Wild Alaskan Halibut; A Seasonal and Sustainable Seafood
The 2011 Pacific halibut season opens on March 12 at noon. The total commercial catch limit is just over 41 million pounds, a 18.9% reduction from last year's total. As usual, we'll expect prices to start high for the first fish of the season, and then even out as spring approaches. Last year saw record high prices for halibut and with a reduced quota we don't expect this year to be any different, reports www.megafishnet.com with reference to Santa Monica Seafood.
The majority of the halibut harvested comes from Alaskan waters (32 million pounds of this year's total). The state prides itself on its effective management, not just of halibut, but of all their seafood.
Harvested by fishermen using longline gear, Alaskan halibut gets a GREEN or Best Choice from Seafood Watch. Longlining is a relatively low impact fishing method that results in little to no habitat destruction or accidental by-catch.
Seafood Watch also highlights the management of the fishery which has resulted in a "healthy and abundant" population.
Alaskan halibut is also certified as sustainable by the Marine Stewardship Council.
We love halibut for so many reasons; it's sustainable, delicious and abundant. It's time to think about how you're going to highlight this versatile and well-loved fish on your spring and summer menus! Let us know if you're featuring halibut this March - we'd love to hear how you're showcasing it!