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Chang International Inc.  |  North America  |  Phone: 206.283.9098  |  info@changinternational.com
Ocean Gala Marine Resources Co., Ltd.  |  China  |  Phone: 86.532.8253.9999  |  oceangala.com
Pacific Halibut 

Most Pacific Halibut is caught with bottom long-lines that
cause little habitat damage and have low levels of incidental
catch. The Pacific Halibut fisheries of Alaska, British Columbia
and Washington are certified as sustainable to the standard
of the Marine Stewardship Council (MSC).

The Russian catch currently is not certified as an MSC fishery.
Pacific Halibut, a bottom-dwelling groundfish, is primarily
found in the coastal North Pacific Ocean and Bering Sea.

Pacific Halibut are caught also by way of "bottom gill-net" -
employed in Russian fishing grounds. Long-line fishing
method causes little habitat damage or by-catch.

The International Pacific Halibut Commission (IPHC)
manages Pacific Halibut in Alaska. Each year, the IPHC
conducts a population assessment and reviews indepen-
dent assessments to set annual catch limits. These limits
are allocated among licensed fishing vessels, giving each
boat a prescribed percentage of the total. This process has
resulted in longer fishing seasons, while keeping the
population healthy and abundant.

Pacific Halibut from the U.S. are listed as a "Best Choice"
on the Monterey Bay Aquarium Guide.

Fisheries managers adopted an individual fishing quota
(IFQ) program for the Alaska commercial long-line fishery in
1995 (Canada implemented a similar program in 1991).
This program allocates a set quota of the allowed harvest
to individual fishermen, allowing them the flexibility to
harvest their quota within a longer season.

This program extended the fishing season to almost 9 months,
increasing the value, safety, and efficiency of the fishery.
Consumers can now enjoy fresh halibut nearly year-round.

This fishery is considered to be among the best-managed
sustainable fisheries in the world.

6/8 oz., 8/16 oz., 1/3 lb., 3/5 lb., 5 lb./up

"Custom cut/processed" to exact customer specifications
(inventory held in the USA available by contract/agreement).
Products available include; straight cuts and bias cut
"pre-cuts"; We specialize in unique hand-cut portions, as
small as -1 oz., 1-2 oz., 2.0-2.5 oz., and larger - perfect
fish and chip portions, all the way to 4, 6, or 8 oz. or
more "Center of the Plate" portions.

version offered image
Chang Versions Offered

Cooking Suggestions
Pacific Halibut can be prepared in a variety of ways.
Steamed, baked, broiled, fried in batter or breading,
roasted, en pappiote, pan-fried, grilled (flat-top or char-
grilled), stir-fried, or sauteed. Halibut is very versatile
and is simply a delicious firm white meat.

cooking catfish
Nutritional Information Pacific Halibut:
  • Serving Size (140 g)
  • Calories 110
  • Calories from Fat 18
  • Total Fat 2.0g 3%
  • Saturated Fat 0.4g 2%
  • Cholesterol 70mg 23%
  • Sodium 95mg 4%
  • Protein 24.0g
  • Iron 0.35 mg
  • Energy 70 kcal
  • Total lipid (fat) 0.3g
  • Fatty acids, saturated 0.4 g
  • Fatty acids, monounsaturated 1 g
  • Fatty acids, polyunsaturated 0.5 g

Nutritional Information