 The Pacific halibut, or Hippoglos-sus stenolepis, is one of the largest species to be found in the sea, and is by far the largest of the flatfish. Halibut, taken from the Middle English "haly butte" means "flatfish to be eaten on holy days". Halibut often grow to lengths greater than eight feet, and weights greater than eight hundred pounds. Those that do get over one hundred pounds are labeled "whales", "soakers", and "barn doors". Halibut that weigh less than twenty pounds are known as "chickens". Some chicken! The halibut is somewhat more elongated than other fish. Its height is usually one third of its length, and, like most fish, has special colorization on its top and bottom. The top is a darker color, so that, if seen from above, the halibut will blend in with the darker sea or creek floor. The bottom is a lighter colored, so that predators looking up will mistake the halibut for a piece of sky. Halibut are strong swimmers, enabling them to feed on many different kinds of fish and invertebrates. They frequently leave the ocean floor to feast on sand lance, herring, cod and pollock. The largest halibut caught in a sporting event weighed in at an impressive four hundred fifty nine pounds; this monster was fished out of the Unalaska Bay. The halibut is sought after by fishermen for its flavor, stark-white color, and perfectly flaky meat. The halibut is surprisingly boneless for its size, and is very nutritious, being replete with vitamins and minerals. Preparing halibut is a breeze, as it lends itself to so many preparation methods such as baking, broiling, frying, deep-frying, poaching and even barbecuing. Usually, one halibut provides enough meat for everyone; an average size halibut will yield approximately four "fletches"; fletches are the large fillets taken from a halibut. Even the halibut's cheeks are considered a delicacy.
The life cycle of the halibut is very a very complex one. Halibut spawning occurs during the winter months, peaking from December to February. The majority of the spawning takes place of the continental shelf in water two hundred to three hundred fathoms deep. Male halibut generally mate at the age of seven or eight, when they have fully matured sexually. Females usually take eight to twelve years to become capable of having offspring. Female halibuts, if large enough, are able to lay upwards of three million eggs! Many of these eggs are free floating, which get caught in the north Pacific currents, and are carried off hundreds of miles from their origin. These eggs begin to hatch after about fifteen days. A good number of halibut spawn are carried into shallow streams inland, and begin life as bottom dwellers. Young halibut (about ten years old), are lively, and migrate a good deal in a clockwise fashion throughout the Gulf of Alaska. The older halibut, like people, tend to settle down in a comfortable place, without too much migration. As for longevity, the female halibut generally lives a longer life than the male. The oldest recorded female halibut was an astonishing forty-two years old, and the oldest recorded male reached twenty-seven.
Commercial fishing for halibut is an industry over one hundred years old. Company owned steamers carried with them several dories (a dorie is a small row boat), from which the fishermen would fish for the halibut. Later, small schooners were introduced, which complemented crews of up to eight people. The vessels used today are similar, but are capable of harvesting crab and other fish, particularly salmon. The halibut industry has seen some incredible changes in the ensuing decades. During the 1970's, halibut fishing was limited to a period of just five months, and then changed in the 80's to a "derby" style approach of allowing fisherman twenty-four and forty eight hour operation periods. While the derby style produced large landings of halibut, the overall quality of the fish was lower. The method of halibut fishing was changed again in 1995, with individual vessels working on a quota system. Fishermen now work an eight month long cycle, which has produced greater availability of fresh catches, and higher quality fish.
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