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: [indirect heat]
- 400 degrees, covered or pouched in foil 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: [indirect heat]
- 250F degrees, uncovered for 20 minutes per half-inch of thickness.
- OR 250 degrees, covered for 25 minutes per half-inch of thickness
Pan Sear: [direct heat]
- In a lightly oiled skillet at low-medium heat, sear the fillet for 15 minutes per half-inch of thickness.
- When searing and flipping fillet in a pan, halibut will lift easily when the seared side is ready to flip. If the fillet resists and sticks to the pan, then its not tready to flip. Gently check the fillet until it lifts easily without sticking, then flip.
- Total cooking time should be no longer than 15 minutes per half-inch of thickness for a thawed room temp fillet.
- After the halibut is cooked, remove it from the pan and allow it to rest for 4 minutes.
- Suggestion: using the same skillet, add 2 Tbs butter and melt butter until just golden [don’t burn] then add 1/2 cup of wine or lemon juice [or combine both]. Simmer for two minutes and pour over cooked halibut. Variations of this style recipe for preparing lean white fish include [1 Tbs] additions to the melted butter using any combination of the following: capers, minced shallots, minced parsley, and/or minced tarragon.
- Classic French Recipe: Sole Meuniere is similar to the previous recipe suggestion. Sole Meuniere can be adapted for most white fish including halibut, rockfish, pacific cod and lingcod.