California Halibut (Flounder)
Our local halibut include both the California halibut (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.
California halibut can reach 5 feet and 60 pounds. They live in bays and estuaries at depths up to 300 feet and can be found from the Quillayute River (British Columbia) to Bahia Magdalena (Baja California) and throughout the Gulf of California (also known as the Sea of Cortez). They prefer a sandy bottom although they can be found in the hard bottom areas, camouflaged and partially submerged on the ocean floor as they wait for an opportunity to ambush prey.
Halibut is one of the easiest fish to prepare and prized for its fine texture and delicate flavor. Its flesh cooks up white with a mild flavor and large flake. Halibut is best when broiled, grilled or sauteed and when care is taken not to overcook. Like most other flatfish, California halibut is naturally lean. Cooked just to the point that the center is turning opaque will result in a meat that is sweet and moist.
Year round, March-September are the primary months
Primary Product FormsWhole gutted, Fillets
Boneless IQF Fillets
Day Boat Hand Nets
Average (Click for more info)
Olive Oil Poached Local Halibut
Asparagus, Halibut Brandade, Whole Grain Mustard Creme Fraiche & Bread Crumb Salsa