| Size: | Approximately 10lbs. |
| Features: | Wild Caught, Skin On |
| Season: | Generally available fresh March-October, thawed the rest of the year. |
| Origin: | Off the coast of Alaska, Canada, Washington, or Russia, depending on season. |
Highly prized for its meat, which is tender and flaky, yet firm enough to be easily grilled, halibut is a very versatile white fish. It is also quite lean, making it a good choice for those looking to introduce healthier proteins to their diet.
These fillets are cut from Pacific halibut, which is both softer in texture and considered a far more sustainable choice than the Atlantic halibut popular in Europe.
Halibut can be prepared in many different ways. It can be broiled, smoked, baked, fried, poached, pan-roasted, steamed and grilled. Besides being served as a portion of fish with vegetable and starch sides, it can also be used as an ingredient in fish tacos, soups, fish & chips and other dishes.
Halibut pairs well with a wide variety of flavors, but some particularly good choices are:
Herby: cilantro, basil, mint, chives or thyme
Creamy: aioli, cream, butter
Sour: vinegar, dry wines, citrus juices (lemon, lime, or yuzu juice)
Earthy: mushrooms, coriander, curry powder, saffron, and turmeric
Spicy: Chili peppers or cayenne
Though halibut skin is perfectly edible, it is often removed.
How to Remove Fish Skin
Fish Fillet Recipes & Techniques
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