Pacific Halibut

Pacific halibut (Hippoglossus stenolepis) are large flatfish found on the continental shelf from California to the Bering Sea. They are the largest of the flatfish, reaching weights of 500 -700 pounds and up to 9 feet long.

Pacific Halibut are members of the flounder family. Halibut have a flat body with eyes on the right side. The skin on the top side is mottled to blend into the ocean floor and can be olive green, brown or almost black in color depending on where the fish was caught. The underside is snow white.

Halibut prefer rocky bottoms where they ambush food. Their diet consists of cod, pollock, herring, octopus, crabs, shrimp and other prey.

Halibut is harvested with longline gear. In longline fishing, a vessel lays out a long fishing line which is anchored to the bottom of the ocean. Several baited hooks are attached to this line at regular intervals.

Pacific halibut is managed by the United States and Canada in a bilateral commission known as the International Pacific Halibut CommissionExternal Non-Government Link (PC). Each year, the PC sets total allowable catch levels for halibut that will be caught in the U.S. and Canadian exclusive economic zones in the northeastern Pacific Ocean.

Pacific halibut is low in saturated fat and sodium, and is a source of vitamins B6, B12, magnesium and potassium.

Broiled Halibut Parmesan

2 pounds halibut fillets
2 tablespoons lemon juice
1/2 cup grated Parmesan cheese
3 tablespoons mayonnaise
1/4 teaspoon salt
1/4 cup butter, room temperature
3 green onions, chopped
thinly sliced lemon and parsley for garnish, optional

Place fillets in a single layer on a greased baking dish or broiler
pan; brush with lemon juice.

Combine Parmesan cheese, mayonnaise, salt, butter, and green onions in
a small bowl; set aside.

Broil fillets 4 to 6 minutes, or until fish flakes easily
with a fork. Remove from oven; spread with cheese
mixture.

Broil about 30 seconds longer, or until cheese is lightly browned and bubbly.

Garnish with sliced lemon and parsley if desired.

Serves 6 to 8.

Baked Halibut with Potatoes and Tomatoes

4 medium potatoes
1 lb. sliced tomatoes, seeded and diced or 1 lb can diced tomatoes
1 tbsp virgin olive oil
2 lbs halibut steaks
Salt and pepper to taste

Place the potatoes, tomatoes and 1 tbs. of olive oil in a covered casserole dish and either

bake (325 degrees) until the potatoes are almost done. Top with the cod fillets.

Add salt and pepper to taste then bake until done.

Halibut a la Greque

Ingredients:
2 pounds halibut steak
1/2 cup olive oil
1/3 cup lemon juice, divided
1/4 cup chopped onion
6 whole cloves
1/4 cup butter
Salt and pepper
3 tablespoons minced parsley
1/4 cup heavy cream

Instructions:
Marinate fish for 3 or 4 hours in the olive oil and half the lemon juice to which the shallot powder or onion and the cloves have been added. Drain well. Broil about 5 minutes, then cover with the mixture of the butter, remaining lemon juice and parsley. Use half of this mixture, then bake at 350° for 10 minutes, drench with remaining sauce and bake 10 minutes longer. Whip cream and spread over fish, then place under broiler about 1 minute until brown.

Halibut with Vegetables

(4) 6- to 7-ounce halibut fillets
All purpose flour
4 tablespoons olive oil, divided
2 large shallots, chopped
1/4 teaspoon dried crushed red pepper
4 plum tomatoes, seeded, chopped
1/2 cup chopped pitted Kalamata olives
1/2 cup chopped fresh basil, divided
1 tablespoon drained capers
1/3 cup bottled clam juice
1/4 cup dry white wine

Sprinkle fish with salt and pepper.

Coat with flour.

Heat 2 tablespoons oil in heavy large skillet over medium-high heat.

Add fish and sauté until lightly browned and just opaque in center, about 4 minutes per side. Transfer fish to platter.

Heat remaining 2 tablespoons oil in same skillet.

Add shallots and crushed red pepper; sauté 1 minute.

Mix in tomatoes, olives, 1/4 cup basil, and capers. Add clam juice and wine.

Boil until sauce thickens slightly, about 4 minutes.
Mix in 1/4 cup basil. Season sauce with salt and pepper.

Spoon sauce over fish.

