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

Our wild-caught halibut is sourced from the North Atlantic. The source region can vary; North Atlantic identifies the broad region rather than a single country or fishery. The boneless, skin-on fillet is nitrogen-frozen and supplied frozen.

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.

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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.