What is “chalky” halibut?
It is not a health hazard. The flesh of chalky halibut is a bright, opaque white color, rather than translucent like normal flesh. When cooked, chalky halibut is drier, but has acceptable flavor and higher oil and protein content. Chalkiness is rarely visible when the fish is boated but develops 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 may include exhaustion, water or air temperature, and handling. Chalkiness is also more prevalent in August. Overall occurrence in Alaska is about 5%. To minimize chalkiness, kill and ice your fish promptly upon landing. How much edible meat can I expect to get from a halibut? This depends somewhat on the skill of the filleter, but your skin-on fillets should be 50-60 percent of the weight of the fish. Don’t forget to remove the cheeks, they’re great! How well do halibut survive catch-and-release? Halibut do not have a swim bladder and do not suffer severely fr
