Marine, fatty fish with a more elongated body than flounder. Halibut is rich in polyunsaturated omega-3 acids, contains seven essential amino acids, as well as fats, proteins, vitamins B, A, E, D, magnesium, iron, phosphorus, calcium and potassium. This fish is sold fresh, frozen, smoked and salted. Halibut can be cooked in any way: you can boil, fry, bake in foil, stew with vegetables. It makes rich soups, juicy pie fillings. Salads and sandwiches are made with halibut. The bones of this fish are easily separated. Halibut goes well with vegetables, mushrooms, shrimp, boiled rice, cheese, lemon, avocado, herbs. Any sauces are suitable for it.