Exotic Meat Market established in 1969 delivers hard to find Exotic Meats from all over the world at your door.
Halibut Center Cut Filet - 2 Filets - 8 Oz. Each
Halibut Center Cut Filet - 2 Fillets - 8 Oz. Each
Halibut offers a bright white meat with a dense, moist flake that is firm in texture and sweet in flavor.
In the United States, Pacific Halibut is harvested off the Alaskan coast to the northern coast of California. Canada, Japan and Russia are also heavily involved in harvesting Pacific Halibut. Due to intense management measures, the Pacific Halibut population has returned to sustainable levels.
Fresh Pacific Halibut is available with good consistency from mid-March through mid-November. The Pacific Halibut fishery is closely managed by the International Pacific Halibut Commission (IPHC) and the National Marine Fisheries Service. The British Columbia Canada and Alaskan halibut fisheries operate under an Individual Transferable Quota “ITQ”, which means the quota owner can fish and catch his quota any time during the season which typically runs from March 15th to November 15th.
Halibut (Hippoglossus stenolepsis) is the largest of all the flatfish and a member of the Flounder family. All flatfish have a very unique characteristic -- they are born upright with normally placed eyes, then as they mature one eye moves to the other side of their body. The Pacific Halibut can be very large in size. The Latin name for Halibut is Hippoglossus, which means "hippo of the sea."
Fishermen often refer to very large Pacific Halibut as "whales" or "barn doors." Pacific Halibut of more than 200 pounds are not uncommon, and a 400-pound Halibut has even been recorded. The average commercial size is 30 to 60 pounds.
The Monterey Bay Aquarium Seafood WATCH® rates Pacific Halibut as a "Best Choice" as "Most Pacific Halibut is caught with bottom longlines that cause little habitat damage and have low levels of accidental catch."
The Pacific Halibut fisheries of the US (Alaska, Washington and Oregon) as well as Canada are "MSC Certified", deemed as sustainable to the standard of the Marine Stewardship Council (MSC). The "Net Benefits" of MSC certified Pacific Halibut are many.
Halibut can be prepared in a variety of ways, including baked, broiled, pan-fried, deep-fried, poached, and barbecued. Because the meat is very lean, Pacific Halibut will dry out quickly if overcooked.
Fresh Pacific Halibut should be refrigerated at 30-34 degrees F. Whole fish should be surrounded with fresh ice in a perforated pan which allows any water to drain away from the product for maximum shelf life. Never directly ice a Halibut fillet. Filleted product should be stored in a sealed plastic container and surrounded with ice.