Halibut, Pacific
Hippoglossus stenolepis

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Halibut is the largest of the flatfish, averaging 10-60 pounds, and known to weigh as much as 500 pounds. Two species are fished commercially: Pacific halibut and Atlantic halibut. Of the two species, Pacific halibut is far more abundant. Pacific halibut is found primarily along the west coast of North America, from southern California to Alaska, with the commercial fishery occurring primarily in Alaska and British Columbia. In 2004, Pacific halibut landings totaled almost 36,000 MT (79 million pounds), an amount valued at about $177 million. The price of halibut reflects its popularity in the market over the past few years with an increase from $3.00 per pound in 2002 to $5.00 per pound in 2005; a 60 percent increase in just three years!

There is also a smaller fishery for Pacific halibut in the western North Pacific off northern Japan and Russia. Total imports to the U.S. from all sources were almost 6,000 MT (13 million pounds), with a large portion of the total coming from China where Japanese- and Russian-caught halibut are processed.

Atlantic halibut was once common in U.S. waters, but it is now very rare due to overfishing. In the 1950s, Atlantic halibut landings peaked at over 11,000 MT (25 million pounds); in 1999 landings were approximately 11 MT (25,000 pounds). The commercial Atlantic halibut fishery is currently closed in the U.S., though the species is caught incidentally in other fisheries and is fished recreationally.

CONSERVATION NOTES

Pacific halibut is considered to be abundant, and is regulated by the International Pacific Halibut Commission (IPHC), a joint United States-Canada organization. Each year the IPHC determines the status of the halibut population and establishes a quota for the fishing season. Pacific halibut are caught using bottom longlines. Bottom longlines are associated with some habitat degradation and some bycatch, although the bycatch consists primarily of other species of groundfish. Trawls and gillnets are also used in the southern California halibut fishery. These fishing methods are generally associated with higher levels of bycatch than bottom longlines.

In 2006 the Pacific halibut fishery (Alaska, Washington State, and Oregon) was certified to the Marine Stewardship Council (MSC) standard.

IN SEASON

• Early March through mid-November, with product available year-round

PRODUCT FORM

FRESH:

• Distributors usually buy whole, fresh, gutted fish and sell it as boneless fletches or steaks (bone-in and boneless)
• There are about four fletches per fish, weighing up to 20 pounds or more each, with fletches from larger fish usually cut into smaller pieces
• Smaller “chicken” halibut (10–20 pounds) is sometimes sold whole

FROZEN:

• Usually sold headed and gutted and as steaks or fletches
• Frozen fletches normally run eight to 12 pounds
• Steaks typically are offered in four to ten ounces
• Halibut cheeks, ranging from three ounces to more than a pound

BUYING TIPS

• When fresh is not available, distributors thaw headed and gutted halibut, and then fillet or steak it—a process known as “refreshing.”
• Previously frozen halibut cooks about 30 percent faster than fresh, which is why frozen halibut has a reputation for being dry.
• Pacific halibut is an ocean-friendly substitute for Atlantic halibut.

ASSOCIATIONS

Alaska Seafood Marketing Institute (ASMI)
311 N. Franklin St., Suite 200, Juneau, AK 99801, Phone: 800–478–2903, Fax: 907–465–5572, Web Site: www.alaskaseafood.org Email: info@alaskaseafood.org • The Institute promotes the Pacific halibut fishery in addition to other Alaskan seafood products. Its Web site contains a variety of useful information, including recipes, promotional materials, and a directory of Alaska halibut suppliers.

International Pacific Halibut Commission
P.O. Box 95009, Seattle, WA 98145, Phone: 206–634–1838, Fax: 206–632–2983, Web Site: www.iphc.washington.edu, Email: info@iphc.washington.edu • The IPHC Web site has information on the regulatory aspects of the halibut fishery, including quotas and fishing dates.