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FOOD
August 11, 2012
Halibut is notoriously difficult to grill due to its low fat content. The brining process helps solve that problem, but there are a few more tricks as well. First, don't overcook it. Halibut is best when cooked to a low internal temperature. It will readily flake at only 118 degrees, the equivalent of a rare steak. Also, before grilling, brush a super-fine veil of homemade, or if you must, store-bought mayonnaise on both sides of the fish. This will help keep it from sticking to the grill.
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CALIFORNIA | LOCAL
February 5, 2014 | By Kate Mather, This post has been corrected, as indicated in the note below.
A Mexican national was found guilty of second-degree murder and other federal charges Wednesday in the 2012 death of a veteran Coast Guardsman who was fatally injured when his boat was struck by a panga off the Santa Barbara coast, prosecutors said. Chief Petty Officer Terrell Horne III's death made him the first Coast Guardsman murdered in the line of duty since 1927, officials said. Horne, who spent 14 years with the Coast Guard, was posthumously promoted to the rank of senior chief petty officer.
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FOOD
August 11, 2012 | By Michael Cimarusti
The cure for anything is salt water: sweat, tears or the sea.¿ - Isak Dinesen Salt is the one ingredient that every person has in his or her cupboard. If you are like me, you might have several varieties from various far-flung sources. I've got smoked salt, mined salt, salt from the peaks of the Himalayas and salt derived directly from the sea, including my three favorites, fleur de sel , Maldon salt and sel gris . One of salt's most miraculous attributes is its ability to preserve foods.
TRAVEL
September 15, 2013 | By Christopher Reynolds
More often than it should, my mind slips away to Alaska. To follow, you'd need to fly to Anchorage, rent a car, then drive to Homer, as I did in the summer of 1994. Homer is nice - a quirky hamlet on the Kenai Peninsula where eagles fly, bears swat at leaping salmon and your halibut might outweigh you. But Homer is only the jumping-off spot for my daydreams. My happy place is six miles across Kachemak Bay: Halibut Cove, once a fishing settlement on the island of Ismailof, then a ghost town, now an artists colony and summer apparition.
FOOD
June 28, 2006
Total time: 25 minutes Servings: 6 Note: Use mesquite wood chips. 6 halibut fillets (2 pounds), about 2 inches thick Salt and freshly ground black pepper 6 slices thinly sliced prosciutto (about 3 ounces) 1 1/2 pounds yellow and red grape tomatoes 6 basil leaves, thinly sliced 1 1/2 tablespoons olive oil 1 teaspoons red wine vinegar 1. Cut the fillets into equal-sized pieces about as wide as a slice of prosciutto. Because of the size of a halibut fillet, you will probably end up cutting across the fillet, making pieces that are roughly square.
FOOD
August 11, 2012
Total time: 1 hour, 15 minutes, plus brining and refrigerating time for the fillets Servings: 6 to 8 Note: This recipe requires the use of a kitchen scale. Opal basil is available at select gourmet and farmers markets. Brined halibut 50 grams salt (scant ¼ cup) 600 grams water (generous 2¼ cups) 400 grams ice cubes (scant 4 cups) 3 pounds center-cut skinless halibut fillet 1/4 cup mayonnaise 1. Combine salt and water in a large mixing bowl and stir to dissolve the salt.
CALIFORNIA | LOCAL
December 23, 2009 | By Jeff Gottlieb
The SEA Lab is a small aquarium in Redondo Beach that about 20,000 schoolchildren visit each year to look at the fish. Sometimes they even get the chance to touch them. But over the weekend, someone went a lot further than that by stealing two 30-pound California halibut and more than 20 spiny lobsters from the outdoor tanks. A pool of blood was found next to the 5,000-gallon halibut tank, presumably from injuries the fish suffered. Brent Scheiwe, the SEA Lab's program director, said there was no evidence of a break-in.
BUSINESS
April 8, 2010 | By Hal Bernton
In 1911, Tordenskjold, a 75-foot schooner hewed from old-growth fir, left the Ballard, Wash., docks for its first season of halibut fishing off Alaska. Back then, sails supplemented the power of a feeble two-cylinder gas engine and the crew fished from small dories that launched over the side into the perilous North Pacific waters. Today, the Tordenskjold runs on diesel and the dories are long gone. But this boat still heads north each spring to join in a halibut harvest that over the last century has helped establish Ballard as a hub of the North American fishing industry.
CALIFORNIA | LOCAL
April 13, 2000 | JESSICA GARRISON, SPECIAL TO THE TIMES
Though most of the victim was barbecued and eaten at a party, district attorneys won a confession from the man who stole the beloved 50-pound halibut Big Mama from her hatchery tank in Redondo Beach last month. Taras Poznik, 24, was sentenced to six months in jail and six months in an alcohol treatment facility for the theft of Big Mama and 19 other fish, a crime that his lawyer said he committed in a drunken stupor. "He was as drunk as a skunk.
BUSINESS
February 5, 1990 | MARTHA GROVES, TIMES STAFF WRITER
Along this city's colorful Fisherman's Wharf, in coffee shops and on weathered piers, the fishermen hang out and talk of how successful Mike (Candy) Mitchell, "Johnny T." Tarantino and Phil Battaglia have been at catching halibut. Too successful, many competitors grouse.
