Thursday, March 25th, 2010 | posted by mike
Up until 1995, halibut season in Alaska was limited to two 24-48 hour openings of derby-style fishing where tons of fish were caught quickly and handled poorly.
We now have an individual vessel quota system, which stretches out the season over an 8-month period. The fish are handled much better than the derby days, iced properly and flown to market fast.
Come in and try our freshest, most gorgeous halibut yet…in season all through the summer for grilling.
Looking for more information about halibut? Here’s a great source from Fortune Fish.
Check our recipe archive for ways to cook halibut!
More in Saveur Magazine: Halibut with Braised Fennel and Bread Crusted Halibut with Leek Ragoût and Red Pepper Purée.
Our friend, Mary, at Everyday Wines (right around the corner here on the market floor of Kerrytown) has suggested a great pairing for halibut: Huguet de Can Feixes ($15). “Don’t be fooled by the tall, skinny bottle. This totally dry white comes from the Cava region of Penedes and combines the typical Cava grapes of Parellada and Macabeo with a smattering of Chardonnay and Malvasia. This unusual combination produces a stony, aromatic nose followed by flavors of pear, apple, and mineral all wrapped up in a really cool viscious texture (thank you Malvasia grape).”