The halibut, *Reinhardtius hippoglossoides*, belongs to the Pleuronectidae family and is the largest of the flatfish. With eyes only on the right side, the halibut lives between 50 and 2000 meters deep, mainly in the Atlantic Ocean and along the east coast of North America.

It has high-quality meat and is rich in Omega-3 fatty acids, protein, and low in saturated fats. Furthermore, it is rich in phosphorus, magnesium, and vitamins.

Its meat, soft and white, is reminiscent of turbot; it is appreciated for being easy to cook, in the pan, for soups and first courses, raw or to create fantastic ready-made frozen dishes.