Atlantic halibut, caught mostly as a by-catch of other fisheries, has a delicate flavor and firm texture. Pacific halibut, caught as far north as Alaska, is milder in taste than Atlantic halibut. Greenland turbot and California halibut are large flatfish that are often sold as halibut; they possess softer flesh.
Most halibut is available fresh as steaks, fillets, or roasts; however much halibut has been frozen.