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- Wild caught
- Product of USA
- Due to weather and fishing conditions availability may be limited
- Harvested from a Sustainable Alaskan Fishery
Pacific halibut is the largest of the flatfish noted for their thick meaty flesh that holds up well for a number of cooking methods and sauces. Because of changes in the management in this fishery fresh halibut is available from Mid-March to Mid-November. Alaskan and BC halibut are caught using the longline method, in which baited hooks are strung together very five to ten feet along quarter mile long lines of gear. The meat of fresh halibut should be almost translucent, not dull, yellowish or dried out. It makes great fish and chips and can be baked, broiled grilled, poached and pan fried. Halibut meat is a firm meat that holds together in most preparations. Halibut’s dense texture is great for skewering for kabobs and hold marinades well.
- ASIN: B000UD8JXW
- Earliest expiration date: 05-21-2013
(1 days from now)
Customer Ratings and Reviews
Details not accurate, 30 March 2011
By Leslie Wyles "Leslie Wyles"
I was excited for a great price on a wild halibut fillet, but was disappointed upon receiving the product. No where in the description did the product details show the fillet was "skin on". I've never actually bought halibut with the skin on - it was very tough, I was unable to fully remove the skin and this greatly increased the cook time (skin must create a heat resistant buffer??). The cook time is usually 25 minutes and I had to cook the fish for almost an hour and a half and it was not a thick fillet). If you buy this fish, be prepared with a fishing fillet knife!
very fresh, 29 March 2009
By Denise "Denise"
We had the halibut the other night (grilled as suggested on the blog post) and it turned out great! The meat was the right consistency and it looked very fresh. It went well over some steamed rainbow chard.
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