Hippoglossus stenolepis

ALSO KNOWN AS Alaskan halibut, Common halibut, Whitesided paltus

Pacific halibut is a very mild, sweet-tasting white fish. Before cooked, the meat should be near translucent – not dull, yellow, or dry. The snow-white meat loses its glossy appearance and is flaky, tender, and firm once cooked. Halibut is low in saturated fat and sodium and is a very good source of protein, niacin, phosphorus, and selenium.

Halibuts use their flat, diamond-shaped bodies to swim sideways. Their upper side is typically mottled gray to dark brown, which helps it blend in with sandy or muddy bottoms. Both eyes are located on the upper side of their body. Their underside is typically white, with small scales buried in the skin. This fish is one of the largest flatfish. They can weigh up to about 500 pounds and grow more than 8 feet long, with males generally smaller than females. Due to their large size, halibut are rarely preyed upon by other fish and are on record for living up to 55 years old. However, they do not typically survive past age 25.

Pacific halibut are found in coastal waters from Santa Barbara, California, to Nome, Alaska. They are most common in the central Gulf of Alaska, and the northern West Coast of British Columbia. Halibut can be kept for a long time without spoiling, making them a popular target for commercial fishermen. Halibut fisheries predominately use bottom longlines (setlines) to harvest halibut. In general, the commercial halibut fishery is fairly selective in the fish it catches. Once the fish are caught, they are bled and cleaned on the fishing vessel, then layered in ice and delivered to our processing plant for further processing and distribution.

Halibut Sizing

*10/20 Fresh is packed in 50s.
Anything beyond that weight generally goes in 100s (unless special requested).
Larger than 80 is toted randomly with approximately 1000 lbs per tote.

Halibut Fillets