Fresh and Wild Yakutat Halibut - Ships May 2012

We have worked with our friends in Alaska to bring you this early Spring Fresh Wild Alaskan Halibut. The largest flatfish in the sea, halibut are individually caught by hook and line along the continental shelf of the Pacific Northwest at icy cold depths of 900' or more.

Yakutat, Alaska is located in the gulf of Alaska and is the epicenter of the world’s most pristine wild halibut. Their halibut live in the cleanest waters known to man. Yakutat is a tiny village, so remote it can only be accessed by plane or boat. There are no roads in or out and no year-round ferry service.

Alaskan Halibut is prized for it's sweet, delicate flavor, perfectly firm texture and pure snow-white flesh. This fresh Halibut will hold its shape and texture whether grilled or baked and its flavor works equally well with bold sauces or simple spritz of lemon.

The halibut of Alaska live in the cleanest waters known to man. When you enjoy the pure, delicate, snowy-white meat of this Alaskan delicacy, fresh from such a extraordinary source, you will experience halibut in a way few others ever do.

What You can Expect from SeaBear:
Your Fresh and Wild Yakutat Halibut will be hand-filleted, and will be shipped fresh, never frozen. It should arrive to you cool to the touch, on gel ice packs. We provide free sea salt & cracked pepper with every order of this phenomenal halibut along with cooking instructions, storage guidelines, and tips to make this a memorable meal.

Product Name	Price	Qty
1½ lb Fillet - Ships May 2012 (BRHAL24-FIL)	$59.99
Six Dinner Fillets (6 oz. ea., 2¼ lbs. total) - Ships May 2012 (BRHAL36-POR)	$89.99
Eight Dinner Fillets (6 oz. ea., 3 lbs. total) - Ships May 2012 (BRHAL48-POR)	$115.99
Twelve Dinner Fillets (6 oz. ea., 4½ lbs total) - Ships May 2012 (BRHAL36-POR-2)	$167.88
Sixteen Dinner Fillets (6 oz. ea., 6 lbs. total) - Ships May 2012 (BRHAL48-POR-2)	$215.84

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Alaskan Halibut Fillets:

Regardless of how you like to cook your halibut (bake, broil, grill, sauté or poach), we believe the key to success is to SLOW DOWN! Slow cooking locks in the natural juices, for a more succulent flavor. When the flesh turns from translucent to just about completely opaque, and flakes easily with a fork, it is done. Here are some specific guidelines by cooking method:

TO BAKE: Pre-heat oven to 275°. Place halibut fillet on a cookie sheet brushed with olive oil, and bake for approximately 20 minutes. Do not flip fillet.

TO GRILL: Brush grill with olive oil PRIOR to heating. Once the grill is medium-hot (you should be able to hold your hand 6 inches above the grill for 5 seconds), brush the top of each halibut fillet with olive oil, and place on the grill. Season with salt and pepper. Grill fillet until the sides begin to turn opaque. Flip once, and continue grilling until fully cooked.

TO BROIL: Place halibut fillet on a broiler pan brushed with olive oil, on oven’s middle rack. Broil about 10 minutes or so, though keep watching to avoid overcooking. Do not flip fillet.

Serving Suggestions
Halibut offers endless culinary versatility. Here’s a few ideas to get you started: Serve with a fresh salsa (fruit salsas are particularly great); Dip in egg, coat with Panko (Japanese breadcrumbs), sprinkle with olive oil and bake until brown; Encrust in chopped almonds or walnuts; Top with a dijon mustard/cream sauce. There are so many ways to enjoy halibut… we’d love to hear your favorites

Storing Your Fresh & Wild Halibut
Upon arrival, remove your halibut from the bag and rinse both the halibut and the bag in cold water. Repackage until ready to use. Your fresh fillet can be stored in the refrigerator for 3-5 days.

Freezing/Thawing
The fillet can be frozen & will keep in the freezer for approximately 30 days; when you freeze this fresh halibut, wrap it first in plastic wrap and try to get as much air out as possible. Then, wrap in foil and place in a zippered plastic bag.

Once thawed it should be cooked and used within 1-2 days. The best way to thaw your halibut is to leave it in the refrigerator overnight (in its pouch), allowing at least 8-10 hours. Trying to rush the process by thawing at room temperature or placing the frozen pouch in warm water is definitely not recommended, as it can cause the halibut to lose flavor and texture. If you must thaw your halibut quickly, place the frozen pouch in a bowl of cool water for 30-45 minutes, and then continue thawing in refrigerator.