ABOUT OUR GULF OF MAINE HALIBUT
Halibut is a mild-tasting, firm whitefish that is pulled from the cold, clean waters of the Gulf of Maine by fishermen we know and trust. The halibut we are selling is landed in Maine under the tightly regulated state fishery which only allows for 25 fish caught per fishermen during the short state season, which means fresh halibut is only around for a limited time! Our fillets are sold in one and two pound increments and are flash-frozen so you can keep them in the freezer and pull them out to thaw in the fridge whenever you are ready to use them. We are bringing you this firm and tender white fish just in time for grilling season! These filets are great grilled but are also delicious pan seared or baked.
Included in each order is either 1-lb or 2-lbs of flash-frozen halibut fillets.
Enjoy Gulf of Maine halibut fillets shipped anywhere in the US.
Read our blog about all things Gulf of Maine halibut, here.
A wonderful advantage of cooking with halibut is that it's both firm and mild-tasting so will hold up to most any treatment and pairs well with tons of different flavor profiles. Its taste and texture make it an easy to prepare, crowd pleasing fish! Below are a few of our favorite recipes and ways to prepare halibut fillets:
Baked Halibut with Summer Squash
Halibut Stuffed with Kale and Feta Pesto
Halibut Puttanesca over Spaghetti
One-sheet Halibut Nicoise Salad
STORAGE AND SHELF LIFE
All of our flash-frozen products will arrive frozen, shipped in our 100% recyclable shipping boxes, via UPS. For more information on shipping, visit our FAQ here.
When you receive your raw, frozen halibut store it in the freezer. When you are ready to eat, thaw it in a refrigerator until fully thawed (approx. 16 to 24 hours). Once thawed, consume within 2 days.
Consuming raw or undercooked fish may increase your risk of food-borne illness. More information about the safety of consuming raw food is available upon request.
The Maine halibut fishery is tightly regulated through season length, size requirements, and landing limits. Commercial fishermen in Maine state waters are limited to landing 25 halibut per year per vessel. Halibut must be tagged with a Maine State Commercial tag. There are size limits for both the fish itself and the circle hooks used to catch them. This helps ensure that all the halibut landed in Maine are within the legal size maximum of 41" and juvenile fish are not being harvested. There are separate management measures for recreational halibut fishing to further regulate the fishery. The halibut season in Maine is only open for a short time between early-mid May and early-mid June.
ABOUT THE HALIBUT FISHERY
Atlantic halibut, what we sell and what is caught in the east coast, is one of the largest flatfish in the Gulf of Maine. The Maine halibut season opens in mid-early May and ends in mid-early June. The short season is another way to prevent overfishing but it also means fresh Maine halibut is only available for a short time. In Maine, halibut fishing is generally but not exclusively, a supplement to lobster-fishing; halibut are caught on trawls, and so many lobster fishermen set their trawls as they head out to go lobster fishing, and then check them when they come in. Halibut are caught using long lines with baited circle hooks. The baited circle hooks are lined up along the long line which is then unrolled and sinks to the bottom then recovered a while later and hauled on board.
ABOUT OUR PARTNERSHIP WITH THE ISLAND INSTITUTE
The Island Institute and Luke’s Lobster have formed a strategic partnership to build resilience in the seafood supply chain and provide opportunities for Maine’s fishermen and aquaculturists. The joint endeavor between Luke’s Lobster and the Island Institute is a continuation of a longstanding collaboration; for years, these two entities have worked to strengthen Maine’s coastal economies, partnering with fishermen and community leaders to improve resilience along the shore.
INGREDIENTS AND NUTRITION
Sold by the 1lb pack
Halibut is a low-fat, low-calorie source of selenium and vitamin D.. Mercury levels vary in halibut, depending on fish size and age, but are generally below safety limits.