Recommended individual portion = 300g
Our halibut fillets are 100% skin-less and boneless.
Sustainably line caught at Cape St James, Haida Gwaii BC
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.
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.
Halibut fishing seasons usually start 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 it's 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.
Place fish in a hot, well oiled pan. Sear the fish on both sides until brown, and turn down the heat, making sure the centre is cooked through.
Only place fish in oven when it is fully preheated in the broiled option.
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.)
We don't love BBQing fillets because if not carefully seared, it's easy to lose your fish through the cracks. So if you must BBQ your halibut fillet, we recommend putting a piece of foil between the grill and your halibut.
All our products are sustainable and traceable.
Your order will be packed by one of our seafood experts, while wearing gloves and masks for your maximum protection.