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Fish: Halibut


per lb

Halibut has a mild, sweet tasting white flesh, with large flakes, and a firm but tender texture. These portions are skinless and boneless. Average piece costs around $12.47. Click on this item to see the full description.

Weight and Price: We have weights available from .34-.43 lbs. The $/lb is $31.99 and the average $/cut (.39 lbs) is $12.47. On the day of delivery, our team will select a cut of meat from the designated weight range and charge you accordingly to that weight.

Description: This package of halibut contains one steak. Halibut can grow to over 100 lbs and have been recorded to live up to 55 yrs. Halibut has a mild, sweet tasting white flesh, with large flakes, and a firm but tender texture. It is very lean and will dry out if overcooked. This Halibut was Hook & Line Caught and landed in Kodiak, AK. These portions are skinless, and boneless.

Recipe: This recipe for Oven-Braised Halibut Provencal maintains moisture and has an excellent flavor! It's a great way to use halibut chunks!

Nutrition: Halibut is low in fat and does have slightly higher concentrations of the omega-3 fatty acids, eicosapentaenoic acid, and docosahexaenoic acid. These essential fatty acids play a role in brain function, reducing inflammation and lowering your risk of chronic diseases such as cancer, heart disease, and arthritis.

Storage: Freeze or use within 48 hours of refrigeration.

Wild for Salmon

Wild For Salmon is a local business that makes fresh/frozen wild Alaskan sockeye salmon available to you here on the East Coast. Wild For Salmon is owned and operated by Steve and Jenn Kurian of Bloomsburg, PA. Because they are the fishermen and are local, it allows them to be able to provide you with the highest quality, flash/frozen, Alaskan sockeye available. June and July are busy months on their boat. The fishing season lasts approximately 5-7 weeks. Steve is the skipper of their 32’ boat, while Jenn, the first mate, and two other local men are deckhands. As they catch the fish they are kept in refrigerated holds, making sure the quality is preserved. On average, every 10 hours they offload the fish onto a larger crab boat which takes the fish in for processing. It is quickly filleted, flash frozen, and vacuum sealed to capture the “direct from the boat” flavor.

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