Product #: 11045C
Scientific Name: Coryphaena hippurus
Country of Origin: Costa Rica
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Halibut is a very mild, lean, fine grained but meaty fish. If overcooked it will dry out.
Atlantic halibut are found throughout the northern Atlantic Ocean from the U.S. and Canada to Europe. This is a different species than Pacific halibut (Hippoglossus stenolepis).
Atlantic halibut populations are severely overfished and regulations have not been successful at rebuilding the population. The U.S. Atlantic halibut stock was heavily overfished in the late 19th and early 20th centuries and remains at 5% of the stock size need to produce the maximum sustainable harvest. The U.S. does not allow directed harvest of Atlantic halibut, it may be only be retained in small amounts when caught as bycatch in other fisheries. Even with these limitations on harvest, over 67,000 pounds are harvested per year and this level of harvest may be too high to allow the population to rebuild. Canadaâ€™s stock was also severely overfished in the late 19th and early 20th centuries but may be stable and increasing in some areas, though there is a great deal of uncertainty and lack of data. Canada does allow directed harvest, but at too high of a level to allow the population to rebuild. The minimum size limit is not large enough and allows the harvest of immature fish. Halibut are caught with both longline and trawl nets. Longlines have less of an impact on the seafloor and less bycatch than trawls. Sustainability-minded chefs should be sure to only purchase Pacific halibut or sustainably farmed halibut.
The cheek is a small piece cut from the cheek area of the Halibut mouth - very difficult to acquire
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