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Halibut (hippoglossus hippoglossus)

A very large, thick-set, flat fish (growing to over 2 metres) of the Pleuronectidae family - that includes plaice, flounder and dabs - with an excellent flavour.

Considered by many to be one of the "king"s" of fish along with Dover Sole and Turbot. The halibut"s a cold water fish, not common south of Scotland or on the west side of the Atlantic below New Jersey.

Stocks have now greatly diminished, as halibut is particularly vulnerable to over-fishing as it has a slow rare of growth and a late age of sexual maturity (10-14 years old). They are now (as of 2002) an endangered species.

Halibut steaks are good grilled or poached.

If you enjoy cooking take a minute to look at ‘Simon Scrutton French Cookery Classes’ on Google – and learn how to make top class bistro-style dishes. Suitable for beginners upwards. Small classes.

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