Steaks are hand-cut and individual steak weight may vary. Bone-in and skin-on.
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. It is low in sodium, fat and calories and also 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 steak
A lot of people avoid halibut steaks because of the fear of bones. But halibut steaks are 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.
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.