The Alaskan halibut is prized by fishermen, restaurant owners, and seafood connoisseurs. The flesh is delicate, does not taste fishy, and can be broiled, barbecued, baked, or poached. It is remarkably versatile and utterly delicious (try it with a side of fresh mango-peach salsa). Would you like halibut steaks? Halibut fillets? Or perhaps halibut cheeks are more to your liking?
Halibut are a member of the flatfish family and range in size from 10-12 pounds up to more than 400 pounds! They begin life with eyes on both sides of their bodies, but those halibut eyes gradually migrate to the top of one side of the body. The eyes are on the dark, brownish top side of the body. The underside of a halibut is whitish in color.
Commercial and sport fishermen in Alaska harvest halibut throughout the state, finding them at depths of 90 to 900 feet. They like to be at or near the ocean bottom over mud, sand, or gravel banks.
One great thing about halibut is that more than 50% of the fish’s weight is meat for your freezer! You can even harvest the cheeks.