it either in a good fish stock or white wine, with cooking liquors then used as a base for some superb sauces (delicate flavours work best). Suprêmes are also good pan-fried – but be careful not to over-cook and dry them out.