NEWS
June 7, 2013 | By Noelle Carter
Looking for something perfectly cool for a hot summer day? Oh, and simple? And ready in about an hour? Try ceviche. Specifically, this scallop ceviche recipe requested by Amanda in Encino: "We spent the weekend in Los Cabos and had an incredible scallop ceviche dish at the Tequila & Ceviche Bar at Las Ventanas. It was so fresh, I think it came straight from the Gulf of California. The chef said they marinate the scallops in lime juice to "cook" them. It looked beautiful, tasted even better and seemed pretty simple to make.
NEWS
January 21, 2013 | By Mary Forgione, Los Angeles Times Daily Travel & Deal blogger
Starwood Hotels and Resorts rolled out a discount this month that features prix-fixe lunch and dinner menus at restaurants including J&G Steakhouse at the W Washington, D.C. , and Kelvin at the W San Diego. The deal is good for three-course meals at 75 restaurants around the country for members of the hotel group's loyalty program, which is free to join. The deal: Show a Starwood Preferred Guest card (or proof of membership on a smartphone) and have lunch for $20.13 and dinner for $30.13 at selected restaurants.
NEWS
August 11, 2012 | By Noelle Carter
Master Class is back in session this week, and chef Michael Cimarusti shares his secret to great grilled halibut: brining. "The brining of meats is common. Lots of people brine their Thanksgiving turkey. At Providence , we have taken to brining certain fishes. The one that has yielded the best results is Alaskan halibut. The technique also works with other white-fleshed fish and even salmon, but I especially like it with halibut, which has a certain reputation among cooks. "Halibut has many fans and just as many detractors, who are not wrong when they say that it is not the most flavorful fish.
FOOD
August 11, 2012
Halibut is notoriously difficult to grill due to its low fat content. The brining process helps solve that problem, but there are a few more tricks as well. First, don't overcook it. Halibut is best when cooked to a low internal temperature. It will readily flake at only 118 degrees, the equivalent of a rare steak. Also, before grilling, brush a super-fine veil of homemade, or if you must, store-bought mayonnaise on both sides of the fish. This will help keep it from sticking to the grill.
FOOD
August 11, 2012 | By Michael Cimarusti
The cure for anything is salt water: sweat, tears or the sea.¿ - Isak Dinesen Salt is the one ingredient that every person has in his or her cupboard. If you are like me, you might have several varieties from various far-flung sources. I've got smoked salt, mined salt, salt from the peaks of the Himalayas and salt derived directly from the sea, including my three favorites, fleur de sel , Maldon salt and sel gris . One of salt's most miraculous attributes is its ability to preserve foods.
FOOD
August 11, 2012
Total time: 1 hour, 15 minutes, plus brining and refrigerating time for the fillets Servings: 6 to 8 Note: This recipe requires the use of a kitchen scale. Opal basil is available at select gourmet and farmers markets. Brined halibut 50 grams salt (scant ¼ cup) 600 grams water (generous 2¼ cups) 400 grams ice cubes (scant 4 cups) 3 pounds center-cut skinless halibut fillet 1/4 cup mayonnaise 1. Combine salt and water in a large mixing bowl and stir to dissolve the salt.
CALIFORNIA | LOCAL
June 28, 1996 | LEN HALL, TIMES STAFF WRITER
Other surfers often snicker when Mike West paddles his surfboard out into the lineup at Trestles or San Onofre wearing a fanny pack and toting a rod and reel. But their laughs turn to amazement when they see West's rod bending in half and his surfboard spinning as he reels in a 40-pound halibut, as he did recently at San Onofre State Beach. "I usually get a shout, a yahoo! or something like that," said West, 45, of San Clemente, a veteran surfer and former lifeguard.
NEWS
April 22, 1993 | MATHIS CHAZANOV, TIMES STAFF WRITER
As he stood on the dock at Fisherman's Village in Marina del Rey, 19-year-old Damon Armelin's sardine-baited line suddenly went taut, pulling his rod into an arc. "Fish are ON! Fish are ON!" he cried. In seconds, a member of the species Paralichthys californicus flipped out of the water before him. Quickly, the California halibut was thrown, gasping, onto a measuring table: 17 3/4 inches. With the limit set at five a day of 22 inches and larger, this one was too small to keep.
CALIFORNIA | LOCAL
May 13, 2011 | By Tony Barboza, Los Angeles Times
The halibut derby is back. Whether the halibut are is another question. The storied Marina del Rey fishing tournament returns after a year on hiatus Saturday as the "Save the Halibut Derby," an acknowledgment that the contest may have played a role in the depletion of the fish in Santa Monica Bay. In years past, contestants reeled them in by the hundreds. But by 2009, the catch had shriveled to a mere handful. For decades, as many as 1,000 anglers set out by boat, kayak and float tube to hook the monster halibut that would win them a place in the record books.
BUSINESS
April 8, 2010 | By Hal Bernton
In 1911, Tordenskjold, a 75-foot schooner hewed from old-growth fir, left the Ballard, Wash., docks for its first season of halibut fishing off Alaska. Back then, sails supplemented the power of a feeble two-cylinder gas engine and the crew fished from small dories that launched over the side into the perilous North Pacific waters. Today, the Tordenskjold runs on diesel and the dories are long gone. But this boat still heads north each spring to join in a halibut harvest that over the last century has helped establish Ballard as a hub of the North American fishing industry.
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