Halibut is the largest flat fish, averaging 24 to 30 pounds, but fish as large at 700 pounds have been reported.  They are gray-black on the top side with an off-white underbelly and have very small scales invisible to the naked eye embedded in their skin.  At birth they have an eye on each side of their head like a “normal” fish, but at about 6 months old one eye migrates to the other side making them look more like a flounder.  At the same time the stationary-eyed side darkens to match the top side, while the other side remains white.  This color scheme disguises halibut from above (blending with the ocean floor) and from below (belending into the light from the sky) and is known as countershading.

Halibut will feed on almost any animal that they can fit into their mouths.  Juvenile halibut feed on small crustaceans and other bottom dwelling organisms such as octopus, crab, salmon, hermit crabs, lamprey, sculpin, cod, pollock herring, flounder as well as other halibut.  Halibut live at depths ranging from a few meters to hundreds of meters.  Although they spend most of their time near the bottom, halibut may move up in the water column to feed.  In most ecosystems, the halibut is near the top of the food chain, but common predators are the sea lion, the orca and the salmon shark.

Halibut is often broiled, deep-fried or grille, while smoking is often more difficult because of its ultra low-fat content.  When eaten fresh, the meat has a clean taste and requires little seasoning. Halibut is noted for its dense and firm texture.  Halibut is also certified as sustainable by the Marine Stewardship Council.