San Francisco Bay

Halibut, Local Fillet Skin off - 1lb


Hook & Line/Great for crudos/Sustainable

Hook and line caught by small boats all around the bay area.  We support a handful of fishermen that go out and brave the ocean and the weather every day they can. Sushi-Grade

Location: San Francisco Bay, CA

Method of Capture: Hook & Line Caught

Wild or Farmed?: Wild

Certified Sustainable Seafood by MSC
Local halibut is a light to brilliant white with very slight, pink blood lines. Its lean, mild flesh is very firm and thick. he largest of the flatfish, its meat can be very dense and steak-like, but also very easily overcooked due to its lean nature.
- Local halibut is a very lean fish and for cooking needs a very gentle cooking method.  Cook lightly with a bit of butter or olive oil until half cooked through.  Let rest for a few minutes then serve.  Nice complement to a light summer dish with salad and summer vegetables.
- Terrific raw and sliced thin with a ponzu sauce (citrus soy).
Store your seafood in the coldest part of the refrigerator at 32 degrees for up to 3 days.
In the refrigerator we recommend removing the fillets from their packaging and wrapping them carefully in 2 layers of paper towels to absorb any moisture and firm the fish up for cooking and consuming.
If you don’t plan to consume the fish within 3 days, simply place in the freezer.
To thaw: place seafood in the refrigerator overnight.

It's a very good question! In general, there is nothing regulatory that either makes something sushi-grade or not. We use our best judgement from being chefs to now being intimately connected to the seafood industry and also being a huge fan of sushi to determine whether or not something is sushi-grade. Some things help us make our decision.

  1. One might be how the fish was bled. If a fish is not bled properly, it won't be good for sushi. Not because it isn't fresh, but the blood imparts a flavor that is undesirable for raw seafood.
  2. Surprisingly, most of the fish used for sushi here is previously frozen for convenience. When served raw, the freezing doesn't affect the texture or flavor of the fish very much. However, we prefer tuna that hasn't been frozen.
  3. Generally, we will recommend something as sushi-grade if we personally know how long the fish has been out of water, how well it eats raw (some fish will never be sushi-grade, because it doesn't have a nice mouthfeel), and how it's been treated after it was caught.

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