• What's Included

• Preparation and Handling

• Item Details and Quality

When you order you'll receive premium quality, 10-ounce, skinless halibut portions, wrapped in butcher paper and sealed in plastic bags.
**Minimum order of two.**

Upon arrival, your halibut portions should be immediately refrigerated. Halibut can be kept in the refrigerator for up to two days. It should not be used for home freezing. Make sure the halibut is wrapped in plastic wrap or stored in a container to prevent drying during storage. Halibut recipes abound and can call for baking, broiling, sauteing, frying, or grilling. For most halibut recipes, cook the fish at high temperatures (450-degree oven or over a high flame) for ten minutes per inch of thickness. Visit our recipe collection for more Halibut recipes.

To test for doneness when cooking any fish, insert a fork at the thickest point of the fish. Perfectly cooked fish is nearly opaque, should be very moist, and will flake easily with a fork. Fish that looks slightly dry is overcooked. Undercooked fish will look translucent and raw. If you have a meat thermometer, the internal temperature of the center of the fillet should be 145 degrees.

The largest flatfish in the ocean, natives of the Pacific Northwest and Eastern Canada used to pull 300+ pound monsters out of the deep. Today, halibut are caught on hooks, in a carefully managed fishery that provides fresh halibut almost year round. Halibut are so sought after that there is a very large recreational fishery as well, with many flying thousands of miles for halibut charter fishing in Alaska. The halibut you receive is caught onboard the fishing vessel, then brought to shore where it's carefully skinned and filleted. You get only premium cuts of halibut shipped in plastic bags to retain freshness and quality. Your halibut fillets are shipped via overnight express using special packaging and cold packs to ensure they are of the highest quality when they arrive. Search our database for delicious halibut recipes.