Halibut

 

Halibut feed on almost any fish or animal they can fit into their mouths. Juvenile halibut feed on small crustaceans and other bottom-dwelling organisms. Animals found in their stomachs include sand lance, octopus, crab, salmon, hermit crabs, lamprey, sculpins, cod, Pollock, herring, and flounder, as well as other halibut. Halibut live at depths ranging from a few meters to hundreds, and although they spend most of their time near the bottom, halibut may move up in the water column to feed. In most ecosystems, the halibut is near the top of marine food chain. In the North Pacific, common predators are sea lions, killer whales, salmon sharks and humans.

Most halibut spawn during the period between November and March, at depths of 300 to 1,500ft.  Female halibuts release anywhere from a few thousand to several million eggs depending on the size of the fish. About 15 days later, the eggs hatch and the larvae drift with deep ocean currents.

Halibuts are asymmetrical at birth with one eye on each side of the head. Then about six months later, during larval metamorphosis one eye migrates to the other side of the head. The eyes permanently set once the skull is fully ossified. At the same time, the stationary-eyed side darkens to match the top side, while the other side remains white. This color scheme disguises halibut from above by blending with the ocean floor, and from below by blending into the light from the sky. It is known as countershading. Halibuts are side swimmers.

Halibut are often boiled, deep-fried or grilled while fresh. Smoking is more difficult with halibut meat than it is with salmon, due to its ultra-low fat content. Eaten fresh, the meat has a clean taste and requires little seasoning. Halibut is noted for its dense and firm texture.