How fresh is our Alaskan halibut? It’s caught and delivered direct overnight from the Pacific Northwest.
In fact, our fresh halibut is sourced by native Alaskan day-boat fishermen who, unlike large commercial fishing fleets that stay at sea for up to a week before returning to sell their catch, return to port each day with their fresh-from-the-water catch that is ready to be shipped to our stores 6 days per week.
Immediately after the fisherman return with their fresh catch, the halibut is prepared and then shipped direct to our stores via overnight air-freight. You simply won’t find Alaskan halibut that’s fresher than this!
Fresh Alaskan halibut is widely considered the world’s premium whitefish, and for good reason. It’s mild, slightly sweet flavor makes halibut a popular item on the menus of renowned chefs around the world. From fresh halibut you can expect a firm, flaky almost steak-like texture and delicate succulent flavor. Halibut is extremely versatile and holds up well with most cooking methods making it perfect for a variety of dishes. Enjoy!
Not sure what to do with fresh halibut? Start with this amazing recipe from Chef Billy Parisi:
Sauteed Halibut with Leeks and Mushrooms
1 pound of skin on fresh halibut
1 bunch of peeled and sliced in half baby carrots
1 teaspoon of minced ginger
1 tablespoon of sesame oil
1/4 cup of sliced green onions
2 rinsed julienne leeks
6 julienne shitake mushrooms
1 de-gilled and sliced portobello mushroom
4 sliced domestic mushrooms
3 finely minced cloves of garlic
1/4 cup of sherry wine
Juice of 1/2 lemon
Kosher salt and fresh cracked pepper to taste
2 tablespoon of vegetable or canola oil
1 teaspoon of cold small diced unsalted butter
On a sheet pan lined with parchment paper, toss together the carrots, ginger, sesame oil, salt and pepper and spread out and roast on 425° for 12 to 15 minutes. Once cooked remove from the heat.
Season the halibut on both sides with salt and pepper and place skin side down in a very hot saute pan on high heat with 1 tablespoon of vegetable or canola oil. Distribute the diced butter throughout the pan next to the fish. Once the fish begins to turn very brown (3 to 4 minutes) turn over, turn down the heat to medium-high, and finish cooking until the fish is cooked through (3 to 4 minutes).
In a separate large saute pan on high heat with 1 tablespoon of vegetable or canola oil add in the leeks and mushrooms. Once brown, add in the garlic and saute for 2 to 3 minutes. Next, deglaze with the sherry wine and cook until it is absorbed. Finish with salt and pepper.
Before serving, squeeze the lemon onto the finish and plate next to the carrots and sauteed leeks and mushrooms.