Halibut is a firm white fish, naturally lean with a mild flavour. Many people prefer it braised rather than roasted because moist-heat cooking keeps it from drying out. Halibut steaks are the most popular cut of this fish.
In Atlantic Canada, there are two stocks of halibut. The first, the Gulf of St. Lawrence stock, is concentrated in the Esquiman Channel, the Laurentian Channel, north of Anticosti Island and around the Magdalen Islands and Shallows. The second, the Nova Scotia and Grand Banks stock, is concentrated along the edges of Georges Bank, Sable Island Bank, Banquereau Bank, the Grand Banks and the Flemish Cap.
Halibut are protected by various management measures, including strict quotas and the requirement that any halibut less than 81 cm long must be returned to the ocean.
|Whole- head off & gutted, 10-20lbs|
|Whole- head off & gutted, 20-40lbs|
|Whole- head off & gutted, 40-50lbs|
|Whole- head off & gutted, 50+lbs|
|Fillets- skin on (bone out) Size: variable depending on catch, Case size: 10 lb or 5kg|
|Fillets - skin off (bone out) Size: variable depending on catch, Case size: 10 lb or 5kg|