Fresh Alaskan 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 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 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.
You will also receive information about the niche fishery that provided your fish, as well as a recipe card from our foodie friends, such as Seattle's acclaimed chef Tom Douglas, recent cookbook author Dean Sheremet, and more.
Reserve yours today. Please note your credit card will not be charged until your order ships.
***Please note, due to these fish being so fresh and tender, removing all bones is not possible, so fillets will likely contain bones.
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.
Take fresh pineapple & cut into rings for the grill (canned are ok too!) - grill until the sugars start to carmelize, then allow to cool. Cut into 1/2 inch cubes, and in a large bowl mix with diced red bell peppers, chopped cilantro, chopped kiwi fruit and red pepper flakes (to taste).
Toss with olive oil or red wine vinegar as desired, and enjoy!
Your fresh & wild halibut fillet can be stored in the refrigerator for up to 3 days.
The wild halibut 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.
The best way to thaw your halibut, after freezing it, is to leave it in the refrigerator overnight (still in its wrapper), 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 salmon to lose flavor and texture.
If you must thaw your halibut quickly, place the frozen, still wrapped salmon, in a bowl of cool water for 30-45 minutes, and then continue thawing in refrigerator.