Pacific Halibut
Hippoglossus stenolepis (Alaskan Halibut)
A large, cold-water flatfish from the North Pacific, Pacific Halibut has very mild, clean flavor and firm, lean, meaty flesh—perfect for grilling, roasting, or pan-searing when you want a substantial white fish.
Range
Canada to the Gulf of Alaska and the Bering Sea
Method of Capture
Longline with circle hooks
Seasonality
March 15 - November 15
Size Range
10 to 100 pounds
Sustainability Consideration:
Pacific Halibut is managed under a strict quota system with international cooperation between the U.S. and Canada. Longline gear targets halibut selectively and is considered a responsible, well-managed fishery compared with many trawl-based flatfish fisheries.
Flavor & Texture:
Very mild, sweet, and clean flavor with a firm, lean, meaty texture that holds together beautifully on the grill or in the pan—one of the most approachable white fish for both home cooks and restaurant menus.
Seafood Cooking Tips
Because Pacific Halibut is lean, the key is to avoid overcooking so it doesn’t dry out:
- Grill – Excellent as thick steaks or fillets over medium-high heat; brush with oil, season simply, and pull as soon as it’s opaque.
- Roast / Bake – Roast with olive oil or butter, herbs, and vegetables, or bake with a light crumb topping.
- Pan-sear / Sauté – Sear portions in a hot pan, then finish gently with butter, citrus, white wine, or a light pan sauce.
- Steam or Poach – Gentle moist heat keeps the flesh tender and very moist, ideal for lighter dishes or delicate sauces.
Acidic or creamy accompaniments—lemon, capers, herb butters, aioli, or light cream sauces—pair especially well with its clean, mild character.
Want This On Your Menu or Table?
For current availability, pricing, and prep ideas, get in touch with our team. We’re happy to help you decide what will work best for your menu or home kitchen.
