World’s Premium Whitefish

Responsible Choice Alaska halibut’s eye-catching pearl white flesh and mild, slightly sweet flavor is sure to satisfy any seafoodie’s appetite. Many consider it to be the “steak” of seafood due to its versatility in the kitchen for many signature dishes. The largest of all flatfish, Alaska halibut can grow well over 300 pounds and are referred to by many fisherman as “barn boards” because of their impressive size.

Commercial halibut fishing began more than a century ago in the 1890s. Company-owned steamers carried several small dories or two-man rowboats. It was quite different compared to today’s modern-day halibut boats, which are much larger and versatile for use in all types of Alaska species fisheries.

Each year the International Pacific Halibut Commission (IPHC) uses scientific data to manage and establish the season and determine catch limits. The North Pacific Fishery Management Council in Alaska is responsible for allocating the catch limits among users and user groups fishing off Alaska and developing regulations for the fishery, in line with commission recommendations.

The commercial halibut fishery is very selective in the fish catches, and the bycatch is minimal. This is due to the extremely large circle hooks used when setting longlines. The circle hooks also increase the catch rates and improve the survival rate of undersized halibut that are caught and released. Other regulations, devices and gear restrictions are enforced to also help reduce bycatch and minimize habitat damage.

Because of these excellent management practices, Hy-Vee proudly places the Hy-Vee Responsible Choice logo on Alaska halibut throughout Hy-Vee’s seafood departments.

Hy-Vee customers can stop in now and try the fish to see why they are called the “world’s premium whitefish.” Have your choice between a nice thick fresh halibut steak or premium trimmed boneless halibut portion.

Author: John Rohrs

I’m John Rohrs, seafood purchasing manager at Perishable Distributors of Iowa, a wholly-owned subsidiary of Hy-Vee established in 1982 to provide a central distribution system for perishable products to Iowa stores. In my job, I work with stores to help create more sales and educate employees on seafood. Through Hy-Vee’s Responsible Choice initiative I’ve enjoyed meeting and communicating with vendors and creating the friendships that make our partnerships work.