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Pacific Halibut (Hippoglossus stenolepis) are a premium whitefish that average between 35 and 50 pounds, but can grow to more than 200 pounds which make them the largest flatfish of the sea.  Halibut are caught at depths of up to 1,000 feet.

 

Frozen specifications:  Dressed (gutted), head-off (H&G) size grades are 100#/Up, 80/100#, 60/80#, 40/60#, 20/40#, and 10/20#.  Frozen fletches (fillets) size grades are 7#/Up, 5/7#, 3/5#, and 1/3# and are available skin on or skinless, vacuum packed or IQF.  Recommended holding temperature for maximum shelf life is -10°F. 

Fresh specifications: Dressed (gutted), head-off size grades are 60/80#, 40/60#, 20/40#, and 10/20#.  Fletches (fillets), skinless/boneless size grades are 7#/Up, 5/7#, 3/5#, and 1/3#.  Cheeks – skinless/boneless.  Recommended holding temperature for maximum shelf life is 32°F. 

 

Alaska Halibut season traditionally opens the first part of March and stays open through mid-November.  Fresh Alaska Halibut is available during this season and frozen Alaska Halibut is available throughout the year.

 

SPC Alaska Halibut comes from one of the most stable and best managed fisheries in the world.   The International Pacific Halibut Commission (IPHC) manages this fishery as a joint US/Canada program.  The IPHC has been able to maintain a stable fishery and prevent stock and environmental problems that have caused concern in other parts of the world. Fisheries scientists around the world look at the IPHC as a model of good fishery management.  Pacific Halibut is included in the "Best Choices" list of the Monetery Bay Aquarium Seafood Watch.