Description
Our Wild Pacific Halibut are harvested from the cold, pristine waters of the North Pacific and blast frozen within 24 hours of harvest to preserve their exceptional texture, delicate flavor, and natural moisture. Vacuum packed for maximum product protection, each fletch offers chefs the flexibility to fabricate custom loins, portions, and specialty cuts while maintaining premium quality year-round.
Recognized as one of the world’s premier whitefish species, Pacific Halibut is prized for its snow-white flesh, large flaky texture, and clean, mildly sweet flavor. Its lean profile and firm structure make it exceptionally versatile, adapting beautifully to pan-roasting, grilling, poaching, roasting, and sous vide applications. The fletch format is ideal for professional kitchens seeking complete control over portion size, yield, and presentation.
Product Specifications
- Wild-caught Pacific Halibut
- Fletch
- Vacuum Packed
- Blast Frozen Within 24 Hours of Harvest
Flavor & Texture
- Mild, delicate flavor
- Snow-white flesh
- Large, firm flakes
- Lean with excellent moisture retention
- Clean finish that complements a wide range of ingredients
Culinary Applications
Wild Pacific Halibut’s refined flavor and firm texture make it an exceptional foundation for both classical and contemporary cuisine.
Ideal preparations include:
- Pan-roasting
- Grilling
- Poaching
- Sous vide
- Roasting
- En papillote
- Cedar plank roasting
- Crudo (ours is sashimi-grade and suitable for raw preparations)
- Composed tasting menu entrées
Chef Benefits
- Fletch format provides complete fabrication flexibility
- Excellent yield for custom loins and portions
- Vacuum packaging preserves freshness and minimizes dehydration
- Firm flesh maintains exceptional presentation during cooking
- Consistent quality and sizing
- Premium year-round availability through blast-frozen inventory
Why Blast Frozen?
Each Halibut is processed and blast frozen shortly after harvest to preserve peak freshness, texture, and flavor. Rapid freezing minimizes cellular damage and moisture loss, allowing chefs to enjoy premium Wild Pacific Halibut throughout the year. Vacuum packaging further protects the product from oxidation and freezer burn while providing consistent quality, improved inventory management, and reduced kitchen waste.
Recipe: Pan-Roasted Pacific Halibut with Parsnip Puree, Roasted Maitake Mushrooms and Madeira Jus
Yield: 4 Entrées
Ingredients
Halibut
- 4 Wild Pacific Halibut portions (6–7 oz each)
- Kosher salt
- White pepper
- Grapeseed oil
- 2 tbsp unsalted butter
- 2 garlic cloves, crushed
- 4 sprigs thyme
Parsnip Purée
- 2 lbs parsnips, peeled and sliced
- 1 cup heavy cream
- 3 tbsp unsalted butter
- Sea salt
- White pepper
Roasted Maitake Mushrooms
- 1 lb maitake mushrooms, torn into clusters
- Olive oil
- Unsalted butter
- Fresh thyme
- Sea salt
- Black pepper
Madeira Jus
- 1 cup veal stock
- ½ cup Madeira wine
- 1 shallot, finely minced
- 1 sprig thyme
- 1 tbsp cold butter
Garnish
- Chervil
- Chive batons
- Flaky sea salt
- Extra virgin olive oil
Preparation
Prepare the parsnip purée by simmering the parsnips in cream until completely tender. Blend with butter until perfectly smooth, pass through a fine chinois, and season with sea salt and white pepper.
Roast the maitake mushrooms in olive oil over high heat until well caramelized. Finish with butter and thyme, seasoning lightly to preserve their natural earthy flavor.
For the Madeira jus, sweat the shallot until translucent, add the Madeira and thyme, and reduce by two-thirds. Add the veal stock and continue reducing until lightly syrupy. Strain and mount with cold butter immediately before serving.
Season the Halibut with kosher salt and white pepper 20 minutes before cooking. Sear in grapeseed oil until lightly golden, then add butter, garlic, and thyme and baste continuously. Finish in a 375°F oven for 4–6 minutes, until the fish is just opaque and flakes easily.
To plate, spread the parsnip purée onto warmed plates and arrange the roasted maitake alongside. Place the Halibut over the purée and spoon the Madeira jus around the fish. Finish with chervil, chive batons, flaky sea salt, and a drizzle of extra virgin olive oil.
