Wild Pacific halibut is a perennial favorite—its flesh is thick, meaty, and firm, and its flavor is sweet and rich. The farmed Atlantic halibut we are featuring this week is farmed but, nevertheless, comparable in flavor and texture.
Because wild Atlantic halibut is now endangered, many argue that farming is a necessary conservation strategy. The halibut, who are bottom feeders, are raised in 200-meter-deep pens in the clean, swiftly moving fjord waters in Rogaland. Halibut is excellent sear-roasted, baked, or really any way you choose to cook it. Moderate mercury level. Kosher.
1 lb for: $29.00
8 oz for $14.50
-- Halibut with Spicy Sausage, Tomatoes, and Rosemary (Nick Nutting / Bon Appétit)
-- Poached Halibut in Thai Coconut Curry Broth (Alaska From Scratch)