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FRESH Alaska Halibut Fillet - Premium Portions

  • Last available delivery date is 11/21/19.
  • Forward, premium fillet cuts only.
  • Delivered fresh, never frozen!

Availability: Out of stock

Temporarily Out of Stock - but we can email you as soon as more is available.
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$39.95 lb

By popular demand, we bring to you Fresh Alaska Halibut Fillet - Premium Portions. These portions are cut from the thickest part of the fillet, assuring you the very best halibut available anywhere. Compared to frozen halibut, fresh is always superior. Frozen halibut is denser and easier to overcook, but this fresh fillet is guaranteed to be an easy cook with a sweet flavor and tender texture.

You'll love the light flakes and mild flavor of these spectacular fish. America's favorite whitefish just got better!

Also available:
- Frozen Alaska Halibut Fillet
- Alaska Halibut Cheeks

Shop our entire selection of Alaska Halibut.

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  • Fresh Alaska halibut fillets
  • Fresh Alaska halibut fillets on blue plate
  • Fresh Alaska halibut fillet on butcher paper
  • Fresh Alaska halibut fillet atop sliced lemons

Details

Additional Information

Name FRESH Alaska Halibut Fillet - Premium Portions
Product Bullet 1 Last available delivery date is 11/21/19.
Product Bullet 2 Forward, premium fillet cuts only.
Product Bullet 3 Delivered fresh, never frozen!
Visibility Catalog, Search
Search Words & Phrases fresh,raw,halibut,filet,filets,fillet,fillets,portion,portions,premium,cut,cuts
Shipping Message
Out of Stock Message No
Price Unit lb
List Unit lb
Grid Unit lb
Qty Units Lbs
Related Recipes
DPI Nutrition
Serving Size: 100 grams
Calories
140
Protein
26.6 g
Fat
2.9 g
Saturated Fat
0.4 g
Sodium
69 mg
Cholesterol
41 mg
Omega-3
0.5 g
DPI Freezing
Storing:
Fresh halibut fillet portions can be stored in your refrigerator and should be consumed within 2 to 3 days. Prior to cooking, store your fresh halibut in a shallow pan or tray on the bottom shelf of your refrigerator.
Thawing:
Fresh halibut fillets arrive fresh, not frozen, and are ready to be cooked & prepared upon delivery.
DPI Packaging
Packaging:
Our fresh halibut fillets are wrapped in butcher paper, then wrapped in bubble wrap to ensure high quality and freshness during shipment. Fresh portions are boneless and skinless.
Serving Sizes:
An average serving size of fresh halibut fillet would be one half pound. This applies to both a fillet entree or other cooking methods such as battered halibut.
DPI Health
Halibut is good source of folic acid, niacin, potassium, selenium, protein, omega-3 fatty acids, vitamin B6 and vitamin B12.

Regular consumption of halibut lowers cholesterol and triglycerides in the blood, and is extremely beneficial in lowering homocysteine levels in the body. Halibut is also good for improving blood flow and distribution of nutrients to the entire body.
DPI Fishing Grounds
DPI Fishing Seasons
FISHING SEASON (Available Fresh)
AVAILABILITY (Frozen)
In 1995, Alaska halibut fishing switched to an individual vessel quota system which has increased the availability of fresh halibut to an 8 month annual span, while also increasing the quality of the halibut landed.
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Descrip-o-Meter Related
Flavor Strength Image No
Richness Image No
Detailed Product Information
Nutritional Info
Serving Size: 100 grams
Calories
140
Protein
26.6 g
Fat
2.9 g
Saturated Fat
0.4 g
Sodium
69 mg
Cholesterol
41 mg
Omega-3
0.5 g
Freezing, Storing and Thawing
Storing:
Fresh halibut fillet portions can be stored in your refrigerator and should be consumed within 2 to 3 days. Prior to cooking, store your fresh halibut in a shallow pan or tray on the bottom shelf of your refrigerator.
Thawing:
Fresh halibut fillets arrive fresh, not frozen, and are ready to be cooked & prepared upon delivery.
Packaging & Portion Sizes
Packaging:
Our fresh halibut fillets are wrapped in butcher paper, then wrapped in bubble wrap to ensure high quality and freshness during shipment. Fresh portions are boneless and skinless.
Serving Sizes:
An average serving size of fresh halibut fillet would be one half pound. This applies to both a fillet entree or other cooking methods such as battered halibut.

Health Benefits
Halibut is good source of folic acid, niacin, potassium, selenium, protein, omega-3 fatty acids, vitamin B6 and vitamin B12.

Regular consumption of halibut lowers cholesterol and triglycerides in the blood, and is extremely beneficial in lowering homocysteine levels in the body. Halibut is also good for improving blood flow and distribution of nutrients to the entire body.
Fishing Grounds
Fishing Seasons & Availability
FISHING SEASON (Available Fresh)
AVAILABILITY (Frozen)
In 1995, Alaska halibut fishing switched to an individual vessel quota system which has increased the availability of fresh halibut to an 8 month annual span, while also increasing the quality of the halibut landed.

Featured Recipe: Alaska Halibut with Lemon Dressing

Prep Time: 10 minutes | Cook Time: 15 minutes | Servings: 4

Alaska Halibut with Lemon Dressing
Ingredients:
4 Alaska Halibut Fillets (4 to 6 oz. each)
6 Tbsp Butter, divided
finely grated zest and juice of 1 large Lemon
Salt & freshly ground Black Pepper
2 tsp Dijon Mustard
4 sprigs Lemon Thyme (or ½ teaspoon dried Thyme)
2 Tbsp Olive Oil
2 Leeks (white & light green part only), sliced
2 Zucchini, sliced
5 to 6 oz. Baby Spinach Leaves
2 Tbsp dry White Wine

Directions:
Heat broiler/oven to medium-high heat (450°F).

Rinse any ice glaze from frozen Alaska Halibut under cold water; pat dry with paper towel. Arrange fillets on a spray-coated or foil lined baking sheet. Broil 5 to 7 inches from the heat source for about 5 minutes. Remove fish from oven, and place 1/2 tablespoon butter on top of each fillet. Sprinkle with 2 teaspoons lemon juice, then season with salt and pepper. Return to oven and cook an additional 7 to 10 minutes for frozen fillets or 4 to 6 minutes for fresh/thawed fish. Cook just until fish is opaque throughout.

While the fish is cooking, add remaining butter to a saucepan with the lemon zest, remaining lemon juice and mustard. Heat gently, whisking until melted, then add the thyme. Keep warm.

Heat the olive oil in a wok or large pan; cook the leeks and zucchini over medium heat until soft. Add the spinach and wine or broth, stirring until the leaves have wilted, about 1 to 2 minutes.

Serve the fish and vegetables, pouring the warm lemon and thyme dressing over fillets.
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