Abundant in northern Pacific and Atlantic waters, this large member of the flatfish family can weigh up to half a ton. The norm, however, ranges between 50 and 100 pounds. Considered the finest are the young chicken halibut, which can weigh anywhere from 2 to 10 pounds. Halibut meat is lowfat, white, firm and mild flavored. Fresh halibut is available year-round but most abundant from March to September. Both fresh and frozen halibut is usually marketed in fillets and steaks. It’s suitable for almost any manner of preparation. Halibut cheeks are sometimes available in specialty fish markets. See also fish.