Long line fished in Alaska, this Wild Caught Northern Pacific Halibut has all the attributes of living in cold and clean ocean water. A funny-looking fish that likes sandy shelf bottoms, Halibut sets the bar for being a delicious tasting fish. The meat is white, flaky and a great source of protein. It is easy to prepare and cook, normally baked or grilled.
These come vacuum packed without skin, in approximately a 6oz portion.
Cooking Method: Baking Grilling
Check out this awesome Halibut recipe: https://stayclassymeats.com/blogs/recipes/saltine-crusted-halibut-w-stone-ground-grits-green-salad-w-bacon-vinagrette
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