Halibut have four fillets. Two dark and two
white. You'll notice upon filleting that halibut have one long
fillet and one short fillet on each side. This is because of the gut
cavity. Also notice the dark portion of the meat. The
dark meat is what tastes fishy and should be trimmed prior to
packaging. Properly bleed halibut will have less blood, whiter
meat and it will taste far less fishy. When packaging your halibut
fillets or steaks, do not rinse them with fresh water, use salt water!
The fresh water causes the meat to not last as long in the freezer.
Some fish packagers leave the skin on fillets because they say it prevents
freezer burn. I like the skin off because that's one more thing to
cause the halibut meat to taste fishy. If you think your halibut
meat might be on the "fishy" side, simply soak it in milk for an
This halibut weighed
Bait: herring & salmon
belly on a circle hook with a Trophy Torch lighting the way.
here to order a Trophy Torch
We hope you enjoyed
L. Beath 2000 halibut.net a division
of Pacific Lure Communications