Halibut heaven: It's fresh, it's here

Fans of fresh halibut, the wait is over. The first shipments of the season, which opened March 10, are arriving by air, van and boat from Alaska to fishmongers around the region, with more expected from other points north when storms clear and more flights can get out.

Dale Erickson, owner of University Seafood & Poultry, recommends shoppers look for fish with firm flesh. Broiling is his cooking method of choice for halibut, but he also likes the fish poached, pan-fried, grilled and in chowders.

"It has enough natural oil in it that you can do anything you like with it," Erickson said.

Harry Yoshimura, manager of Seattle's Mutual Fish, likes his halibut "real basic": lightly sprinkled with salt and pepper, pan-seared on both sides with a little butter and olive oil and then finished in the oven.

Halibut should continue arriving until late fall, when fishermen reach their permitted limits. Prices likely will fluctuate throughout the season, depending on the size and quality of shipments, but right now are between $18 and $20 per pound for steaks and $20 to $23 per pound for fillets.

Karen Gaudette, Seattle Times staff reporter