Range:

Canada to the Gulf of Alaska and the Bering Sea

Seasonality:

March 15 - November 15

Method of Capture:

Longline with circle hooks

Sustainability Consideration:

The Alaskan Halibut fishery is well-managed and the fish is caught sustainably. Alaskan Halibut is considered a green-listed fish.

Size Range:

10 to 100 pounds

Flavor and Texture:

Sweet and mild with a firm, moist texture

Cooking Tips:

serve raw, sauté, bake, grill, steam, broil, salt bake, butter or olive oil poach