Halibut tastes very mild and sweet. It is a lean and flaky fish when cooked correctly. Fresh halibut tastes the best and is available primarily between mid-May and mid-September each year. Frozen halibut is available year round.
Halibut is versatile and can be grilled, fried, poached, steamed, baked, sauteed or used in sushi. Because the meat is very lean, it can easily become too dry when cooking. Care must be taken in preparing halibut, especially when using frozen halibut steaks. Halibut live in deep ocean waters, and the females can reach up to 600 pounds and grow to be 8 feet long.