Common Name	Pacific Halibut	Conservation Notes
Scientific Name	Hippoglossus stenolepis	Sustainability Ratings/Certifications
Market Names	Common Halibut	Buying Tips
Sushi Name	Hirame (true name "Ohyo")	Health/Nutrition

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Pacific Halibut Market Alert - updated March 2012

Halibut prices, which have more then doubled since 2007, are poised to head even higher when the 2012 season opens March 17th. That’s because the International Pacific Halibut Commission, which manages the fishery in U.S. and Canadian waters, announced at its annual meeting in February that this year’s quota would be reduced about 18 percent to 33.5 million pounds.

Catches of Pacific halibut have been steadily declining over most of the past decade, from a high of about 76 million pounds in 2004. Most of the decline in catches this year will come from the central Gulf of Alaska, where the quota is reduced 5 million pounds to 17 million pounds.  The quota off Southeast Alaska has increased slightly from 2.3 to 2.6 million pounds, while B.C. fishermen saw a slight decrease from 7.6 to 7 million pounds. Out west, the Bering Sea and Aleutian island quota was reduced from 8 to 6 million pounds.  The quota off the West Coast will be about the same at just under 1 million pounds.

Longer term, biologists at the Halibut Commission are worried about the continuing decline in halibut stocks. Adding to their concern is the fact that as they get new data it looks like halibut stocks were much lower than they originally thought, which means previous quotas were set too high.    

How much higher halibut prices can go, though, remains to be seen before sticker shock sets in. Wholesale prices last year for fresh H&G 20/40 halibut fluctuated between $8 and $9/lb. FOB Seattle most of last season, about $1-$1.50/lb. more than the 2010 season.  That puts the price of skinless fillets and portions to restaurants at well over $20/lb., making halibut a very, very pricey entrée. And only the most upscale retailers can move much fish to consumers when they have to charge almost  $30/lb. to make their margins. Still, halibut is a very tasty fish. But at these price levels, consumers may start deciding it’s not that tasty. 

Conservation Notes

Life History/Inherent Vulnerability: Pacific halibut are long-lived and slow to mature, making them vulnerable to fishing pressure.

Status of Stocks/Abundance: Pacific halibut, which are found from northern California to the Gulf of Alaska, have a relatively healthy abundance, although catches have been declining in recent years. The reliable abundance is mainly credited to responsible management.

Fishing Impacts on Habitat: Most halibut landed off North America is caught with bottom longlines. Although the gear does have contact with the seafloor, it doesn’t cause substantial damage. However, the gear’s precise impact on habitats is poorly understood. Off Alaska, longlining has been shown to negatively impact deepwater corals that are slow to recover from the damage, according to the Blue Ocean Institute.

Bycatch, Nature and Extent: Seabird bycatch is a concern in this fishery because the birds go after baited hooks as they come off the boat and numerous birds have been killed as a result, including some endangered albatrosses. Management procedures in this fishery are in place to mitigate seabird bycatch, including the mandated use of seabird avoidance devices on longline vessels.

Management Effectiveness: In 1995, an individual quota system replaced the derby fishing system, allowing halibut fisherman a set quota they could harvest any time during the season, eliminating the incentive to fish competitively. Pacific halibut in North America is regulated by the bilateral International Pacific Halibut Commission (IPHC), which is regarded as having a very good track record. In addition to quotas, management measures include size limits and scientific research-based decision-making.

Sustainability Ratings and Certifications

	Seafood Watch	SeaChoice	FishWise	Blue Ocean Institute	New England Aquarium	Marine Stewardship Council
Alaska & Washington Longline	Best Choice	Best Choice	Best Choice	Light Green	A List	Certified
Oregon & California Longline	Best Choice	Best Choice	Best Choice	Light Green	A List
British Columbia Longline		Some Concerns		Light Green	A List	Certified

Rating Explanation

The bottom longline halibut fisheries in Alaska, Washington (combined) and British Columbia (separately) are certified to the Marine Stewardship Council's standard for sustainability. Because the fishery is organized on an individual quota system and well-managed by the IPHC, Seafood Watch recommends U.S. Pacific halibut as a "Best Choice." SeaChoice rates the B.C. halibut fishery as "Some Concerns" because of the inherent vulnerability of the species due to a slow growth rate and late age to maturity. SeaChoice is also in the process of reassessing this fishery due to new information regarding habitat effects from the fishery and overall management effectiveness.

Buying Tips

• The large majority of halibut comes from Alaska (~80%), the rest from British Columbia, and very little from the U.S. West Coast.
• When fresh product is not available, distributors often thaw H&G halibut, and then fillet it in a process known as "refreshing."
• Previously frozen halibut cooks faster than fresh halibut and has a reputation for being dry.
• Fresh halibut is available in-season from major distributors and frozen (or refreshed) halibut is available year-round.
• Halibut "cheeks" are a delicacy cut from the head area next to the gills, with a texture similar to crab. The size of the cheeks can range from a few ounces to over a pound.

Nutrition and Health

 *FDA mercury advisory- limited consumption for children

Acknowledgements

• Seafood Watch by Monterey Bay Aquarium
• Blue Ocean Institute
• SeaChoice
• Seafood Choices Alliance
• Environmental Defense Fund
• NOAA National Marine Fisheries Service