Alaskan Halibut is a very mild, sweet-tasting, tender, whitefish. Uncooked, the meat should be almost translucent. When cooked, it turns snow-white. This fish is fresh most of the year (February-December) & frozen at sea and delivered refreshed (thawed) during the winter when the Halibut season is closed.
Halibut is an extremely versatile fish, and the thick, meaty flesh holds up well to a number of cooking methods and sauces. It’s also ideal for skewering as kebabs. Simply add a lemon, garlic &/or butter sauce. Salt to taste.
Halibut is low in saturated fat and sodium and is a very good source of protein, niacin, phosphorus, and selenium.
Commercial fishermen predominantly use longlines to harvest halibut. Only hook-and-line gear is allowed to target halibut. The impact on the environment is negligible. The fisheries are managed by The International Pacific Halibut Commission, who sets the catch limits at a level that will ensure the long-term welfare of the halibut stock.