Halibut is one of Alaska’s major wild fisheries, right alongside sockeye. These fish live deep in cold, clean ocean waters, which gives them their firm, dense texture and natural, mild sweetness. It's a white fish that holds its shape well, making it great for clean, simple cooking where the quality of the fish does the talking.

Halibut takes seasoning well, but it’s just as good with a little salt, olive oil, and heat. Try it roasted with lemon, seared in a pan with browned butter, or grilled with herbs — it stays tender and flaky without falling apart.

Sourced from Alaska’s long-running halibut fishery, where careful quotas and small-boat harvests keep the stock healthy year after year.

A quick note: These portions are hand-cut, so weights may vary slightly (generally around ~8 oz each).

Halibut is one of Alaska’s major wild fisheries, right alongside sockeye. These fish live deep in cold, clean ocean waters, which gives them their firm, dense texture and natural, mild sweetness. It's a white fish that holds its shape well, making it great for clean, simple cooking where the quality of the fish does the talking.

Halibut takes seasoning well, but it’s just as good with a little salt, olive oil, and heat. Try it roasted with lemon, seared in a pan with browned butter, or grilled with herbs — it stays tender and flaky without falling apart.

Sourced from Alaska’s long-running halibut fishery, where careful quotas and small-boat harvests keep the stock healthy year after year.

A quick note: These portions are hand-cut, so weights may vary slightly (generally around ~8 oz each).