Fresh Halibut

Halibuts are coveted for their mild yet sweet flavor...

And unlike their giant Pacific cousins, our local Gulf of Maine/Bay of Fundy Halibut fish range in size from 35 to 150 lbs, making their filets all the more moist. 

Wild-caught by hooks, they are brought in by day boats and sent immediately to market as fresh catch, not frozen as is common with the Pacific fish.

When it comes to cooking, Maine Halibut is extremely versatile in the kitchen - rich and meaty, it cooks white and can be baked, broiled, steamed or poached - and even stands up well on the grill!

We source ours from Portland's premier fishmonger - the same source counted on by the finest seafood restaurants in our famous foodie town. Indulge in fresh Halibut today!

FRESH orders ship via Priority Overnight or Next Day Air service. You will select your delivery date from the calendar at checkout. The cut off time for a Fresh order to be shipped the same day is 9:00am Eastern Standard Time. 

• Orders placed on Monday thru Friday can ship same-day if placed before 9am ET.
• Orders placed on Saturdays & Sundays: earliest ship date is the following Monday. 
• Orders placed with a specific future-arrival* date will ship overnight the day before your selected delivery date.

Saturday deliveries are available in most areas and incur an additional $25 at checkout once selected and verified.

We are unable to ship to APO/FPO, P.O. Boxes, and destinations outside the U.S.A. 

The Tracking Number for your shipment will be emailed to you on the evening your order is picked up by the carrier and scanned into their system.

*Future-arrival: when selected delivery date is three or more days in the future. Live lobster orders ship via UPS/FEDEX/GLS and ONTRAC; Priority Overnight service.

Receiving Fresh Fish:

Keep your Fresh fish exposed to unsafe temperatures for as short a time as possible. 

Do not allow the fish to set outside refrigeration for any length of time unless preparing to cook. Fresh fish should be placed in a plastic bag to prevent any leakage from contaminating any other foods. To maintain the quality of the fish, it needs to be kept at a temperature under 40°F and refrigerated as soon as possible upon receipt. 

Storage Instructions

In the Refrigerator for 2-4 days with gel packs in a soft zip up cooler bag is the best.

Remove the fish from the packaging. Thoroughly rinse the fish in cold water. Pat it dry with a paper towel. Line a plate or pan with a double layer of paper towels and place the fish on the towels. Cover them tightly with plastic wrap or aluminum foil and place in the coldest part of the refrigerator, the top shelf in the back. 

Be sure the fish is tightly wrapped so that if there are any juices from the raw fish, they will not come in contact with any other food.

In Freezer for up to 4 months if not cryovac sealed. If cryovac sealed, much longer. 

If you do not have a Vacuum Sealer at home:

• Be sure you have freezer bags. They are much thicker than regular Zip Locks.
• Lay the freezer bag flat on the counter and place the fish in flat as well.
• Be sure to press all the air out and then seal the freezer bag.
• Grab some newspaper or butcher paper. Get 3 strands of paper. Lay the freezer bag with fish onto the newspaper and then fold the paper around the fish. Imagine yourself as a butcher. Then, seal the flaps with some tape and then write on the tape what you are freezing.

Cooking & Serving

When cooking and serving fish, the meat must be handled properly to prevent contamination. Use a different platter and cooking utensils for cooked fish than what was used for the raw fish, unless they have been properly cleaned and dried after exposure to the raw fish.

Be sure the raw fish does not come in contact with foods that have already been cooked or foods that do not require cooking before being consumed, such as raw vegetables and fruit.If taking cooked fish to be served at another location, be sure to pack the fish so it maintains the proper temperatures. If you are keeping it hot, it should maintain at least a 140°F temperature and if it is cold, it must be kept at or below 40°F.