BC Wild Halibut

Thu, 03/16/2017

Our Halibut

Halibut is prized for its delicate sweet flavour, snow-white color and firm flaky meat. It is an excellent source of high-quality protein and minerals, low in sodium, fat and calories and contains a minimum of bones.
Our Halibut is only caught in the waters of British Columbia. Our preferred halibut boat is Pacific Princess. Pacific Princess is often found fishing off Cape Scott area, just 70 km from Port Hardy. After a successful day of fishing the boat returns to the dock in Port Hardy and our prized halibuts are sent to Vancouver immediately. Our halibut is guaranteed to deliver from Port Hardy to our store within 20 hours.
To support sustainable fishing, all our Halibuts are caught on-the-line. British Columbia Halibut fishing seasons usually starts around March to November. A halibut can potentially grow up to as big as 500 lbs!
Halibut is a great fish for baking, broiling, grilling, deep frying, and pan frying. When buying halibut make sure its translucent and not opaque.

How to cook your halibut fillet

By far the most popular cut requested by customers. A piece of halibut fillet is always 100% boneless with firm but flaky flesh when cooked.

  • Tips for pan searing:
  • Place fish in a hot, well oiled pan. Sear the fish on both sides until brown, and turn down heat, making sure the centre is cooked through.

  • Tips for oven broiled:
  • Only place fish in oven when it is full preheated in the broiled option.

  • Tips for steamed:
  • Steamed fish is simple and easy but our favourite way is to eat steamed halibut chilled with a tasty mango salsa (or whatever kind of savoury salsa you prefer.)

  • Tips for BBQ:
  • We don't love BBQing fillets because if not carefully seared, it's easy to loose your fish thru the cracks. So if you must BBQ your halibut fillet, we recommend putting a piece of foil between the grill and your halibut.

We personally LOVE BBQing halibut steaks! (find out why below)

How to cook your halibut steak

A lot of people avoid halibut steaks because of the fear of bones. But halibut steaks is a great choice because

  • It is always cheaper than a fillet cut.
  • Some believe that cooking halibut on the bone adds flavour to the meat.
  • It is absolutely great for BBQing! The steak cut, which had the skin surrounding the fish keeps the meat moist and firm together making it easy to flip on a BBQ.

Halibut bones are generally larger and more visible than say, a salmon pin-bone. After cooking halibut steaks, the bones can be easily removed with the push of your fork.

How to cook your halibut cheeks

Halibut cheeks are the most tender part of the fish. As there are only two cheeks per fish, it is hard to have a consistent daily supply. It is considered a delicacy to some cultures. And when it's available, it sells FAST.
Halibut cheeks are always 100% boneless and when cooked, it flakes off like 'noodles'. It had a texture like a perfectly cooked chicken breast. It's firm but it's so tender at the same time.
Ways to cook halibut cheeks: pan fry, deep fry with breading, oven broiled, steamed and BBQ