What’s special about our “Steak of the Sea”….
LINE CAUGHT & FROZEN ONCE- Our halibut is all line caught, hand cut then frozen only once right after catch making these boneless, skinless individually sealed portions super fresh and convenient.
FIRM SHAPE, DELICATE FLAVOR- Known for its firm, flaky texture and delicate flavor, Alaska Halibut maintains its shape during cooking, making it suitable for all types of cooking methods, yielding dependable, high-quality results.
VERSATILE USE- It’s like a steak but lighter. Alaskan halibut is great for grilling and roasting and pairs beautifully with seasonal sides and vegetables. You can’t go wrong when used in flavorful recipes, from that of miso glazes to Southwest flavors. For you salad lovers, try this fresh halibut salad with wild mushrooms.
HIGH PROTEIN- The high protein content of wild Alaskan Halibut is easily digestible, and has all nine amino acids the body can’t produce itself — a complete protein of the highest quality.
COMPETITIVE HISTORY OF SUSTAINABILITY- Our Alaska halibut has never been over-fished in in the International Pacific Halibut Commission’s 94 years of managing the resource, while Atlantic halibut has had to recover from two separate periods of over-fishing. The sustainability of Alaska halibut has been achieved by closing the Alaska halibut fishing season during the halibut spawning period, something that the managers of Atlantic halibut have yet to accomplish. Our fishermen follow some of the best sustainable fishing practices in the world and is both MSC and RRM certified.
STRONG PACKAGING- In a 10 pound case comes 6 to 8-ounce boneless/skin-less portions (18-22 portions) of halibut. Each are individually vacuum-sealed with high quality 6-7mill thick packaging to protect against air leaks and be sure to keep them fresh for long.
FUN FACT- Due to their staggering size, Alaska halibut are comprised of a higher percentage of muscle than most fish. This combined with their size makes them one of the highest yielding individual fish available. It’s no wonder they are often referred to as ‘barn doors’ by the fishermen responsible for hauling them up!
* Note: Portion size will vary between 6 and 8 ounces and portion count will vary accordingly. Cuts will come from the center, tail and up towards the gills. We do our best to equally distribute portion sizes and cuts so that you get a relative proportion of center cuts to tail cut. When you cook you should cook pieces with similar shapes. Because they are thinner, the tail pieces should require less cooking than the center cuts. Depending on the thickness of the cut, start with no more than 2 to 3 minutes on either side when pan frying.
In Alaska, protecting the future of both the halibut stocks and the environment takes priority over opportunities for commercial harvest. Halibut management in Alaska is a collaborative process, in which the International Pacific Halibut Commission (IPHC) assesses stocks and sets catch limits annually. From these limits, the North Pacific Fishery Management Council (NPFMC) allocates quota to fishermen. For nearly 100 years, the IPHC has set sustainable catch limits to ensure wild Alaska Halibut are available in Alaska for generations to come. Our Alaska halibut fishery is certified under two independent certification standards for sustainable fisheries: ALASKA RESPONSIBLE FISHERIES MANAGEMENT(RFM) & the MARINE STEWARDSHIP COUNCIL(MSC)
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