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Common Name: 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.