Chefs Love Halibut; Let Us Count the Ways

Chefs Love Halibut; Let Us Count the Ways

We’re about to enter Alaskan Halibut Season 2019 and we’re as excited as ever to offer you the best, as your seafood purveyor. We get a little giddy, but can you blame us? Season Dates are: March 15th to November 14th! 

As the largest flatfish, they are delicious and in demand. We’re fortunate that we can get halibut year-round from both Maine and Alaska, but now is the time for Alaskan caught halibut to shine! We’ve got the details on the season, so you can remain informed as to what is coming in and out of your kitchen from year to year.

Atlantic Halibut has been questionable, but Pacific or Alaskan Halibut has been consistently available and well-managed. In fact, alotted fishing numbers have gone up since 2018, and we’re looking at a well-stocked ocean for this year’s harvest.

As a virtuous choice, it’s also tasty to most customers. It’s mild and flakes in the mouth beautifully, giving the chef flexibility to do whatever he or she wants to manipulate flavors in the most delightful way.

Halibut Flavor Profile

As we mentioned, this fish is extremely versatile! You can pretty much do whatever you’d like to this fish, making savory or even sweeter entreés a delight for the palate and creativity.

Halibut isn’t quite as fatty as salmon or other fish, so it does require a little added fat for cooking. The meat is delicate, sweet, with large flakes and a firm texture.

What To Serve with Halibut

Since you’re undoubtedly brewing with ideas on how to integrate this fish into your seasonal menu, we’ve compiled a few ideas that should get you going, as far as what to serve with it. After all, the real flavor profile comes from your creativity!

Popular choices include:

  • Asparagus
  • Brussels Sprouts
  • Lemon
  • Dill
  • Parmesean
  • Spinach
  • Shredded Leeks
  • Squash
  • Lima Beans
  • Flavored aiolis
  • Butter sauces
  • Wine sauce

Is Pacific Halibut Sustainable?

Alaskan Halibut or Pacific Halibut is a very sustainable choice. As home to more than 75% of the halibut caught in the U.S., it’s been proven time and time again that it’s an eco-friendly choice for chefs and their customers.

Additionally, for health conscious consumers, it’s one of the best choices for fish low in mercury. Not only that, but its low fat content makes it an excellent choice all-around for health and even flavor.

Pacific Halibut season is about ready to open, so start prepping your menus early, chefs! If you would like a consultant to work with you on your menu, that’s how we work to integrate our skills with yours. As former chefs turned seafood wholesaler, we know what it’s going to take to meet your needs for flavor, cost, and efficiency.

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