Halibut
Flavor Profile
Rich and meaty with a firm texture.
Season
Oregon- limited to a few weeks in June and July. Alaska- March 15-November 15.
Fun Facts
Halibut is one of the most popular West Coast seafood species. The Oregon commercial fishery is very limited to but a few weeks in the summer, so we have traditionally supplemented with Alaskan fish most of the year. 2023 was the first year we were able to serve Oregon halibut year-round.
Mild, Meaty, and Wild-Caught:
Meet Oregon Halibut
Oregon Halibut is prized for its clean flavor, lean profile, and steak-like texture that appeals to seafood newcomers and connoisseurs alike. These bottom-dwellers are long-lived and slow-growing, found off the Oregon coast in deep, cold waters. Their subtle flavor and satisfying bite make them a standout on any plate.
Flavor & Culinary Uses
Halibut’s lean meat takes well to a variety of preparations—grilled, roasted, pan-seared, or poached. It pairs beautifully with bright citrus, fresh herbs, or rich butter-based sauces. Its firm texture also makes it ideal for kabobs, tacos, or hearty entrées that let the fish shine.
Fishing & Sustainability
Pacific Halibut is managed under one of the most conservative and closely monitored fishery programs in the world. Oregon’s halibut is caught using hook-and-line methods and under strict quotas to ensure healthy populations. It’s a premium, sustainable choice from Oregon’s cold, clean waters.
A lean, luscious cut of the Pacific, Oregon Halibut offers a high-quality, responsibly harvested seafood experience from ocean to plate.
