Always wild & domestic seafood from renewable resources.
10 lbs. Halibut Share

$250.00

Halibut - 1 lb. Center Cut Fillet
Halibut - Whole Fish

10 lbs. Halibut Share

$250.00

In stock


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Expected date of delivery November 30, 2018 (approximate)

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Characteristics of the Fish

  • Delicate flavor
  • White to ivory color
  • Supply flaky texture
  • Low in Saturated Fat and Sodium
  • Good source of Vitamin B6, Vitamin B12, Magnesium and Potassium, Protein, Niacin, Phosphorus and Selenium

Details of Harvest and Seasonality

  • Harvest Area: Southeast Alaska and Gulf of Alaska
  • Gear Type: Conventional Longline Gear
  • Primary Fishing Management: International Pacific Halibut Commission
  • Harvest Season: Primarily April through November

Suggested Cooking & Holding

Note: Because halibut is a lean fish, ideal halibut recipes will add oil or other fat to enhance halibut’s natural goodness and add flavor to your halibut dish.  Likewise, it is important to reserve the addition of salts or acidic liquids (lemon, wine, etc) until after the halibut has been cooked to avoid reducing the natural omega-3 fats in halibut.  Adding salt and acids or marinading halibut before cooking, will pull moisture and natural fats from the fish.

Grill:

  • 400 degrees, covered for 10 minutes per inch of thickness.
  • Not necessary to flip while cooking
  • Remove covered fillet from the heat and allow to rest for 4 minutes before serving.

Bake:

  • 400 degrees, covered for 10 minutes per inch of thickness.
  •  OR 250 degrees, covered for 25 minutes per inch of thickness

Pan Sear:

  • In a hot lightly oiled skillet at medium heat, sear the fillet for 5 minutes until it lifts easily and then flip once.
  • Cook covered for an additional 5 minutes or more depending on the thickness.
  • Total cooking time should be no longer than 10 minutes per inch of thickness for a thawed fillet.
  • After the halibut is cooked, remove it from the pan and allow it to rest for 4 minutes.
  • Meanwhile, using the same skillet, add 4 Tbs butter and melt butter until just golden [don’t burn] then add 1 cup of wine or lemon juice.  Simmer for two minutes and pour over cooked halibut.  Variations of this classic French technique for preparing lean white fish include [1 Tbs] additions to the melted butter using any combination of the following: sweet paprika, minced capers, minced shallots, minced parsley, and/or minced tarragon.
Weight 10 lbs

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