These halibut fillets are wild caught on long-lines by Indigenous fishermen in the Broughton Archipelago, off the northeast coast of Vancouver Island, British Columbia. First Fish, a Toronto non-profit, brings them east after freezing and processing at a CFIA certified facility on Vancouver Island.
Thaw overnight in the fridge and use within three days. Halibut has a clean, flaky bite that suits baking, poaching or a quick pan-fry with butter, lemon and whatever is fresh in the garden this season.
