Fresh and Wild Halibut from Haida Gwaii - Ships March 26 & 27
How to store your Fresh Alaskan Halibut
Your fresh fillet can be stored in the refrigerator for up to 3 days. Upon arrival please rinse the fillets in cold water, pat dry and refrigerate. The fresh fillet can be frozen & will keep in the freezer for approximately 30 days; once thawed it should be cooked and used within 1-2 days. We recommend after rinsing the fillets and patting dry, to wrap in a plastic wrap and then in a freezer bag before freezing.
How to prepare your Fresh Alaskan Halibut
Regardless of how you like to cook your fillet (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 & flakes easily with a fork, it is done.
BAKED: Pre-heat oven to 275°F. Place fillet on a cookie sheet brushed with olive oil and bake skin side down for approximately 15-18 minutes. Do not flip fillet.
GRILLED: 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 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.
BROILED: Place 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.
Some Things You Should Know
Your Fresh & Wild fillet has shipped fresh, never frozen. It should arrive to you cool to the touch on gel ice packs.
Your Fresh & Wild fillet has been hand-filleted and may come with a few pin bones as these are hard to remove in fresh fish. Due to being hand-filleted, you may received slightly different sized fillets.
|Varied Servings Per Container|
|Serving size||3 oz (85g)|
|Amount per serving|
|Calories from Fat||15|
|% Daily Value*|
|Total Fat 1.5g||2%|
|Saturated Fat 0.5g||3%|
|Trans Fat 0g|
|Total Carbohydrate 0g||0%|
|Dietary Fiber 0g||0%|
|Total Sugars 0g||0%|
|* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
|Ingredients: Wild Halibut|
4 Seabear uncooked Halibut portions
4 large raw carrots
Tablespoon fresh grated ginger
½ cup cilantro leaves
Make cilantro oil by combining cilantro leaves and olive oil in a food processor. Set aside.
Boil carrots until they are soft. Place in food processor with grated ginger, 2 Tablespoons olive oil, and salt and pepper, and puree’. Add salt and pepper to taste. Set aside and keep warm.
Brush halibut portions with olive oil, sprinkle with salt and pepper, and bake in a pre-heated oven at 275° for approximately 20 minutes.
Plating the Dinners
Spread the carrot puree’ generously on each plate. Then, drizzle the cilantro oil over the puree’ in a pattern. Place the baked halibut fillet on top, and serve.
You can top the halibut fillet with sautéed in olive oil or butter until soft; we prefer either morel or shitake.
CALL FOR AVAILABILITY. 800.645.3474
We have worked with our friends to bring you this wild, Fresh Halibut—perfect for your BBQ's and picnics. 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.
Fresh Halibut is prized for its 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 a simple spritz of lemon. When you enjoy the pure, delicate, snowy-white meat of this delicacy, fresh from such a extraordinary source, you will experience halibut in a way few others ever do.
SHIPPING MARCH 26 & 27: Haida Gwaii
*UPDATE 3/20/19* This event was formerly Fresh Halibut from the Strait of Juan de Fuca. This week's fresh fish are being caught just north of the Strait of Juan de Fuca, in the Dixon Entrance of Haida Gwaii. At SeaBear, we follow the FRESHEST fish, and sometimes the exact location of the catch may be adjusted slightly as we get nearer to the event.
Off the coast of British Columbia is a collection of about 150 islands known as Haida Gwaii. The islands receive quite a bit of rainfall, which creates lush, moss-carpeted forests and towering cedars. Haida Gwaii is known as “the Galapagos of the North” because of several species unique to the islands.
The islands’ location along the continental shelf make it an ideal home for Halibut and Ling Cod, Razor Clams, as well as wild King and Coho Salmon. Not far off the island coasts, the ocean floor drops dramatically, making the waters an icy cold home for these spectacular fish. We are thrilled to offer fresh Halibut from Haida Gwaii, caught by our friends aboard the F/V Winter Wind, as our debut event for the 2019 Fresh & Wild season.
NEW! Surf & Turf: Add 4 USDA Prime Filet Mignon from Double R Ranch (Northwest Washington) to your order of 6 Fresh Halibut fillets. Each melt-in-your-mouth piece features beautiful marbling, buttery soft texture, and a rich flavor that reflects the exquisite care these Washington ranchers put into the farming.
What You Can Expect from SeaBear:
Your Fresh 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 fresh halibut along with cooking instructions, storage guidelines, and tips to make this a memorable meal. Reserve yours today. Please note your credit card will not be charged until your order ships.
*Due to these fish being so fresh and tender, removing all bones is not possible, so fillets will likely contain bones.
**Please note, any additional items ordered with a Fresh & Wild Event will ship with the event.