By far the largest of all the flat fish (it can grow up to four metres in length) and is available mostly in steaks, fillets and cutlets. Its firm, meaty white flesh has a delicious flavour but it can dry out quite easily, so needs careful cooking. There are concerns about the sustainability of wild Halibut which is why there are very strict quotas on catching this fish.

Halibut caught in the North Atlantic are considered to be superior to that of Icelandic fish.

Farmed Halibut can also be bought as a more readily available source.

Here are 12 delicious Halibut recipes.