Knowing where your food comes from and how it made its way to your plate is nearly impossible in today’s world of factory farming and mega-supermarkets. Unless one fishes, hunts or grows their own food you are at the end of a long line of companies and middlemen who handle your food, especially protein.
Ocean to table story of a simple halibut dinner
I shipped about 30 pounds of Alaska fish filets (salmon, halibut and rockfish) to both my daughter in Chicago and to my house in South Florida.
recipe and video at end of post
The boat left Homer, AK at 0630 sharp and we headed out to sea. The captain and first mate, both women, were on their “A” game and shortly put us on a lot of fish (see post here).
The Water was clean, cold and deep. The area we fished was teaming with marine wildlife including eagles, terns, puffins, sea otters and whales, as well as football field sized kelp beds.
Below at depths of 200-250 feet the sea was bountiful of halibut and rockfish.
Here is one of the two halibuts I caught and kept (limit is 2).
The Cleaning & Processing
Ciera, the first mate, cleaned and filleted all the fish that day. I have an amazing video of her cleaning all my fish! At the dock, Homer Fish Processing met us and I elected to have them take the slabs of filets and process them into 1 pound vacuum-sealed and flash frozen packets and then Fedex to their destinations.
This is a simple recipe, that bakes and poaches at the same time and does not smell up the house of fish.
- 1 pound halibut filet (caught or store bought)
- sea salt
- black pepper
- olive oil
- Preheat over to 350 F or 175 C
- coat a sheet of aluminum foil with olive oil
- season the fish with salt and pepper to taste
- squeeze lemon on fish and place a few lemon slices on top
- fold the foil around the fish like a pocket, leave air space to cook
- bake for 20 minutes
- let rest few minutes and enjoy