Pacific halibut brings a delicate balance of richness and lightness to the plate, making it a go-to for chefs seeking both flavor and finesse. Its flesh is lean but succulent, with large, tender flakes that shine in everything from pan-seared fillets to miso-marinated steaks. Sustainably harvested and consistently high in quality, Pacific halibut adapts well to global cuisines—whether crusted in sesame, poached in coconut milk, or served simply with olive oil and lemon.

Pacific halibut thrive in the cold waters of the North Pacific, from California to Alaska and across to Russia and Japan. Slightly smaller than their Atlantic relatives, Pacific halibut are still hefty fish, valued for their clean, sweet taste and dense, meaty texture. Thanks to well-managed fisheries, Pacific halibut is a sustainable choice for seafood lovers. It’s a favorite in both fine dining and home kitchens, perfect for a wide variety of preparations from cedar plank baking to ceviche.