A flatfish of lesser size, belonging to the same family as the halibut, offers a comparable culinary experience, though in a more manageable portion. These smaller, related species often share a similar mild, slightly sweet flavor profile and a firm, flaky texture when cooked. For example, flounder or smaller members of the turbot family can serve as alternatives.
Choosing a smaller member of the halibut’s family can be more economical and allows for precise portion control, reducing food waste. Historically, access to these smaller flatfish may have been more readily available to coastal communities than their larger relatives, making them a staple in local diets. Their quicker cooking time also makes them a convenient choice for weeknight meals.
