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To be delivered via Fed-Ex overnight shipping. 


Sustainably caught Wild Alaskan Halibut  in boneless, skinless vacuum sealed frozen portions.


This lean fish has a mild, sweet tasting white flesh. It is also thicker and firmer than cod. With its gentle flavor, halibut pairs well with bolder seasonings like pesto, lemon juice and basil.


• Sustainably Harvested and Certified by the Marine Stewardship Council.

• Caught one at a time, Hook and Line in Alaska

• 100% Wild and Natural


For wholesale contact Alan at or 9073218354

Halibut - Out of Stock

PriceFrom $25.00
1 Pound
  • Pacific halibut is the largest species of flatfish. It is native to the North Pacific Ocean and it is fished by commercial, recreational, and subsistence fishermen. Huge Pacific halibut, sometimes called "barn doors", can attain a length of over 8 feet and a width of over 5 feet.

    Halibut are born swimming like salmon, with eyes on either side of their head. As they grow (by the time they are six months old), one eye migrates to the right side and the young halibut begin swimming sideways, with both eyes on the top of their bodies.

    Their large size and delectable meat make them a popular and prized target for both sport and commercial fishermen.

  • Garlic Parmesan Crusted Halibut and Asparagus baked on a sheet pan in the oven. This easy recipe is high in protein, fiber, and packed with omega 3 fatty acids. Healthy, gluten free, low-carb, KETO friendly main course!


    • 1.5 lb halibut fillets
    • 1 lb asparagus
    • 4 tablespoons olive oil
    • 1/4 teaspoon salt
    • 1/4 teaspoon black pepper , cracked
    • 6 cloves garlic , minced
    • 1/2 cup Parmesan cheese , freshly shredded
    • 2 tablespoons fresh parsley , chopped


    Preheat oven to 400 F.  Line half sheet with parchment paper. 

    Place halibut fillets in the middle of the baking sheet, and asparagus around it. 

    Brush halibut and asparagus with olive oil. Generously sprinkle with salt and cracked black pepper.

    Spread minced garlic on top.

    Top with freshly shredded parmesan cheese.

    Bake for about 15 minutes until halibut is cooked through and flaky.

    Sprinkle with freshly chopped parsley.

    Original Recipe:

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