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Proton-Frozen Local Halibut Fillet

Proton-Frozen Local Halibut Fillet

$ 28.99


This product is available during these seasons:

Spring AvailabilitySummer AvailabilityFall AvailabilityWinter Availability

Our skin on, vacuum-packed, Proton Frozen local halibut (flounder/fluke) is a wonderful white fish option that's moist and tender with a mild flavor. Its lean meat is creamier than its Northern Pacific cousins, making it ideal for gentler cook methods such as pan searing, frying, poaching and steaming. It pairs perfectly with butter sauces, vinegar-based dressings and broths, and is a great choice for fish tacos and ceviche.

Because of its more delicate nature, this local catch tends to fall apart on the grill if not handled with care. Keeping the skin intact during cooking will help prevent this from happening. If using a skin-off fillet, try this trick: lay down a flat layer of half-inch thick lemon, lime or orange slices on top of the grill grate and place fish on top of the slices. Not only will you not have to worry about the fish sticking, you'll simultaneously infuse it with a bright flavor!

What Does Proton Frozen Mean?

When we get more inventory than we can sell in a reasonable time period, proton freezing allows us to preserve it at peak freshness for sale at a later date. The quick-freeze technology reduces ice crystal formation, which is the prime cause of damage to products that are slow frozen in traditional freezers.

The Fishery

Our local halibut offering includes the California halibut (Paralichthys californicus) and Cortez halibut (Paralichthys aestuarius). The species are nearly identical and you may receive one or the other depending on inventory and time of year.

California halibut is found nearshore off the Pacific coastline of California and Baja. The Cortez halibut may be found south of Magdalena Bay on the Pacific side of Baja California and throughout the Sea of Cortez. Both are harvested mainly on hook & line. In Baja this is done by artisanal fishermen operating small day boats known as pangas and working collectively out of the region's coastal villages.


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