Atlantic Halibut, also known as East Coast Halibut, inhabit the ocean floor along the eastern coast of North America from Virginia to New Jersey and north to Greenland. Atlantic Halibut is a long-lived, late maturing flatfish that lies on its left side. It is olive to chocolate brown in color on the upper side and pure white on the side that faces the ground. In the early 1800s, Halibut supported an important commercial fishery in the Gulf of Main-Georges Bank region. There isn’t much of a taste difference between Atlantic Halibut and Pacific Halibut. Atlantic Halibut has a thick meaty firm flesh that is sweet, yet rich in flavor. The grain is fine and it retains moisture nicely. Halibut is perfect for a wide range of preparations. Atlantic Halibut is caught by longline. It was heavily over fished in the 19th and early 20th century. There is currently no directed fishery for Atlantic Halibut within federal waters of the U.S. Some small-scale harvests occur within state waters, but most landings occur as bycatch. The U.S. fishery for Atlantic Halibut is managed under the New England Fishery Management Council’s Multispecies Fishery Management Plan.