California Halibut (Paralichthys californicus), California Flounder
While similar to the Pacific halibut which are found further north, local halibut are distinctly different. They are smaller in size and their fins are rounded, whereas the N. Pacific halibut’s fins are pointed, giving the fish a diamond shape. The meat is also leaner thus causing the meat to cook and taste differently.
Halibut is a very versatile fish for cooking but don’t overcook! It also a great product for sashimi or Crudo because of it soft flesh and mildly sweet flavor. RHS carries the highest quality California halibut, so most restaurants prefer to use this product as sashimi.
RHS’s local California halibut are all caught by handline (rod and reel). RHS’s team of local fishermen will migrate after this summer product from Monterey to San Francisco. This low-impact method of fishing does not harm the environment and avoids most bycatch.
Furthermore, in 2011, the California Department of Fish and Game created a stock assessment report and found the central California halibut population to be healthy and not overfished.
This popular commercial and recreational fish is monitored closely, and there is a low threat of overfishing this local product.
As a 100% transparent and sustainable seafood supplier, Royal Hawaiian was one of the first seafood processors in the country to collaborate with the Monterey Bay Seafood Watch program to ensure that we only sell products from fisheries that are responsibly harvested or aquacultured.