The Pacific halibut, also known as the Pacific Dover sole, is a fish species subject to limited quota fishing. It is mainly distributed in the North Pacific Ocean and is one of the largest fish species in the world. Its fishing is strictly supervised, and the annual catch is quite small.
The flesh of the Pacific halibut features "high protein and low fat" and is rich in various essential nutrients for human beings. Its flesh is snow-white, delicate and resilient. Whether it is baked or steamed, it can maintain the texture and appearance of the fish very well. It is a highly popular high-end fish and deeply loved by health food enthusiasts. Moreover, it is a versatile ingredient in the kitchen and suitable for various cooking methods, such as grilling over an open fire, baking, frying, deep-frying, boiling, barbecuing and so on. After being cooked, it remains intact in shape and can be cut with a knife and fork just like beef when served.