ICYBAY HALIBUT

Species Characteristics

Distinguishing Characteristics: Halibut is the largest in the flatfish family. There are two kinds of true halibut, the Atlantic or the Eastern halibut and the Pacific or Western halibut. One can distinguish the Atlantic from the Pacific halibut in that the Atlantic halibut has a darker belly than the Pacific. Halibut meat cooks up bright white.

Source: The Atlantic halibut is found primarily around Atlantic Canada and the Pacific halibut can found in the Gulf of Alaska and south to California. Frozen product also comes from Japan and Russia.

Harvest Method: The majority of halibut are caught by longliners with the fish being dressed onboard immediately after they are caught.

Harvest Season: Fresh Pacific halibut is available from March to November and Atlantic halibut is available year-round.

Market Segments: Halibut is appropriate for Fine Dining, B&I, Military, Hotel, Resort/Club, and Food Contractor segments of the industry.

Product Information

Flavor: Halibut meat is very mild, sweet and rich.

Texture: Halibut meat is fine-grained with firm flakes.

Alternatives: Other steak fish such as tuna and swordfish can be substituted for halibut.

Other Information: Almost all Atlantic halibut and a good deal of Pacific halibut is sold fresh. An individual boat quota system for the Pacific fishery (called ITQs), allows fishing vessels to fish their quotas throughout the March15-November 1 season, bringing a steady stream of fish into the market.

Quality Control: The belly cavity of a fresh halibut should always be filled with ice or gel packs to prevent the growth of bacteria.

Interesting fact: The female halibut is usually larger than the male.

Preparation: Halibut can be grilled, baked, broiled, sautéed, or poached, and because its meat is so firm, it is perfect for kebabs.

Information taken from The Slade Gorton Interactive Seafood Guide™.