On Sun, 22 Jan 2006 23:03:29 -0800, "Nexis" > wrote:

>
>"Peter Huebner" > wrote in message
et...
>> In article <q2zAf.982$MJ.91@fed1read07>, says...
>>>
>>> Halibut is VERY mild, and is delicious both fried and broiled...not to
>>> mention baked and grilled.
>>>
>>> kimberly
>>>
>>
>> There might be local differences. The halibut I remember from my childhood
>> was
>> an oily fish with an unpleasant slimy consistency. Maybe it was the way my
>> mother used to boil it. I was only ever able to eat it smoked later on, or
>> it
>> would make me gag.
>> North Sea halibut, a flat fish, about 3" thick in the centre and 2-3'
>> long?!?
>>
>> -P.
>
>Sounds to me like it was a freshness problem, really, rather than regional.
>Alaskan Halibut is very mild, slightly sweet, and is amazingly easy to
>prepare in many delicious ways. My personal favorite is sautéed with butter
>and lemon pepper, then drizzled with a sauce I make from blood oranges and
>lemons and butter. Sooo good.
>Pastor John's wife Bonnie, in Anchor Point Alaska, made halibut in a
>casserole type thing with veggies and cheese and a creamy sauce. It was
>divine.
>
>kimberly
>
I was bringing a crippled airplane to the lower 48 a few years ago..
got delayed (the word "stuck" wouldn't be appropreate) in Ketchican AK
Had Halibut 3 or 4 times.. alternating with crab legs... damn that
was a good trip.. I agree on the mild flavor.. I felt it to be like
flounder.. just thicker,,, and better
Must go back..
Chuck (in SC)