PCC | Delicious, wild Alaskan halibut

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Delicious, wild Alaskan halibut


Known as the "steak of seafood," halibut’s flaky texture and succulent flavor make it the highlight of any meal. It’s meaty but tender, and mild enough to use in a variety of cuisines.

Use it to add heartiness to a summer salad or to liven up an exotic Brazilian stew, or sear it and eat it all by itself. Gussied up or served plain, it’s a luxurious treat that never disappoints!

Halibut is naturally lean and chock-full of important nutrients, including omega-3 fats, B vitamins, selenium and tryptophan, which helps regulate appetite and sleep — and even improves mood.

A decadent Northwest treat

Moist and flaky, halibut is at its best baked, pan-seared or marinated and lightly grilled, cooking methods that allow its mild, sweet flavor to shine. Pay close attention to prevent halibut's delicate flesh from overcooking.

Photo courtesy of ASMI

Sustainably caught

Tribal communities have been fishing Pacific halibut along the Pacific Northwest coast for centuries; luckily for us, it’s still a popular and plentiful fish today. Our wild halibut arrives to us fresh from the chilly waters off the coast of Alaska. It's caught with bottom longlines, a fishing method that minimizes habitat damage and accidental catch.

More good news: The Pacific halibut fishery of Alaska, Washington and Oregon has been certified sustainable by the Marine Stewardship Council, the world's leading certification and eco-labeling program for sustainable seafood.

The fishery is managed carefully by the Seattle-based International Pacific Halibut Commission, the oldest fishery commission in the world. It monitors the fishery to ensure delicious halibut will be available for centuries to come.

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