March typically kicks off spring and warmer grilling weather, but in
Alaska, this marks the opening season for harvesting Pacific halibut. Braving the elements of Mother Nature, Alaska halibut long-liners make their way out in the rough waters in hopes of landing this first-of-the-season catch.
Considered the “steak of seafood,” Alaska halibut has earned its reputation as the world’s premium whitefish for its firm white, flaky texture and sweet delicate flavor. Halibut is considered one the most versatile fish, and the thick, meaty texture can hold up to a number of cooking methods and sauces. When the season opens in March, seafoodies around the country look forward to adding this prized fish to their menus, fresh seafood counters and dinner tables.
When it comes to managing fisheries, no one does it better than the state of Alaska. Many years ago, the halibut season consisted of derby-style fishing methods, meaning there were predetermined, very competitive fishing periods that were 24 to 48 hours in length, sometimes in dangerous weather conditions. Now, the International Pacific Halibut Commission meets every year to examine scientific data in an effort to ensure that this fishery can maintain a healthy stock for future generations to enjoy. Due to these tight management practices, quotas and strict harvesting method, you find Hy-Vee’s Responsible Choice logo displayed on all of our fresh Alaska halibut.
Our Responsible Choice halibut is some of the freshest you can get in the Midwest. All of our Alaska halibut is flown in overnight from Alaska to Des Moines International Airport, where it is then delivered to Hy-Vee’s PDI Distribution center in Ankeny, Iowa. The halibut then goes through our strict USDC Inspection Program before it is ready to be shipped out to stores that very day. Depending on your store’s delivery schedule, the halibut on your plate may be less than 72 hours from being out of the water. Now that is fresh!