Alaskan Halibut, 6oz Portion

1, 5-7oz portion of boneless, skinless Alaskan Halibut, sustainably-caught in Alaska's Dutch Harbor, flash frozen and vacuum-sealed.

Halibut is a very lean and high protein fish. The flavor is slightly sweet & nutty with a dense and meaty texture that is suitable for many types of cooking. 

It is Alaska's premium white-fleshed fish.  

Fun facts

• it's technically a right-eye flounder since both eyes are on the right side. 
• it's also the largest flatfish on the planet. (Flatfish are pretty funny looking, see below.)
• Can reach over 8 feet long and more than 700 lbs! (I thought the Sablefish/Butterfish was the fattest fish in AK?! 😂)
• they are predator fish, eating other fish, squid, crustaceans and whatever they can get their "hands" on. 

As with all valuable fish from the 49th state, Halibut is always wild and always all-natural - nothing is added - ever. 

This tremendous groundfish is responsibly managed and completely sustainable. Halibut fisheries management is very defensive, ensuring protection against even the vaguest possibility of overfishing and anything that could damage their habitat. Specifically Bering Bounty LLC's Halibut is long-lined from the immaculate, cold waters around Dutch Harbor, Western Alaska.

This benthic beauty is very high in protein, low in calories & very low in terms of fat with an almost negligible amount saturated fat. Due to the fact that Halibut is very low in fat, but thankfully mid-range in terms of omega-3's, it must be treated with a little more caution when cooking. Do not overcook!

Recipes: 

In general: It must be cooked with the utmost care, olive oil below and above, slow cooked from frozen with simple cracked pepper and with the cover on.

Looking for the opposite of this? A fatty fish that's almost impossible to overcook? Check out the Sablefish/Butterfish. 

Sad facts: 

• 90% of the seafood consumed in the US is imported (mostly from China and Russia). With most of the salmon coming from fish factories in Norway and Chile. 
• Most grocery store salmon is processed overseas and re-imported through a long supply chain of middlemen. 
• Typically 7-10 middlemen are used to get fish from water to shelf. 
• Farmed salmon.
  • Raised in a "fish factory" or CAFO (Confined Animal Feeding Operation) in cages full of parasites and diseases (b/c the fish are so unhappy they are trying to die). 
  • Eat GMO soy & corn, meat by-products like chicken feathers, canola meal and dye. Note the high soy composition in their feed means goodbye healthy omega-3s and hello inflammatory disease-causing omega-6s!
  • doused regularly with pesticides and antibiotics (sea lice, eww) but still have a staggering death rate of 15-20%. 

Seafood Watch, an independent guide to fish consumption affiliated with the Monterey Bay Aquarium, recommends avoiding most farmed Atlantic salmon because of excessive chemical use and disease. Read more HERE.

Bering Bounty reeling a halibut in! 

They are a strange looking fish. 

But on the plate they look amazing: