Canadian Halibut with Skin

Mild, flaky, and delicately sweet, this halibut is line-caught from the cold northern waters of Canada. The skin crisps beautifully in the pan, locking in moisture while adding a savory edge to each bite. A versatile fish that shines in both simple and refined preparations.

Ways to Enjoy It：

* Pan-seared skin-side down until golden and crisp.

* Roasted with olive oil, lemon, and fresh herbs for a light main.

* Grilled over high heat for a smoky, charred finish.

* Gently poached or steamed and served with seasonal vegetables for a clean, elegant plate.