Halibut | CUESA

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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.

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Recipes with Halibut


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