Pacific Halibut
Hippoglossus stenolepis
The king of Pacific whitefish. Sweet, dense, snow-white flesh — firm enough to take a hard sear, lean enough that it punishes overcooking. Longline-caught (one fish at a time on hook-and-line), the gear that keeps quality intact and bycatch low.
Halibut runs strong from March through November in the Gulf of Alaska and Southeast. The IPHC-managed quota system has kept the stock healthy and the fishery well-paid for the boats that catch it.
Cook at high heat, fast. Pull at 125°F internal. Pair with butter, citrus, or a quick herb salsa — anything more is too much.
Where pacific halibut lives
Biological range is not the same thing as catch context. This section separates public agency range information from the Alaska catching grounds connected to this guide.
Bottom-dwelling flatfish found on continental shelf and slope habitat.
North Pacific waters from Japan and Russia through the Bering Sea, Gulf of Alaska, and down the Pacific Coast.
Centers on Kodiak and Southeast Alaska halibut grounds.
Catching grounds
The Alaska waters connected to this guide entry. Click through for the full story of each catching ground.
