Halibut | CUESA

Ferry Plaza Farmers Market »

Sat 8am–2pm | Tue & Thu 10am–2pm | SF

Jack London Square Farmers Market »

Sun 10am–3pm | Oakland

Mission Community Market »

Thu 4pm–8pm | SF

Halibut

California halibut is often confused with or marketed as Pacific or Alaskan halibut. According to Monterey Bay Aquarium, California halibut is most sustainable when caught with a hook-and-line or bottom-trawl method. It should be avoided when caught via the gillnet method, which has a high tendency to ensnare seabirds. Since California halibut is locally sourced from waters directly off California, it is the best option for consumers here.

Both California and Alaskan halibut are mildly flavored with flesh that is flaky when cooked. Halibut’s light flavor makes it a versatile ingredient that can be cooked any number of ways. It has little natural fat, so to prevent it from drying out when cooking you should coat or baste it with olive oil or butter.

In Season

January, February, March, April, May, June, July, August, September, October, November, December

Recipes with Halibut

About CUESA

CUESA (Center for Urban Education about Sustainable Agriculture) is dedicated to growing thriving communities through the power and joy of local food. Learn More »