Order alaskan halibut and salish sea halibut online
We sustainably catch halibut along the Pacific Coast, taking care to only sell what is in season. Our halibut are sustainably sourced, ecologically conscious, healthy and taste delicious. We deliver halibut frozen fresh to preserve its taste and flaky texture.
Our Salish sea halibut are premium PNW fish preferred by our region’s chefs and have consistently won taste tests when cooked against other Halibut.Experience why our Salish Sea Halibut is so special: Light and lean – prized for its delicate texture, snow white meat, and fresh flavor. Caught off Lummi Island, this Washington halibut has a mild, sweet taste and firm yet tender texture thanks to its rich diet of spot prawns and Dungeness crab.
spotlight on the Lummi Tribal Fisherman
Meet the Siebert Fishing Family
Meet some of the dedicated fishers bringing the fresh catch in. Josh Siebert Sr., Josh Jr. and Jason Siebert are Lummi Tribal fishermen that have been working the Salish Sea waters since they were young. Their dedication to quality and sustainability is just one of the things that set this fishery apart.
Salish Sea halibut is harvested exclusively by tribal fishers. For years we’ve known that it is far and away the best halibut we have eaten, but because the tribal season starts the same day the Alaska and Coastal seasons start, there has been no effort to separate it out from the large volume of other halibut that hits the market at the same time.
What's the difference between Alaskan Halibut and Salish Sea Halibut?
This type of halibut is harvested exclusively by tribal fishers in the Salish Sea. This sweet fish will need no extravagant preparations to give it flavor. The texture and taste are truly unique, making this the best halibut available. However, our Salish Sea halibut only has a 3-week season; once we sell out, you’ll have to wait until next year.
Our Alaskan halibut is sweet, lightly salty, and super delicate. Caught in southeast Alaska, this fish is available in 6oz boneless, skin-on portions. More accessible and widely available than the Salish Sea halibut, this option is great for folks looking to buy in larger quantities.
How to cook and prepare halibut
Caught off Lummi Island, this Salish Sea halibut has a mild, sweet taste and firm yet tender texture thanks to its rich diet of spot prawns and Dungeness crab. No wonder they’re so good!
Halibut cooking tips and tricks:
There is one golden rule to preparing Halibut – Just don’t dry it out!
Here are some other tips that we’ve collected over the years:
- Rinse halibut then pat dry, for high heat (such as grilling or searing)
- Keep the skin on. It will help prevent your halibut from drying out and/or falling apart. You can easily peel it off after cooking.
- Halibut is naturally low in fat, so it can dry out quickly during the cooking process. To prevent this, brush both sides with oil or melted butter before cooking halibut. You can also marinate the fish in oil or a flavored prepared marinade for a few hours before you cook it.
- The best way to tell if your fish is done is by testing it with a fork at an angle, at the thickest point, and twist gently. The fish will flake easily when it’s done and it will lose its translucent or raw appearance.
- A good rule of thumb is to cook the fish to an internal temperature of 135 – 140 degrees.