Cortez Halibut (Flounder)
This tasty delicacy cooks up quickly resulting in a white, flaky flesh and mild flavor. It is complemented well by spice rubs, sauces and in stews.
Halibut is prized for its fine texture and delicate flavor. Our local halibut include both the California flounder (Paralichthys californicus) and the Cortez halibut (Parlichthys aestuarius). Neither is to be confused with Pacific halibut, the giant flatfish of Alaskan and Canadian waters that sometimes reaches more than 100 pounds.
The little known Cortez halibut exists only in the Gulf of California (also known as the Sea of Cortez). Reaching up to 3 feet and 50 pounds, it is the largest flatfish in the Gulf of California and common near shore during cold water months. It is found in the first 150 feet of the water column over sandy and muddy soft bottoms where it camouflages itself from prey.
The Cortez halibut is similar to the California halibut (flounder) but with a broader body and more fin rays. Both are excellent baked, broiled, fried, sauteed, and poached.
January - July
Primary Product FormsG&G, H&G, Fillets
Day Boat Hand Nets
Sea of Cortez - Gulf of California
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