Halibut (lat. Hippoglossus stenolepis) is the largest fish of the flounder family, characterized by a magnificent taste and useful properties that make it a valuable species.
It lives in the North Pacific: the Bering and Okhotsk seas, as well as in Alaska and California.
The body length can reach up to 230 cm and the weight is up to 117 kg; and females are much larger than males: 200-230 cm against 160-180 cm.
In the 'childhood’, it eats crustaceans, crabs and shrimps; as it grows older, the menu becomes more varied: pollack, herring, salmon, as well as squid and octopus.
Seasonal spawning is from October to March in the Bering Sea, from August to September - in the Okhotsk sea, in Kamchatka - in December-February. Spawn is at the depth of 75-400 m, the larvae emerge after about 16 days.
Halibut meat contains an incredible amount of valuable substances: it is an excellent source of selenium, Omega-3 fatty acids, protein. The fish can be grilled, deep-fried, or baked. Its fatty fillet is a delicacy in many countries.