Catch This!

November 22, 2011  

Halibut

The fresh pacific halibut season has officially come to an end. The last reported day of fishing this year was November 18th, but with increased aquaculture practices and the sporadic atlantic landings that we see, we will be relying less on previously frozen halibut and offering fresh farm-raised or fresh atlantic halibut.

We have a source for farm-raised white halibut from Norway that is an outstanding product. The cold, clear Norwegian fjords are ideal for fish farming. The white halibut is farmed in Western Norway where the deep fjords provide a constant stream of cold, clear seawater and the locations give the fish good protection from harsh winter storms. Another benefit to this source of farmed halibut is the traceability that we get from this production system. These halibut are observed closely throughout their lives, and the control system monitors production from egg to harvest.

Norwegian Sterling White Halibut has a juicy, meaty and white consistency with a delicious taste and excellent flavor. Easy to cook, it is perfect for grilling, frying, baking, and poaching. This halibut is also very nutritious, high in proteins and vitamins and with a good content of omega-3 fatty acids - good for you and your health.

"The Fish of Gods" Myths and legends reflect the extraordinary status the inhabitants of the Norwegian coast placed on this mysterious flatfish. Rock carvings more than 10,000 years old have been found in ancient stone age settlements telling us of the extent to which our ancestors appreciated the white halibut. It was seen as a holy fish, nicknamed the "God Fish" , a personification of the wise Norse God named Balder. Traditionally this white halibut has been served at special occasions such as weddings and at Christmas. Even today this fish has a special place in the hearts of the Norwegian coastal population.