Common Names: Common Halibut, Whitesided Paltus

Farmed or Wild:  Wild Caught

Harvested:  Bering Sea, Alaska, Washington and Oregon

                          Bottom hook and line gear (long line).

Season:  March 15th—November 15th

Other Certifications:  Marine Stewardship Council in 2006

Flavor Profile:  Halibut is prized for its delicate sweet flavor, snow-white color and firm flaky flesh.  It is an excellent source of protein and minerals and very low in sodium, fat, calories and has virtually no bones when fillet.  Halibut is also a very versatile fish in the kitchen which can be prepared baked, broiled, pan-fried, poached and even barbecued!

Pacific halibut are large flatfish found on the continental shelf from California to the Bering Sea. Halibut have flat, diamond shaped bodies, can weigh up to 500-700 pounds, and can grow to nine feet long.

U.S. North Pacific Halibut is a sustainable fishery certified to the Marine Stewardship Council standards

Promoting the full use of the fish carcass is a strong part of Sustained Seas.

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