Halibut

The Pacific halibut is found on the continental shelf of the North Pacific Ocean and Bering sea. They are demersal, living on or near the bottom. The halibut is among the largest teleost (bony) fish in the world. Halibut are strong swimmers and are able to migrate long distances. Halibut size is age and sex-specific, but also follows a cycle that has been related to halibut and other species abundance.

Pacific halibut have diamond-shaped bodies. Halibut have both eyes on their dark or upper side. The color adaption allows halibut to avoid detection from both prey and predator. Being strong swimmers, halibut are able to eat a large variety of fishes such as cod, turbot, pollock, and some invertebrates such as crab and shrimp. Most spawning takes place off the edge of the continental shelf in deep waters about 200 to 300 fathoms (1,200 to 1,800 ft; 370 to 550 m). At six months of age, the young have their adult form and are about 1.4 inches (3.6 cm) long. Young halibut, up to 10 years of age, are highly migratory. Older, reproductively mature halibut move seasonally across areas and between shallower and deeper waters during and around the winter reproductive season. The oldest halibut on record (both males and females) are 55 years old based on otolith (ear bone) measurements.

There is a thriving commercial fishery for Pacific halibut, mainly in Alaska but also along the western coast of North America south to Oregon. Sport fishing for halibut in Alaska is a very popular activity; it is a strong fighter with an impressive yield and firm, white flesh. Over 65 percent of the effort and harvest occurs in Kachemak Bay, Southeast Alaska, the Kodiak area, and near the mouth of Deep Creek in the Lower Cook Inlet. Most halibut caught weigh 15–20 pounds (6.8–9.1 kg), although individuals weighing more than 150 pounds (68 kg) are regularly caught. The International Pacific Halibut Commission (IPHC) manages these fisheries based on large amounts of data taken annually.

Life Cycle

Halibut spawning takes place during the winter months with the peak of activity occurring from December through February. Most spawning takes place in deep waters of 200 to 300 fathoms. Male halibut become sexually mature at 7 or 8 years of age, and females attain sexual maturity at 8 to 12 years. Females lay two to three million eggs annually, depending on the size of the fish.Halibut are the largest of all flatfish. The largest ever recorded for an Alaska halibut was a 495-pound fish caught near Petersburg, Alaska. 

Fertilized eggs hatch after about fifteen days. Free-floating eggs and larvae float for up to six months and are transported up to several hundred miles by currents of the North Pacific. During this stage, many changes take place in the young halibut, which rise to the surface and are carried to shallower waters by prevailing currents. In the shallower waters, young halibut then begin life as bottom dwellers. Most young halibut ultimately spend from five to seven years in rich, shallow nursery grounds as in the Gulf of Alaska and Cook Inlet.

Younger halibut, up to 10 years of age, are highly migratory and generally migrate in a clockwise direction east and south throughout the Gulf of Alaska. Halibut in the older age classes tend to be much less migratory. Older fish often use both shallow and deep waters over the annual cycle, however they have much smaller “home ranges” than younger, more migratory fish.Younger halibut, up to 10 years of age, are highly migratory and generally migrate in a clockwise direction east and south throughout the Gulf of Alaska.

Commercial Fishing

Commercial halibut fishing began in the 1890's with company-owned steamers carrying several small dories (two-man row boats), from which the fishing actually was conducted. Thereafter, smaller 60' to 100' schooner type boats, specifically designed for halibut fishing, were used in the fishery carrying crews of 5 to 8 deckhands. Most halibut boats used today are more versatile and also take part in the salmon and crab fisheries.

Halibut fisheries have changed dramatically over the past several decades. In the 70's, halibut was fished for during a 5 month season. In the late 80's, only two openers of 24 to 48 hour lengths were available. This "derby style" fishing produced huge landings but low quality catch, not to mention, the extraordinary risks fishermen took during these short periods to secure their seasonal income. In 1995, 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.

Today, commercial Pacific halibut fishing is regulated by the International Pacific Halibut Commission. Members from the U.S. and Canada meet yearly to review research, check progress of commercial fishery, and make new regulations. This management is intended to allow maximum sustained yield of halibut.

