Lean fish moves fast, so cook it hot and pull it early. Pat it dry, salt it, and sear it hard in an oiled skillet, two to three minutes a side depending on thickness, until it just turns opaque and the flakes begin to separate. Pull it at 130F, and don't push past 135F or it turns tough and dry. A spoon of butter at the end and a squeeze of lemon is all it wants.
Your halibut, portioned and flash-frozen at peak freshness, then packed with dry ice to arrive frozen. Keep it frozen until you are ready; thaw in the refrigerator overnight before cooking.
Our fish comes straight from the fishermen who catch it, line-caught one at a time in the cold waters of Southeast Alaska, then frozen once at peak freshness. Single-origin, wild, and never farmed.
Because quality like this should come with confidence.
At North 36 Farms, your satisfaction isn't just our goal, it's part of who we are. If something's not right, we'll make it right. Simple as that.
Sea to Table
Fish the right way - from the boat to your table.
Fish From a Fisherman
From a fisherman-owned co-op that controls every step, catch to cut.
Wild & Sustainable
Our fish is always wild and sustainably caught.
Single-Origin Alaska
From the pristine, cold waters of Southeast Alaska, and nowhere else.
Hook-and-line caught one fish at a time in the cold waters of Southeast Alaska by a cooperative owned by the fishermen who work these waters, then frozen a single time at the peak of freshness and shipped straight to you. Never thawed and refrozen on its way through a supply chain, the way most fish reaches the counter. Halibut is the largest flatfish in the sea and among the most prized of the whitefish. It is lean where salmon is rich: clean, sweet, and firm, closer to a steak than a delicate fillet. The fishery has been managed through international cooperation since 1923.
Hook-and-line caught in the cold waters of Southeast Alaska, single-frozen at the peak of freshness, and landed by a fisherman-owned co-op we know by name. If something's not right, we make it right.
