-blog created on January 6, 2015
Alaskan halibut is among the largest fish in the sea as well as the largest of all the flatfish. They can grow to more than 8 ft long and 700 lbs. Halibut weighing in at more than 100 pounds are often called "whales" or "soakers", while smaller halibut, weighing in at less than 20 pounds, are often called "chickens". The largest halibut ever caught while sport fishing was 459 lbs. in Unalaska Bay. Alaskan halibut is prized for its delicate sweet flavor, beautiful snow-white color and firm flaky meat. It is an excellent source of high-quality protein and minerals, low in sodium, fat and calories and contains a minimum amount of bones. Giovanni's only gets the best in Alaska halibut, which is very versatile in the kitchen. There are many ways to prepare Alaska halibut including baking, broiling, pan-frying, deep-frying, poaching or barbecuing.
Different parts of the Alaskan halibut yield different types of cuts. A fletch refers to a large halibut fillet. One halibut will yield about four fletches. Halibut also yield roundish cheeks which are extracted from their head area. Halibut cheeks are sweet flavored and are considered a delicacy. Alaska halibut cheeks were Alaska's little secret that found its way to Giovanni's Fish Market some years ago. These firm medallions look like giant scallops, but are every bit as mild as the fillet. These tasty treats are super sautéed, grilled or baked.
If you are looking for the freshest Alaskan halibut around, Giovanni's Fish Market is the place to be. Whether you go and visit their unique store or purchase from them online, you will not be disappointed with the quality and freshness that Giovanni's delivers. Their Alaskan halibut is truly the benchmark for seafood, Alaska halibut is the firm, white mild fish that every menu longs for. Alaskan halibut is most likely the number one choice on many menus, although demand has driven the price to historic levels, Alaska halibut is one fish people don't mind paying for. Alaska halibut from Giovanni's is available in steaks, fillets, and cheeks.