SaltysKissyKissy Salty’s Chefs LOVE Halibut! We’re elated to tell you that fresh wild Pacific halibut is now available at all Salty’s restaurants in the Great Pacific Northwest. Salty’s chefs, pictured here left to right, Portland Chef Josh Gibler, Corporate Chef Jeremy McLachlan, Redondo Chef Gabe Cabrera and Alki Executive Chef Paolo Carey-DiGregorio invite you to taste wild halibut at its prime, the beginning of the season. They’ll prepare it for you simply grilled with a citrus herb butter or ask for our preparation of the day. As our Fishmonger Chris Darst says, “You haven’t lived until you’ve sat out in the rough waters of the Pacific Ocean for hours on end waiting to snag a behemoth halibut and struggle to yank that puppy out of the water. It is crazy how big halibut can grow. Among the largest fish in the ocean, they can grow to more than 8 feet and 700 pounds. Any halibut over 100 pounds are referred to as ‘whales’ or ‘barn doors,’ and anything under 20 pounds are called ‘chickens.’ Halibut is known for its delicate flavor and white, flaky meat. A large halibut fillet is called a ‘fletch,’ and one halibut yields four fletches. Halibut also have sweet-flavored roundish ‘cheeks,’ which are extracted from the head area.” Halibut season runs from the end of March through the beginning of November. In the 1970s, halibut season lasted for five months. In the late 1980s, only two openers of 24 to 48 hours were available, producing huge landings, but low catch quality. Click here to read Salty’s Fishmonger’s Blog on this season’s wild halibut catch. Click here to peruse Salty’s menus and then make your reservation today to enjoy wild Pacific halibut in its prime. It doesn’t get any better! Salty’s at Redondo Beach is located at 28201 Redondo Beach Drive South in Des Moines; 206-937-1600; website here.]]>