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Wild-Caught Halibut

| (2) 6 oz. filets

Line-caught in the North Atlantic off coastal US and Canadian waters, our Halibut is flaky and firm with a crisp, clean flavor, Halibut is low in fat but loaded with good stuff like protein, magnesium and selenium. It’s fantastic on the grill and in the oven or stove-top. It’ll flake off your fork and melt in your mouth.

Grill
Stovetop
Oven
Halibut
Despite its low fat content, halibut is a hearty fish and does beautifully on the grill, in the oven or on the stovetop. Halibut is best when cooked to a low internal temperature. If properly cooked, it will flake beautifully at about 120°.

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Atlantic Halibut is the world’s largest flatfish, reaching sizes of up to 8 feet in length. It yields an enormous amount of dense, lean and highly textured meat. Unlike most cold water fish, it is exceptionally low in fat, yet it is still packed with protein, vitamins (particularly Vitamin Bs) and a healthy dose of Omega-3 Fatty Acids.

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Rastelli's Halibut

Flat out, the best.

At the northwestern edge of the Sargasso Sea, the Gulf Stream meets the frigid arctic waters of the North Atlantic, creating the ideal ocean habitat for Atlantic Halibut, which flourishes in the temperate-to-cold water. Our MSC-certified fishery hauls in small catches of Halibut caught on day-boats by hook-and-line. The fish are cleaned and fileted onboard before blast freezing them to seal in the freshness.

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