Halibut
Other names:	Technically a member of the Flounder family
Description:	Greenish brown above. Very controlled species. Openings sometimes limited to 2-3 days per year in some areas and nowhere is there more than 3 months to fish. Therefore it is only available fresh a few times a year, generally in summer.
Fat Content:	Low
Size:	10 - 200 lbs.
Range:	Pacific Ocean, Oregon to Alaska
Season:	Highly regulated, Usually 2-3 openings a year to fish
Available Forms:	Steak, dressed, fletch (half fillet)
Flesh:	Dense, mild, slightly sweet, snow-white when cooked.