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.
The result is a lean, light whitefish with sweet, delicate flavor, perfectly firm texture and pure snow-white flesh. Halibut will hold its shape and texture whether baked, broiled, grilled, poached or steamed, and its flavor works equally well with bold sauces or simple spritz of lemon. These Lighter Meal Cuts provide an approximately 1/4 lb portion.
Fisherman Tom Savidge and his wife Marie began smoking wild salmon in their backyard smokehouse and selling it to local taverns in Anacortes, Washington in 1957. The fish gained massive popularity and SeaBear Smokehouse was established. Today, SeaBear Smokehouse remains true to their roots, serving sustainable seafood handcrafted in small batches from the Pacific Northwest.
This package includes 10-12 servings and includes:
- 10-12 Halibut Lighter Meal Cuts (3.5-4.5 oz each)
This product is not eligible for discounts or promotions unless otherwise noted. Also, it cannot be purchased with promotional gift cards or referral credits.
Wild Alaskan Halibut Contains: Fish
Instructions / Storage
- Ships frozen with dry ice, may thaw in transit
- Do not remove dry ice with bare hands
- Upon arrival, please freeze or refrigerate.
- Fillets will keep in the freezer for approximately 3-4 months; once thawed they should be cooked and used within 1-2 days.
- Once a frozen fillet is thawed, it can be re-frozen though we do not recommend it, as taste and quality may begin to suffer.
- No fillet should be re-frozen if it has been thawed 2 days or longer.
- The best way to thaw your wild salmon lighter meal cut fillet is to leave it in the refrigerator overnight (in its pouch), allowing at least 8-10 hours.
- Preheat oven to 275°F.
- Place halibut fillet on a cookie sheet brushed with olive oil, and bake for approximately 20 minutes.
- Do not flip fillet.
- 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.
- Place halibut fillet on a broiler pan brushed with olive oil, on the oven’s middle rack.
- Broil for about 10 minutes or so, though keep watching to avoid overcooking.
- Do not flip fillet.
Pro Tip: 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.Download Storage and Prep Instructions
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