Halibut and Sablefish

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by

amanda

  • When was the last time you wrote your Senator?

    When was the last time you wrote your Senator?

    The Total Allowable Catch [TAC] for halibut varies by area in Alaska and is determined by the International Pacific Halibut Commission. In the Aleutian Islands and Bering Sea Area(s), halibut TAC has gone down from its 2025 limit. Largely considered undisputedly responsible for many declining fish stocks in Alaska and around the world, trawling is…

  • Observations on the decline of Alaska’s King Salmon

    Observations on the decline of Alaska’s King Salmon

    Reading, Starving Orcas and the Fate of Alaska’s Disappearing King Salmon, reported by Julia O’Malley; published on July 19, 2023, about starving orcas, upon mention of Kenai Peninsula College’s presentation on the state of salmon given in April 2023 by Peter Westley, ass. Professor of Alaska Fairbanks College of Fisheries and Ocean Science, I was…

  • Smoked Sablefish Simply Superb!

    Smoked Sablefish Simply Superb!

    Portions, pin bone out, Smoked Sablefish fillet, $33/lb  Ready to thaw and serve at room temperature with bread and white wine or  heat through in the oven and enjoy as a main course entre served with a side of winter squash, fall greens and big glass of red on a cold night.  From simple to…

The 2012 harvest season for halibut and sablefish is now open for commercial fisherman in Southeast and the Gulf of Alaska.  Join now to receive Otolith’s CSS 2012 wild halibut and sablefish in May or call to place an order for delivery.  CSS Enrollment Form 

Halibut is an extremely versatile and appealing fish due to its mild flavor and supple flakiness.  It cooks quickly and goes with almost any menu or meal’s theme.  Small 5 oz. portions of a lean and lovely halibut fillet make an excellent accompaignement to wild salad creations and zesty sauces poured over pasta and fish.