Coming to you direct from our small coop of fishermen in Southeast Alaska, our fresh frozen Wild Alaskan Halibut portions are back! With the fishing season kicking off in March we are proud to be bringing world-renowned, high-quality, sustainable, wild-caught Alaska halibut right to your home.
Our halibut is all line caught, hand cut then frozen only once right after catch making these boneless, skinless individually sealed portions super fresh and convenient. Known for its firm, flaky texture and delicate flavor, Alaska Halibut maintains its shape during cooking, making it suitable for all types of cooking methods, yielding dependable, high-quality results.
It’s like a steak but lighter. Alaskan halibut is great for grilling and roasting and pairs beautifully with seasonal sides and vegetables. You can’t go wrong when used in flavorful recipes, from that of miso glazes to Southwest flavors. For you salad lovers, try this fresh halibut salad with wild mushrooms.
The high protein content of wild Alaskan Halibut is easily digestible, and has all nine amino acids the body can’t produce itself — a complete protein of the highest quality.
Our Alaska halibut is sourced from the pure, icy waters of Alaska resulting in unparalleled flavor and exceptional quality. Our fishermen follow some of the best sustainable fishing practices in the world and is both MSC and RRM certified.
Due to their staggering size, Alaska halibut are comprised of a higher percentage of muscle than most fish. This combined with their size makes them one of the highest yielding individual fish available. It’s no wonder they are often referred to as ‘barn doors’ by the fishermen responsible for hauling them up!
In a 10 pound case comes 6 to 8-ounce boneless/skin-less portions (16-24 portions) of halibut. Each are individually vacuum-sealed with high quality 6-7mill thick packaging to protect against air leaks and be sure to keep them fresh for long.
* Note: Portion size will vary between 6 and 9 ounces and portion count will vary accordingly. Cuts will come from the center, tail and up towards the gills. We do our best to equally distribute portion sizes and cuts so that you get a relative proportion of center cuts to tail cut. When you cook you should cook pieces with similar shapes. Because they are thinner, the tail pieces should require less cooking than the center cuts.
In Alaska, protecting the future of both the halibut stocks and the environment takes priority over opportunities for commercial harvest. Halibut management in Alaska is a collaborative process, in which the International Pacific Halibut Commission (IPHC) assesses stocks and sets catch limits annually. From these limits, the North Pacific Fishery Management Council (NPFMC) allocates quota to fishermen. For nearly 100 years, the IPHC has set sustainable catch limits to ensure wild Alaska Halibut are available in Alaska for generations to come. Our Alaska halibut fishery is certified under two independent certification standards for sustainable fisheries: ALASKA RESPONSIBLE FISHERIES MANAGEMENT(RFM) & the MARINE STEWARDSHIP COUNCIL(MSC)