These majestic fish are caught by longline in the Pacific Ocean, sustainably managed by the fishery with a quota system. Halibut is the largest flat fish in its league, they are gray-black on the top side with an off-white underbelly and have very small scales invisible to the naked eye embedded in their skin. Halibut are often broiled, deep-fried or grilled while fresh. Smoking is more difficult with halibut meat than it is with salmon, due to its ultra-low fat content. Eaten fresh, the meat has a clean taste and requires little seasoning. Halibut is noted for its dense and firm texture.
Halibut are caught in all sizes: from 10/20lb, 20/40lb, 40/60lb, 60/80lb, and 80+.
Natural wild halibut is available fresh in season mainly from March to November. Frozen is available throughout the year. We produce a wide assortment including fresh trimmed fillets.
Shipment is by air, truck and ocean container depending on the customer’s need and time restraints.