Frozen Wild-Caught - Alaskan Halibut - 1 - 1.2 lb

Frozen Wild-Caught Alaskan Halibut

Alaskan halibut has a reputation as “the steak of the sea” for its versatility and dense yet flaky texture. Our wild-caught halibut is sourced directly from the icy waters of Alaska and immediately frozen to ensure quality and flavor. Halibut is a low-fat protein source loaded with potassium and magnesium, making it a delicious and healthy option to keep on hand year-round

Frozen Wild-Caught Halibut Available Online

Our Alaskan halibut arrives frozen to ensure quality. Halibut fillets are dense and easily maintain their shape. This makes Alaskan halibut easy to prepare in any way you would like, including grilling or roasting. The sweetmeat pairs well with many flavor profiles and is especially popular in tacos, coups, or all on its own. 

Order Wild-Caught Alaskan Halibut Online from Maine Lobster Now

Place your online order for wild-caught Alaskan halibut today. Be sure to check out our other bestsellers as well to take advantage of our free shipping offer on all orders over $100. We will ship your online seafood order directly to your home anywhere in the U.S.

Safe Handling of Frozen Alaskan Halibut

Storage: Keep frozen ≤ 0℉ (-18° C). Vacuum-sealed fish held under these conditions should retain its quality for at least six to 12 months. Lean white fish (halibut, cod) generally have a longer freezer life than fatty fish (salmon, tuna, sablefish). It is important to note, seafood stored in frost-free freezers should be used within 3 months.

Thawing instructions: Thaw under refrigeration ≤ 38℉ ((3℃). Before thawing, puncture or remove packaging. For quick-thawing, place frozen fish in cool water for approximately 20 to 30 minutes, just until contents are flexible. Once thawed, immediately cook or refrigerate (if refrigerating, puncture the package). Regardless of the chosen thawing technique, once the product is thawed, it should be cooked within 24 hours and stored at a temperature no higher than 38℉ (3℃). 

Warning: Consuming raw or undercooked fish may increase your risk of foodbourne illness, especially if you have certain medical conditions.