Products | Fresh and Frozen | Pacific Halibut

Pacific Halibut

(Hippoglossus stenolepis)

Physical characteristics: The pacific halibut is the largest of all the flatfish species. It's overall attributes are typical for flatfish, with both eyes on one side (the right side specifically in this case), a mottled brown/green skin color on the "eyed" side, and white skin color on the "blind" side. Like all flatfish, the halibut starts out with an eye on each side of its head in it's early developmental stages. Then as the fish grows, the left eye migrates to the right side, the skin colors take on their final colors, and the halibut begins it's bottom-dwelling existence. The sheer size of the pacific halibut is one of it's most noteworthy attributes. Fish over 400# have been landed, but most commercially landed halibut are in the 10-200# range. Under 10# halibut are typically thrown back overboard in Alaska, but are processed in Russian waters.

Seasonality: United States and Canada are on a vessel quota system, with an open season from March through November. Russian fish can be caught year-round, but seem to be most available in March through May and September through November.

Major catch areas: Alaska, Canada, Washington, Russia.

Harvest method: In the United States and Canada, all product is caught using the longline. Russian product is caught using both the longline and the bottom-trawl.

Product forms:

• Fresh: Most commonly sold as fresh dressed headless, graded 10/20#, 20/40#, 10/40#, 40/60#, 60/80#, 80#/+. Other fresh forms include fillet ("fletch"), steaks, portions, steak-ready fish (fins and collars removed) and roasts. The muscle that opens the gill-cover (called the "cheek") is also sold fresh.
• Frozen: Most commonly sold as frozen dressed headless, graded 10/20#, 20/40#, 10/40#, 40/60#, 60/80#, 80#/+ by quality grade of #1 and #2. Most frozen halibut from Alaska is collar on, tail fin on. Russian halibut is sold in the same size and quality grades, but is collar off and tail fin off.
• Value-added: The most common product form is as IQF or vacuum-packed steaks ("loin" or "regular"), packed in 4 ounce, 6 ounce, 8 ounce and 10 ounce sizes. Other popular product forms include frozen fillet ("fletch") and IQF or vacuum-packed fillet portions packed in 4 ounce, 6 ounce, 8 ounce and 10 ounce sizes.

Flavor/texture profile: The meat of the halibut is firm, flaky and very white in color, with a slight sweet taste. Halibut is a very sturdy fish that holds well in both fresh and frozen states if treated properly.