Pacific Halibut is a thick white flesh fish, with shades of pink along the dividing line of a whole filet and following the pink into the meat of the fish.
The taste is not as soft or as delicate as cod, and it is a much more heavy type of white fish. Because it doesn’t have a high-fat content if you were to flake it apart before cooking it would be slightly translucent. The lack of strong flavors lends itself to pairing with a wide variety of sauces and toppings making it one of the most versatile fish in the kitchen.
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