Wild-Caught Halibut Fillet - North Atlantic - 16-18 oz.

In accordance with NOAA FishWatch guidance, Maine Lobster Now proudly serves responsibly sourced seafood products to our customers. Our wild-caught halibut is sourced directly from local North Atlantic waters, including Maine up into Canada and all the way across the North Atlantic to the Barents Sea. North Atlantic halibut is cut into fillets daily for unmatched freshness.

What’s the Serving Size of North Atlantic Halibut Fillets?

Each order of North Atlantic Halibut is delivered in a 16 - 18 oz portion that we recommend to serve 2 people. Halibut meat is translucent when raw and turns opaque and white when cooked. It is a firm fish that holds together well whether you pan roast, fry, or grill it. Serve with traditional seafood appetizers, like any of our seafood soups and chowders, or your favorite side dishes you like to pair with fish.

The Health Benefits of Halibut

Seafood is widely regarded by medical experts and dieticians to be healthy, providing nutritional benefits not found in other meat sources. While salmon is often widely publicized for its health benefits, in general, most fish species are also low in calories and fat, but high in protein, vitamins, and minerals.

Atlantic Halibut has 16 grams of protein per every 3 oz. compared to only 80 calories and 1 gram of fat. Halibut is also a valuable source of vitamins B3, B6 and B12, which helps regulate cell function, as well as vitamin D.

Schedule Overnight Deliveries and Earn FREE Shipping
We ship out orders Monday - Friday for next-day delivery on Tuesday - Saturday, as long as the order is placed by 8AM ET. You may also schedule your seafood delivery ahead of time by choosing your desired date at checkout. Not all towns have Saturday delivery, so if you are interested in Saturday delivery, please contact our Customer Service Team by email or phone with your zip code so we can check availability. All orders scheduled to be delivered on Saturday are subject to an additional delivery fee.

All frozen packages are sealed in a reusable box with dry ice, while our fresh packages are packed with gel packs. Packages containing both frozen and fresh products will be packed with gel packs. Dry ice is not harmful to your food as CO2 is found naturally in the air we breathe, however, it can be so cold that it can burn your skin if you touch it with your bare hands. Please wear gloves when handling dry ice.

Shipping exceptions include holidays, the eve of a holiday or inclement weather. Our Customer Service Team will inform you via phone call or email if there are any issues with shipping your order out as promptly as possible.
Once you receive your package, you should open your package and make sure all your items arrived safely. If you have any issues with your products you must notify our Customer Service Team with photos of any issues via email the day your package arrives. For further questions, you can refer to our shipping policy here.

Simple Instructions for Storing and Thawing Halibut

Storage: Keep frozen ≤ 0℉ (-18° C). Vacuum-sealed fish held under these conditions should retain their quality for at least 6 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 the 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℃).

Cooking Wild-Caught North Atlantic Halibut

All of our fish products can be served in a variety of ways. You can follow your own household recipe or find plenty of fish recipes online.

Please be Aware: Consuming raw or undercooked fish may increase your risk of foodborne illness, especially if you have certain medical conditions.