Bykov, V.P., 1983

 

 Indian Ocean

 This species has tasty and juicy meat with high fat content, the meat tastiest in fried form. After heating, the meat is separated along the myosepta. The meat of this fish is slightly coarser than that of the northern halibut, but it is softer than the true flat fish. It is recommended for use after freezing with subsequent preparations of culinary dishes.