Fresh Wild Caught Alaskan Halibut Season - Opens Mid March
The Alaska (Pacific Halibut) Halibut is indigenous to the Pacific Northwest and can grow to be as large as 8 feet long and weigh as much as 500 lbs. This particular halibut is most prominent in Alaska and Canada, but have been caught as far south as Washington and Oregon.
Halibut is very versatile in the culinary world and can be enjoyed in several different cooking methods. It is mild and flaky and will take to just about any seasoning or marinade you chose to use.
The most common cooking methods are:
· Baked (simply seasoned with salt, pepper, and olive oil)
· Deep Fired (Fish & Chips style)
Some other great methods of preparing halibut are:
· Grilled on the BBQ on top of a Cedar Plank (from Wildwood Grilling, available at Great American Seafood Market)
· Smoked with Alder wood smoke and bathed in a brown sugar glaze. (made into a smoked halibut salad)
· Chowders or soups (Smoked Halibut Chowder is amazing)
**A cooking guide rule of thumb is to cook this fish 10 minutes
for every inch of thickness at 375*
Great American International Seafood Market
31224 Palos Verdes Drive West, Rancho Palos Verdes, Ca, 90275