The largest of the flat fish in the flounder family, the North Atlantic Halibut is found in the very deep, cold North Atlantic waters, such as Maine, the Barents Sea, and waters around Iceland and Greenland.
The meat of the North Atlantic Halibut is translucent when raw but becomes opaque and white as it cooks. Its texture is firm, yet tender and flaky; its flavor mild and slightly rich. Because the meat holds together well, it can be grilled. Try grilling whole steaks or cube and thread onto kebab sticks along with peppers and scallions and a generous brushing of sauce. A versatile fish, halibut can also be baked, pan roasted, poached, and makes for an excellent addition cut up and cooked in a seafood stew.
Our wild-caught North Atlantic Halibut is sourced directly from local North Atlantic waters and cut daily into fillets.