Delicious, wild Alaskan halibut

halibut

Known as the "steak of seafood," halibut’s flaky texture and succulent flavor make it the highlight of any meal. It’s meaty but tender, and mild enough to use in a variety of cuisines.

Use it to add heartiness to a summer salad or to liven up an exotic Brazilian stew, or sear it and eat it all by itself. Gussied up or served plain, it’s a luxurious treat that never disappoints!

Halibut is naturally lean and chock-full of important nutrients, including omega-3 fats, B vitamins, selenium and tryptophan, which helps regulate appetite and sleep — and even improves mood.

fisherman
Photo courtesy of ASMI

Sustainably caught

Tribal communities have been fishing Pacific halibut along the Pacific Northwest coast for centuries; luckily for us, it’s still a popular and plentiful fish today. Our wild halibut arrives to us fresh from the chilly waters off the coast of Alaska. It's caught with bottom longlines, a fishing method that minimizes habitat damage and accidental catch.

More good news: The Pacific halibut fishery of Alaska, Washington and Oregon has been certified sustainable by the Marine Stewardship Council, the world's leading certification and eco-labeling program for sustainable seafood.

The fishery is managed carefully by the Seattle-based International Pacific Halibut Commission, the oldest fishery commission in the world. It monitors the fishery to ensure delicious halibut will be available for centuries to come.

More about: halibut, seafood, sustainable seafood

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fisherman
Photo courtesy of ASMI

Did you know?

Washington fishermen, mostly from the Puget Sound area, catch a large share — about 30 percent — of all Pacific halibut. Their schooners head north each spring for the halibut season, from April to September.

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