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An important
commercial species for Japan this species is found from northern
California up to Alaska and down the east coast of Russia. Sometimes
mistaken for a small Halibut and wrongly marketed as Turbot it is a very
good eating fish although somewhat soft in flesh texture.
Sold whole gutted or frozen it must be iced as soon as caught and care taken throughout the handling process. Upon landing, a proteolytic enzyme released from a myxosporean parasite causes softening of the flesh that further limits their marketability. Recently, several food grade additives have been successfully used that inhibit enzymatic breakdown. These discoveries have recently enabled a targeted fishery in the Kodiak Island area for marketable products including surimi and frozen fillets.
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