Source: Seafood Producers Cooperative
Origin: Southeast Alaska
Catch Method: Bottom Longline
Certification: Marine Stewardship Council (MSC)
Product Specs: skinless boneless frozen fillet individually vacuum packed (16oz)
Tasting Notes: Large flake, firm texture, sweet flavor
Try It: Grilled with Chimichurri
Pacific halibut is highly prized by fishermen and chefs alike for it’s firm texture and distinct sweet flavor. Thick and meaty, it’s perfect for the grill! Halibut will retain its shape with any cooking method, making it very versatile.
This Pacific halibut is caught in Southeast Alaska by a group of small-scale fishermen belonging to Seafood Producers Cooperative (SPC), the single largest fisherman’s co-op in the country. Founded in 1944, SPC has over 500 commercial fishermen dedicated to providing the highest quality, sustainably-caught seafood.
Halibut is the largest species of flatfish, growing up to 500 lbs and 8 feet long. All flatfish start out round, but as they grow, their body starts to flatten out as one eye “migrates” across their head and their mouth twists to the side. They live on the seafloor, lying on their blind side, with their eyes facing the open water column. Like a chameleon, flatfish can change the color of their skin to blend in with their surroundings.
Seafood Watch recommends you purchase halibut from this Marine Stewardship Council (MSC) certified fishery. The halibut fishery in the Bering Sea, Alaska and the Pacific waters off Washington state has been certified by the MSC since 2006.
Most of the bycatch in this fishery, like redfish, cod, and lingcod, can be sold or used as bait. Fishermen also use tori or streamer lines to reduce the accidental capture of birds while setting the fishing lines. Unlike Atlantic halibut, Pacific halibut is not considered overfished and the population is above target levels.
THIS IS ONE OF THE PACIFIC'S FINEST FISH!