Seattle Fish Company of New Mexico

Species Name

Source

In the United States, Pacific Halibut is harvested off the Alaskan coast to the northern coast of California. Canada, Japan and Russia are also heavily involved in harvesting Pacific Halibut. Due to intense management measures, the Pacific Halibut population has returned to sustainable levels.

Seasonality

Fresh Pacific Halibut is available with good consistency from mid-March through mid-November. The Pacific Halibut fishery is closely managed by the International Pacific Halibut Commission (IPHC) and the National Marine Fisheries Service. The British Columbia Canada and Alaskan halibut fisheries operate under an Individual Transferable Quota “ITQ”, which means the quota owner can fish and catch his quota any time during the season which typically runs from March 15th to November 15th.

Fishing Method

Wild Pacific Halibut is fished by hook and line, most of which is longline. The Pacific Halibut fishery is one of the world’s chief longline fisheries. Although some small Halibut farms exist their economic viability is much in question.

Flavor

Pacific Halibut offers a dense, moist flake and mild, sweet flavor.

Dietary Information

Pacific Halibut has very lean meat, making it an excellent menu choice for health-conscious consumers.
Serving Size per 3.5 oz raw edible portion:
Calories 91
Total Fat 1.33g
Saturated Fat 0.292g
Protein 18.56g
Sodium 68mg
Selenium 45.6mcg
Cholesterol 49mg
Omega-3 0.43g
Source: USDA

Appearance

Pacific Halibut offers a bright white meat with a large flake that is firm in texture.

Form

Fresh Pacific Halibut is available: headless, dressed, fillets, loins, portions steaks, and cheeks. Halibut fillets are commonly referred to as a “Fletch.”

Frozen Pacific Halibut is available headless dressed, Skin on fillet, Skinless fillet, and portions.

Preparation

Pacific Halibut can be prepared in a variety of ways, including baked, broiled, pan-fried, deep-fried, poached, and barbecued. Because the meat is very lean, Pacific Halibut will dry out quickly if overcooked.

Substitution

Atlantic Halibut and Fluke are likely substitutes for Pacific Halibut.

Handling

Fresh Pacific Halibut should be refrigerated at 30-34 degrees F. Whole fish should be surrounded with fresh ice in a perforated pan which allows any water to drain away from the product for maximum shelf life.  Never directly ice a Halibut fillet. Filleted product should be stored in a sealed plastic container and surrounded with ice.

Sizes and Cuts

Fresh Pacific Halibut are typically harvested between 10 and 60 pounds. Whole headless and gutted fish are graded 10-20 pounds, 20-40 pounds, 40-60 pounds, and 60 pounds and over. Seattle Fish Company of New Mexico will hand cut this delightful fish into fillets or portions to meet your specifications.

Frozen Pacific Halibut are graded and sold headless and gutted, 10-20 pounds, 20-40 pounds, 40-60 pounds and 60 pounds and over.

Filleted product is available in a variety of sizes and form. Portions are produced and packed in almost any size imaginable.

Pricing Scale

Pacific Halibut is one of the most highly regarded food fish with world wide demand and commands a strong price. Typically, the larger the fish, the higher the price. Strong demand, fishery management and an extended fishery season have caused prices to increase over the past few years.

Due to market and currency fluctuations, please contact your Seattle Fish Company of New Mexico associate for up-to-date market information, availability and current pricing.

Shelf Life

Fresh Halibut whole which has been handled and stored properly should retain optimum quality for 5-7 days. Once filleted or portioned product should be used in 3-4 days.

Frozen Pacific Halibut can be commercially stored for up to one year.