halibut

Fresh: Most commonly sold as fresh dressed headless, graded 10/20#, 20/40#, 10/40#, 40/60#, 60/80#, 80#/+. Other fresh forms include fillet ("fletch"), steaks, portions, steak-ready fish (fins and collars removed) and roasts. The muscle that opens the gill-cover (called the "cheek") is also sold fresh.
Frozen: Most commonly sold as frozen dressed headless, graded 10/20#, 20/40#, 10/40#, 40/60#, 60/80#, 80#/+ by quality grade of #1 and #2. Most frozen halibut from Alaska is collar on, tail fin on. Russian halibut is sold in the same size and quality grades, but is collar off and tail fin off.
Value-added: The most common product form is as IQF or vacuum-packed steaks ("loin" or "regular"), packed in 4 ounce, 6 ounce, 8 ounce and 10 ounce sizes. Other popular product forms include frozen fillet ("fletch") and IQF or vacuum-packed fillet portions packed in 4 ounce, 6 ounce, 8 ounce and 10 ounce sizes.

Harvest method: In the United States and Canada, all product is caught using the longline.

Processing Type:Headless
Freezing Process:IQF
Part:Muscle
Style:Fresh
Type:Cephalopod
Category:Mollusks

Country:United States
telephone:1-206-3268393


Processing Type:	Headless
Freezing Process:	IQF
Part:	Muscle
Style:	Fresh
Type:	Cephalopod
Category:	Mollusks

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