Halibut

Halibut is a powerful, versatile flatfish with a mild flavor and firm texture — widely sought after, often misunderstood, and incredibly capable when handled with intention.

About Halibut

Halibut carries a lot of expectation. For many visitors, it represents Alaska at its most impressive — big fish, big fillets, big stories. Locally, it’s often seen differently: abundant, practical, and better understood through use than celebration. Size matters here, too. Smaller halibut tend to offer better texture, while very large fish can be tougher and less forgiving. Understanding how halibut behaves is what separates novelty from truly good eating.

Flavor & Texture

Halibut has a clean, mild flavor and a firm, meaty texture that holds together exceptionally well. When cooked gently or smoked, it behaves much like other hearty proteins — able to stand in for chicken or pork in familiar dishes without losing structure.

How It’s Offered

Raw:
Fresh halibut is dense and substantial, best suited for confident cooking. It performs well when portioned and showcased, but also holds up beautifully in composed dishes where structure matters.

Sushi-Grade:
Select halibut portions are handled with raw preparations in mind. Its clean flavor and firm texture make it well suited for sashimi, poke, and other minimal preparations when handled and prepared properly.

Cheeks:
Halibut cheeks are a small, tender cut that cooks quickly and rewards simple preparation. Their soft texture and clean flavor make them a favorite for pan-searing or light cooking.

Smoked:
Smoking brings out halibut’s hearty, protein-like qualities. Smoked halibut has a texture and presence that allow it to be pulled, folded, or incorporated into dishes where structure and substance are important.

Dip:
Halibut’s firm flesh and mild flavor make it an excellent base for dips and spreads, especially when smoked. It carries seasoning well and creates a rich, satisfying result without overwhelming the palate.

Burgers:
Ground or chopped halibut holds together well, making it a strong candidate for burgers and patties. Its clean flavor and sturdy texture allow it to take on familiar formats while still feeling distinctly its own.

Best Uses

Smaller halibut often offer better texture than very large fish

Very thick halibut portions often cook more evenly when cut against the grain into steak-like pieces, especially when feeding a group.

Halibut holds up well in dishes where structure matters

Use it confidently as a substitute for chicken or pork in familiar recipes

Smoked halibut works especially well in pulled, folded, or mixed preparations

There’s more than one way to eat halibut

Notes From Our Smokehouse

Halibut shows up differently depending on who’s cooking it. Some serve it simply; others look for ways to use what’s in the freezer. Understanding how it behaves makes all the difference.

Halibut are born with an eye on each side of their head. As they grow, one eye slowly migrates to the other — a quiet reminder that growing up can get a little weird.

Ways We Love Using It

A handful of delicious, well-loved ways we like to use it.

What We Offer

This is one way Kodiak shows up on the table.

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