The largest concentration of pacific halibut is in the Gulf of Alaska, with most in the Kodiak Island area. A smaller amount exist in the Bering Sea.

Both Alaska and British Columbia halibut fisheries now operate under an Individual Transferable Quota (ITQ) system. Under the ITQ system, fishermen "own" their quota and can fish for it anytime from March 15th through November 15th.

Halibut is also fished for in Russia and Japan. Generally the U.S. and Canada's halibut is superior in quality to Russian halibut, but Russian technology is making improvements that will allow them to be more comparable in quality. Russia and Japan halibut are smaller, averaging 10 to 30 pounds, but have higher oil content.

Alaska halibut accounts for 80% of the North America harvest of Pacific halibut. Annual  quotas now average about 25,000 tons. The U.S imports more than 8,000 tons from both Russia and Japan.

   Halibut are caught using the "long-line" method. This fishing gear consists of units of leaded ground lines in lengths of 100 fathoms which are referred to as "skates". Each skate has approximately 100 hooks spread out along its length. A "set" consist of one or more baited skates tied together and laid on the ocean bottom with anchors at each end. Each end has a float line with a buoy reaching the surface. Hooks are baited with frozen herring or other fresh fish. A skate set could cover several miles of ocean floor. Depending on the fishing grounds, time of year, and bait used, a set is fished 2 to 20 hours before being pulled by a hydraulic puller.

Culinary Uses

Halibut is one of the mildest and most pleasant-tasting fish on the market. It’s white and flaky, contains little oil, and never has an overpowering taste or smell (unless it’s going bad). It can be used in just about any recipe that calls for a mild white fish and can be substituted for other types such as tilapia or flounder.

Depending on where you live, you may cook your halibut differently than others. Nonetheless, halibut is one of the most versatile types of fish available and can prepared in several ways and used in many innovative recipes.

• Grilling – In warm weather locations or during the comfortable summer months, many amateur chefs turn to their outdoor grills to prepare their halibut. It’s best to start with a specially-designed fish basket or other grill basket when grilling halibut fillets. Because this fish is very low in oil, it tends to stick to surfaces, so even with a basket, it’s necessary to keep it oiled. If you wish to enhance the flavor (though it’s certainly not necessary!), choose a dry rub or a very mild marinade that won’t overpower the fish. Because halibut is generally thin – an inch or less in thickness – it shouldn’t take more than 6-10 minutes to grill it over medium heat. Watch it carefully as halibut can dry out quickly.

• Baking – Like grilling, baking can also dry out your halibut. If you’re cooking it in the oven, choose a temperature setting of 325 – 350 degrees and bake for about 20 minutes for a 1 inch thick piece. Brush it with butter or a mild marinade before cooking.

• Broiling – Again, dryness is an issue with broiling but it can certainly produce a good end result if you watch the halibut carefully. Broil the fish about 3-4 inches from the element and brush often with butter, oil, or marinade. A one inch thick piece should take no more than 10 to 15 minutes to cook through and the result is a nice crispy outer layer. You can also take small halibut pieces, about an inch in size, wrap them in bacon and broil them to make a delicious appetizer.

• Pan Frying – Not unlike fried chicken, halibut tastes good when it’s breaded and fried, though this cooking method isn’t quite as healthy as others. It’s best to cut the filet into smaller serving-size pieces before you begin. Heat a frying pan containing oil, butter, or solid shortening. Dip the pieces in egg or milk and coat with flour. Fry a few minutes of each side until crispy and golden brown. Drain excess oil before eating.

• Deep Frying – Chunks or strips of halibut can be deep fried in a pan or a specially designed “fryer”. Dip all pieces in your favorite batter (try a tasty beer batter if you don’t have a favorite yet) and deep fry them a few at a time in hot oil. (Trying to fry all the pieces at once brings down the temperature of the oil and results in poor frying and soggy halibut.) Cook until the chunks are deep brown and crispy. Drain on paper towels before eating and consider serving the halibut with dipping sauces like honey mustard, sweet and sour, or BBQ sauce.