Alaskan Halibut Facts

Alaskan halibut or Pacific halibut is the largest of all flatfish, they can grow up to 8 foot long and be 4 foot across and weigh in at over 600 pounds. Although a Halibut this size is a rarity, most will run from 10 to 200 pounds.

The majority of halibut are caught with longlines in Alaska and British Columbia, but they can be found in waters along the Pacific coast from northern California to the Bering Sea.

Don't mistake Alaskan Halibut with California halibut. The majority of Alaskan halibut will be sold as steaks, although you can buy fillets . Being that California halibut are usally between 4 and 12 pounds, these fish are commonly filleted as they are not large enoungh to cut up in steaks. The flavor of California halibut will resemble summer flounder.

Cooking Halibut

Halibut is a very mild and sweet tasting fish with a dense meat. But can dry out very quickly if overcooked. Raw Halibut is almost translucent and shiny, it should not be dull looking, yellow or have a dried look to it.

The most common form of Halibut you will find will be steaks, then fillets. Some markets might have Halibut cheeks too.

Cooked Halibut will be a snow white meat that is flaky and tender, but yet firm. Halibut is another very versatile fish to cook with, the dense, meaty flesh holds up well to many different cooking methods. Including baking, broiling and grilling.

Read more about cooking halibut