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Alaskan Halibut

Printed From: Foods of the World Forum
Category: The US and Canada
Forum Name: The Pacific Northwest and Alaska
Forum Discription: The Pacific Northwest and Alaska
URL: http://foodsoftheworld.ActiveBoards.net/forum_posts.asp?TID=5523
Printed Date: 26 March 2026 at 20:33


Topic: Alaskan Halibut
Posted By: Melissa Mead
Subject: Alaskan Halibut
Date Posted: 08 December 2019 at 18:57
My sister and brother-in law gave me a piece of the halibut they caught on their vacation. That's good fish! I cooked it like this: http://globaltableadventure.com/recipe/coconut-crusted-fish/ - http://globaltableadventure.com/recipe/coconut-crusted-fish/


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Melissa

http://carpelibris.wordpress.com/ - http://carpelibris.wordpress.com/



Replies:
Posted By: Wannabebwana
Date Posted: 08 December 2019 at 19:56
My son lives on Vancouver Island so I’ve managed to bring it back a couple of times.  Unfortunately never caught it myself.  :(

I’ve broiled it with a lemon-butter sauce.  It really is a tasty fish, though Slavyanka’s favourite is coho salmon.

Posted By: Melissa Mead
Date Posted: 14 December 2019 at 16:46
Sounds delicious!

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Melissa

http://carpelibris.wordpress.com/ - http://carpelibris.wordpress.com/


Posted By: HistoricFoodie
Date Posted: 16 December 2019 at 12:50
Halibut is one of the most versatile fishes. The largest of the flat fishes (some have reached as much as 700 pounds), the flesh is firm (denser than most flat fish, in fact), mild, sweet tasting. 

There are two sub-species: Pacific and Atlantic.  The Atlantic variety tends to be smaller, and have a deeper flavor.  The Pacific variety is both larger and milder tasting.  The Pacific Halibut fishery, economically, is one of the more important of that region.

What I don't understand is the price tag.  Given the size of the fishery, and the size of individual fish (commerciial catches average about 30 pounds), there's no reason for the cost to be what it is. Around here it rivals Chiliean or Peruvian or whatever they're calling it this week, Sea Bass (another unjustified high-cost fish).

In recent years, halibut has become the darling of celebrity chefs, which may be part of the high-cost equation. 

All that aside, it's a great tasting fish, that lends itself particularly well to baking and pan frying. 








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But we hae meat and we can eat
And sae the Lord be thanket

Posted By: pitrow
Date Posted: 17 December 2019 at 10:28
Back before my dad retired he used to work with a bunch of Russians, several of whom owned commercial fishing boats based in Homer, AK. One summer, just after school let out, we spent a week on one of those boats halibut fishing around Kachemak Bay.

The best fish I've ever had, hands down. And the best of that was when we'd cut the cheeks out before putting the fish in the hold and pan fry them in just a dash of oil, sprinkled with seasoning salt. Doesn't get much fresher or better than that. Little bites of heaven.

What I wouldn't give to go back and do that again.



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Mike
http://lifeinpitrow.blogspot.com/" rel="nofollow - Life in PitRow - My often neglected, somewhat eccentric, occasionally outstanding blog

Posted By: HistoricFoodie
Date Posted: 19 December 2019 at 06:51
What a great experience, Mike. 

And, yeah, fish cheeks are one of the best parts of the critters.  


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But we hae meat and we can eat
And sae the Lord be thanket

Posted By: Margi Cintrano
Date Posted: 19 December 2019 at 08:16

Historic Foodie, (Brook) & Melissa,  

Fish Cheeks, as you have called them are KO KO TXAS (ko ko chas) in the Basque Country, and are a true delicacy.  They usually are from Spanish  wild Hake or wild Canadian or Alaskan Black Cod. 

They are  sautéed in Extra virgin olive oil very simply with a pinch of Basque Sea Salt  and they are divinity .. 

I bought some for the "Christmas Eve" for one of the  7 Fish Platters, and they were:  24.00 Euros a kilo. I had to freeze them as I am sure the Price shall rocket in another few days  !!! 

Happy Holidays .. 
 







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Volamos a Mediterraneo, un paraiso que conquista su gente u su cocina.

Posted By: Melissa Mead
Date Posted: 19 January 2020 at 16:09
I baked the second piece in parchment with butter + herbs, put some crumbs on top, and broiled it to brown the crumbs. It came out incredibly moist. 

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Melissa

http://carpelibris.wordpress.com/ - http://carpelibris.wordpress.com/


Posted By: HistoricFoodie
Date Posted: 20 January 2020 at 09:15
Sounds great, Melissa. 

I'd be jealous, except we had Persian-style crispy fish ourselves, last night, made with Mahi Mahi.  Outasite!


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But we hae meat and we can eat
And sae the Lord be thanket

Posted By: Margi Cintrano
Date Posted: 03 February 2020 at 13:56

Melissa, 

Nice récipe ..  Coconut bread crumbs ..  A touch of the tropics ..

Shall have to prepare with a local firm White fish like hake .. 






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Volamos a Mediterraneo, un paraiso que conquista su gente u su cocina.

Posted By: Melissa Mead
Date Posted: 09 February 2020 at 19:09
I've never had hake. Thanks for the idea!

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Melissa

http://carpelibris.wordpress.com/ - http://carpelibris.wordpress.com/


Posted By: Margi Cintrano
Date Posted: 15 February 2020 at 15:32
Melissa, 


Hake is very popular in Spain and southern France.

Hope all is well.  It is so quiet here. 




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Volamos a Mediterraneo, un paraiso que conquista su gente u su cocina.

Posted By: Melissa Mead
Date Posted: 15 February 2020 at 18:12
I'm not sure I've seen it here. I'll have to look.

Maybe people are doing Valentine's things?


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Melissa

http://carpelibris.wordpress.com/ - http://carpelibris.wordpress.com/


Posted By: Margi Cintrano
Date Posted: 16 February 2020 at 03:56

Yes, this could be possible.

Valentine´s is usually a get away weekend and special dining out holiday here. 

Have a lovely Sunday.  





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Volamos a Mediterraneo, un paraiso que conquista su gente u su cocina.

Posted By: Karl
Date Posted: 19 November 2020 at 20:16
Some day,

after the COVID plague,

You all need to visit and catch some local halibut for yourselves here in Juneau.  We sold our boat last year but I can loan some fishing gear. 

Or I just show you where the locals' secret dive halibut eatery is (mind the oil on the floor) ;-)

Posted By: Melissa Mead
Date Posted: 20 November 2020 at 16:54
Oo, yum!


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Melissa

http://carpelibris.wordpress.com/ - http://carpelibris.wordpress.com/



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