Native to the North Pacific Oceans, halibut is a very popularly fished species due to a large amount of meat it offers. The bone to meat ratio of the fish is unevenly balanced in favor of meat percentage. Halibut is also considered to be the largest species of flatfish and is known not only to possess the nutrients that most other fish contain like omega-3 fatty acids and protein, but halibut is also full of trace micronutrients that the body needs in small quantities. Some of those include selenium, a powerful antioxidant that helps repair damaged cells and decrease inflammation; niacin, which promotes heart health; phosphorus, which has a large range of health benefits like metabolic regulation and many more highly beneficial vitamins. As a leaner fish, the halibut fish fillet has a mild and sweet flavored fish that cooks to a delicate white color. Its meat is on the thicker side making it more durable for different cooking methods like grilling. Since it has a less intense flavor, this kosher halibut fish pairs very nicely with bold seasonings and fresh herbs.