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Thread: Halibut Fillet Question

  1. #1

    Question Halibut Fillet Question

    While cutting up our halibut last weekend, I noticed one of the fish had pure white flesh, not translucent. Is that indicative of anything I should be aware of? My halibut has always been translucent. This was pure white, like it was allready cooked. Anyone else come across this?

    Doug
    We never really grow up, we only learn
    how to act in public

  2. #2
    Member L. G.'s Avatar
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    Red face "Chalky" Halibut

    That's what's referred to as "Chalky" halibut.

    As described from ADF&G publication:

    What is “chalky” halibut?
    It is not a health hazard to humans. The flesh of
    chalky halibut is bright opaque white, rather than
    translucent like normal flesh. When cooked, chalky
    halibut is drier, but has acceptable flavor and higher
    oil and protein content.

    Chalkiness is not necessarily visible at the time
    of landing but may develop over a period of hours.
    It is caused by a buildup of lactic acid, which reduces
    the ability of flesh to retain water. Important
    factors include exhaustion, water or air tem
    perature, and handling. Chalkiness is also more
    prevalent in August. Overall occurrence in Alaska

    is about 5%.

    http://www.sf.adfg.state.ak.us/state...fs/halibut.pdf

  3. #3

    Default

    Wasn't an arrowtooth flounder, was it? Don't remember if their flesh is white.

  4. #4
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    Default

    every year this comes up.

    just give the meat to someone else who will eat it and think its the best tasting fish they have ever had. You likely wont notice a difference.

    Some say its turbot too....but that will incite a whole different thread with everyones opinions and several arguments about who's right and whos wrong

  5. #5

    Default I think it was halibut

    Quote Originally Posted by skydiver View Post
    Wasn't an arrowtooth flounder, was it? Don't remember if their flesh is white.
    Unless flounder get over 35 lbs.
    We never really grow up, we only learn
    how to act in public

  6. #6

    Default

    Another "oddity" is a black skinned halibut. We caught one last Sunday, about 30#. It also had some black spotting on the blind side. The reaction on my boat was "I don't want that". Quantity wasn't a problem, and back it went. I've seen some of these before, but this was the blackest skin I've ever seen. Anybody else?

  7. #7
    Member Soundfisher's Avatar
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    Default

    Got two of those a couple of weeks ago. They were never froze, but when we cooked them, they were like mush. The taste was not bad, but the texture was like a firm pudding. Nobody wanted to eat it.

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