Cold smoked Pacific halibut is everything you love about Pacific halibut — it’s addictively salty yet delicate in flavor, firm in texture, and just the right amount of fancy — but in a ready-to-eat form. A slice of cold smoked Pacific halibut on a buttery cracker is snacking perfection.
Cold Smoked Pacific Halibut 101
When you're ready to enjoy your package of cold smoked Pacific halibut, remove it while frozen from its packaging, then thaw it overnight in a separate airtight container in your refrigerator.
This lean, mild species is dry-brined in salt and brown sugar, then smoked with a blend of hardwoods. This preservation process produces a cold-smoked Pacific halibut that has a delicate sweetness and is slightly firm in texture, ready to enjoy right out of the pack.
An 8-ounce pack of cold smoked Pacific halibut contains 10-12 slices of fish, or about 4 servings. Each serving contains no fat and only 60 calories, and is packed with 14 grams of protein and over half your daily recommended intake of vitamin D.
Pacific Halibut Facts
Pacific Halibut can be found across the Northern reaches of the Pacific Ocean, but most of them have made their home in the Gulf of Alaska. These large flatfish — a family of fish that includes flounder, sole, and turbot — are the largest of their gang and can live to be between 25 to 55 years old. They spend a lot of their time laying low on the ocean floor, blending into their surroundings and preying upon other bottom dwellers like crabs, clams, octopus, and other groundfish, including smaller halibut.
How to Enjoy Cold Smoked Pacific Halibut
When you're ready to enjoy your pack of cold smoked Pacific halibut, remove it while frozen from its packaging, then thaw it in a separate airtight container in your refrigerator.
Tuck into a spicy-salty flavor bomb with our recipe for spicy halibut onigiri, made with cold smoked Pacific halibut and inspired by your favorite takeout-style sushi rolls.
For something more elaborate, include it in a seafood charcuterie with a zesty condiment like pickled shallots. Check out our blog post on seafood charcuteries for some inspo.
Or go rogue and slip a slice of it onto some homemade arepas with a drizzle of lime-spiked crema.
