A whole boneless loin from the largest flatfish in the sea - one long, thick cut of firm, snow-white fish.
Roast it whole and carve it at the table, or cut it into steaks thick enough for a hard sear. An impressive way to serve a fish that already eats like a steak.
Three ways, depending on your kitchen. In the oven, set the whole loin on a parchment-lined sheet pan, rub it with oil and salt, and roast it hot at 400F until the flakes just begin to separate. On the grill, lay it straight on the grates or a grill tray over medium heat and close the lid, since its firm flesh holds together well over fire. In the pan, cut it into thick steaks and sear them hard in an oiled skillet, two to three minutes a side, finishing with butter and lemon.
Any way you go, pull it at 130F and no higher than 135F, since lean fish dries fast. Watch it close at the end and pull it early. Halibut rewards a light hand.
Your whole halibut loin, vacuum-sealed 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 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 in the cold waters of Southeast Alaska by small-boat fishermen who own the cooperative they fish for, 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 - lean, clean, 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.
