Pacific Halibut (Alaska/Canada)

Cut from bigger fish, these fillets are thick, meaty, moist, and juicy. The meat is mild in flavor but also offers a buttery richness; the result of pristine, ice-cold waters off Alaska and British Columbia. It's a totally different halibut species than the warm water species of halibut/flounder typically found off Southern California and Baja California.

This wild catch is truly some the best fish we offer. In terms of preparation, pan sear, roast or grill. It's suitable for bread crumbing as well as deep frying, and pairs wonderfully with a beurre blanc and other light sauces. You can also use Pacific halibut for an out-of-this-world ceviche! 

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