Halibut, Atlantic & Pacific, Protein-18.56%, Fat-1.33%, Water-80.34%
Halibut, Greenland, Protein-14.37%, Fat-13.84%, Water-70.27%
The halibut is the largest flat fish and range in size from 5 to 400 pounds and grow to over 8 feet long. All flat fish are opportunistic bottom dwellers that will swallow any suitable food. Flounder can be found in cold, temperate and even tropical waters, however, halibut prefer cold water temperatures ranging from 37 - 46º F (3 - 8º C).
- Fillet the fish. Rinse.
- Immerse in 80º brine for 10 minutes. (Add 2.2 lbs of salt to 1 gallon of water. This makes 80 degrees brine). Rinse and drain.
- Air dry for 1 hour.
- Apply a light smoke at 100° F (38° C) for 30 minutes.
- Increase the temperature to 212° F (100° C) and smoke with medium dense smoke for 120 minutes.