Sicilian Fisherman's Stew

Ingredients

2 tablespoons extra virgin olive oil
1 cup chopped red onion
2 garlic cloves, chopped
1 cup finely chopped flat-leaf parsley
2 medium ripe tomatoes, peeled, seeded, and finely chopped, with their juices
1/2 cup dry white wine
2 lbs Pacific halibut fish fillets, cut into large pieces
Salt and freshly ground black pepper

Preparation

Heat the olive oil in a wide, heavy pot over medium heat, add the onions and garlic, and cook, stirring occasionally, until translucent, about 5 minutes.

Add the parsley and tomatoes. Raise the heat and bring to a simmer. Add 1 cup water and the wine.

Cook, partially covered, for 10 minutes.

Add the halibut, cover, and simmer for 12 to 15 minutes. Season with salt and pepper to taste and serve.

Creamy Halibut Dip

1 (8 oz.) package of cream cheese, room temp.
1 tsp. Worcestershire sauce
2 Tbsp. minced green onions
milk
salt and pepper to taste
8 oz. cooked halibut meat, diced

In a small bowl, combine cream cheese with Worcestershire sauce and green onions. Beat until creamy, adding milk to achieve desire consistency. Season to taste with salt and pepper. Gently fold in halibut and transfer mixture to an ovenproof casserole dish. Bake in preheated 325 degree oven for 15-18 minutes or until hot. Serve with cracker or French bread.

More seafood recipes can be found at Fresh Seafood.

The International Pacific Halibut Commission (IPHC) will be tagging halibut in Regulatory Area 2B using externally-mounted electronic archival tags. A total of 162 halibut will be tagged in three general regions: near Langara Island in the Queen Charlottes, south of Cape St. James, and west-central Vancouver Island. The tags are unique in appearance (see below). The body of the tag is a cylinder approximately 7.5 centimeters long and 1.5 centimeters in diameter and attaches near the dorsal fin on the eyed-side of the fish via a plastic "cradle", piercing wires, and a plastic backing plate on the blind-side.

Electronic archival tags record depth and temperature experienced by the fish; the tags must be recaptured and the tag returned to IPHC in order to download the data. The data will be used to help define seasonal migration periods and active spawning season, aiding in discussions of appropriate season-opening dates and potential season extension.

Fishermen should retain all tagged halibut regardless of gear type used, time of year caught, or size of halibut.

A $500 reward will be given for the return of tag body. In addition, fishers who hold fishing quota should be aware that the weight of archivally-tagged fish should NOT be deducted from the fisher's allotted halibut quota because the tag-mount may prompt the buyer to "#2" the fish. Thus, the fisher may sell it without quota penalty, provided that the fisher possesses halibut IFQ/IQ and that the fish is of legal size (fork length greater than or equal to 82 cm or 32 inches). Approximately one third of the released fish will be less than 32 inches in length, or commercially sublegal. If a tagged sublegal fish is recovered by a commercial fisher, it is legal to retain these fish as long as the tag remains in place for inspection by an IPHC port sampler, or an authorized officer. All other fishers may retain all sizes of fish and are asked to follow the reporting procedures outlined below.

When you catch a halibut with an archival tag:

1. Record the date, capture location (lat/long preferred), sex, and the fork length of the halibut.
2. Ideally, otoliths (earbones) from the fish should be removed in order to determine its age. If the fish is being landed at a port staffed by an IPHC port sampler, please present the fish to the port sampler during offload so that the otoliths can be removed. The IPHC has port samplers at the following ports during the commercial halibut fishing season: Newport, OR; Bellingham, WA; Vancouver, Port Hardy, and Prince Rupert, BC; Petersburg, Sitka, Juneau, Seward, Homer, Kodiak, Dutch Harbor, Adak, and Saint Paul, AK.
3. If you do not possess halibut quota(IFQ/IVQ): Do not remove the tag from the fish until after it has been landed and reported. Leave the tag attached to the fish and report the capture at time of landing to IPHC at (206) 634-1838 or to an IPHC port sampler.
4. If you possess halibut quota( IFQ/IVQ): Remove the tag by cutting the attachment wires and removing the tag with its cradle, as well as the backing plate. Leave the tag attached to the cradle; the backing plate and wires may be discarded. Retain the tag-cradle assembly and contact the IPHC at (206) 634-1838. Or, turn in the tag-cradle assembly and information (and fish, if possible) to an IPHC port sampler.

For further information, please call (206)634-1838 and contact Dr. Tim Loher (ext. 212), Gregg Williams (ext. 209) or Joan Forsberg (ext. 224).