Origin: Alaska

Method of Capture: Long-Line
Wild or Farmed: Wild

MSC certified

The largest of the flat fish, Pacific Halibut can grow to over 400 pounds, so the flesh can be very dense and meaty. Sometimes the flesh will be an opaque white, while in other instances it can be translucent with a touch of green. Like many white fish, the flesh should be very mild with a moist texture and an almost sweet, herbal taste and smell. The fillets from the topside can taste quite differently than those taken from the bottom of the fish.

Halibut is an extremely versatile fish that will act as a perfect canvas for a variety of flavors and sauces. Halibut are best cooked with low or medium heat sources, like poaching or steaming. Because it is so meaty, Halibut does very well on a grill (it can even handle a couple hours of brining), under a broiler, and also braised or baked. It can dry out very easily, so its a good idea to cut thick steaks into thinner steaks, so the outside isn't dry by the time the middle is cooked to your liking. It is delicious slightly undercooked.