Halibut is a mild, sweet, and lean fish. It has large flakes and a firm, yet tender texture. Available frozen year-round and fresh during season (mid-March through mid-November).
Cooking Tips & Recipes
Halibut’s thick flesh holds up to a variety of cooking methods, but will become dry if overcooked. Substitutions include Grouper, Snapper and large Cod fillets.
Comparing Cuts of Halibut
You’ll notice we have a few different options of halibut available, including loin cut and fletch portions/tails/fillets. Loin cuts are produced by cutting through the halibut’s spine, resulting in both skin and bones present on each loin. Fletch portions or fillets are produced by cutting the fish in the opposite direction, completely removing the skeleton. Skin may or may not be present on one side of the fillet.