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Halibut

With its buttery flavor and dense flake, halibut is well-suited to any number of preparations, from simply grilled and topped with a punchy relish or pesto, to cut into chunks and simmered in a Thai-style curry. 

SAFE HANDLING — Keep frozen until ready to use. Remove from packaging and defrost in the refrigerator 8-10 hours before use. Do not defrost at room temperature. Once defrosted, do not refreeze and use within 3 days.

Wild, Hook & Line Atlantic halibut caught in New England or Nova Scotia.

Halibut

The largest fish found in the Gulf of Maine (the gulf of water that runs from Cape Cod to Nova Scotia), halibut might also be in the running for the best species name: Hippoglossus hippoglossus  can grow up to 15 feet long, weigh over 100 pounds, and live to be 50 years old. Their slow-growing ways translates into dense, meaty filets with a slightly sweet, saline flavor.

Sold in 1 lb skinless fillets, individually vacuum-packed and super-frozen

Origin: USA (New England, wild) or CANADA (Nova Scotia, wild)

With its buttery flavor and dense flake, halibut is well-suited to any number of preparations, from simply grilled and topped with a punchy relish or pesto, to cut into chunks and simmered in a Thai-style curry. 

SAFE HANDLING — Keep frozen until ready to use. Remove from packaging and defrost in the refrigerator 8-10 hours before use. Do not defrost at room temperature. Once defrosted, do not refreeze and use within 3 days.

Wild, Hook & Line Atlantic halibut caught in New England or Nova Scotia.

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