Eat Pacific Halibut

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This Alaskan staple is the region's most popular deep-sea sport fish and an important commercial catch. Pacific halibut usually feed on the ocean bottom in relatively deep water and range from 20-pound “chickens” to 100-pound-plus “barn doors.” As adults, they have eyes on one side of the head (almost always on the right) with a white belly and a gray-greenish top. The white, flaky meat has a delicate flavor and makes for excellent eating. They're served grilled, seared, and baked; they come cooked in sauces and within chowders. For a particularly fun meal, try halibut deep fried in beer batter—basically Alaska’s version of boardwalk fish-and-chips. If you’re a purist, go for an expertly grilled fillet that's lightly seasoned. It can be as good as it gets. Available fresh from spring to fall, with summer months as prime time. Many dinner-oriented restaurants serve halibut year-round. You can also find them in grocery stores and specialty seafood retailers. Depending on the catch and timing, halibut fillets can be relatively expensive, comparable in cost to Chinook salmon. Watch for bargains in grocery and warehouse stores in June and July.

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