Home
Regions
Washington
Oregon
British Columbia
Alaska
Great Lakes

Education
Faculty
Online lessons
Classroom courses
SU Seminar Pictures

NEW!!! - Fishing Clubs

Steelhead University

Editorial & Product Reviews
Letters to the Editor
How to start your own charter business

Guest Editorial - RE: Wildlife Commission

Guest Editorial - RE: Selective Fishing

Guest Editorial: Thank You Gary Loomis

Guest Editorial: Gary Loomis

CCA - Pacific Northwest Chapter

CCA - Pacific NorthWest

Product Reviews

Recipes

Smoked Salmon Recipe #1

Smoked Salmon Rub

NorthWest Salmon Candy

Online Resources

Swell Watcher
Canadian Weather
Online charts/maps
Fishing derby schedule
Fishing reports

New! Animated Fishing Knots

Recommended Fishing Guides & Charters
River Guides
Saltwater Charters

Ask the pros

Photo gallery



2008 Seasons

NorthWest Salmon Derby Series
Washington Seasons and Regulations
2007 Washington Salmon Fishing Season
2008 Washington Halibut Season
Puget Sound Crab Season
Puget Sound Shrimp Season
 
Oregon Seasons and Regulations
BC Seasons and Regulations
California Seasons and Regulations
Great Lakes Seasons and Regulations and info
Lake Michigan Seasons and Regulations

Northwest Weather Forecasts
Washington Weather
Oregon Weather
Northwest Weather from NOAA
Marine Weather Stations
Washington Weather Radio

Tides and Currents
Northwest Buoy Reports
Tides & Storm Surge Information
Pacific NW Tides & Currents
British Columbia Information

River & Stream Levels
Washington River Levels
Oregon River Levels
Select a specific river

State Agencies
WA Dept. of Fish & Wildlife
OR Dept. of Fish & Wildlife


Fishing Licenses

WA State Fishing License
OR State Fishing License
BC Fishing License

Boat Launches
Washington Launches
(search by county)
Oregon Launches
(comprehensive search)

Species Info
Salmon
Halibut
Ling Cod

Salmon Indentification

Contact Us
Contact emails and info
Advertising rates and info
Updates
New! How to fillet halibut
New! How to fish for Ling Cod
How to rig cutplug herring
How to smoke salmon
Smoked salmon recipe #1
Ilwaco & the ocean
Barkley Sound, BC
Deep trolling for Chinook
How to brine herring
How to fillet salmon
Reel Maintenance

New Salmon Scenter™
Fishing reports
Win FREE tackle!!

How to fillet a halibut

What do you need to Fillet a Halibut:

  1. A Dead Halibut
  2. VERY sharp knife

The first cut: Picture the Halibut in your mind as four sections, two on each side. The first cut is about " from the backbone, the length of the Halibut. Be careful not to cut into the stomach cavity, as the bile can ruin the meat

The stomach cavity has a hard ridge running around it, and is easily seen.

The first cut completed
Cutting away from your hand with your VERY sharp knife, start from the tail end, letting your knife ride across the bones. Take care to end up with the same amount of fingers you started with.
Repeat the procedure on the other side of the backbone of the halibut. If you find it easier to cut away from yourself, rotate the Halibut.
Flip the Halibut and repeat the fillet process on the other side.
Halibut Cheeks are considered a "treat". They are easily seen as a slight hollow. Slice around them, letting the tip of your knife ride on the bone.
Final Cut
Halibut Cheek - Small, but tasty.
Remove the skin (which is very tough). Start 1 inch from the tail end and holding your knife at a 45-degree angle, cut away the skin.
When finished, cut your fillet into serving sizes. Whatever you don't intend to eat within 3 days, vacuum pack. A properly vacuum packed and frozen halibut will still be good a year later.
NOTE: Save the white skin from the Halibut. Cut it into strips, as it makes an excellent bait to tip your Halibut jigs or bait rigs. Halibut skin is so tough that if you miss your strike, you won't have to reel up 200' to see if your bait is still there.

Our Favorite Halibut Recipe

I have been told this is the same recipe that Anthony's uses to prepare their Halibut

For 4 servings
4 (7 to 8 oz) fresh fillets (halibut or ling cod)
8 oz dry white wine (Chardonnay or Chablis)
1 tsp kosher salt
1 cup fine, dry bread crumbs
1 cup mayonnaise
cup sour cream
cup red onion, very finely chopped
2 tsp. Fresh dill, chopped
4 sprigs fresh dill
Marinate fillets in white wine mixed with kosher salt for 1 hour. Drain and coat each fillet with bread crumbs. Mix mayonnaise, sour cream, red onion, and fresh dill together. Spread on top of filets like frosting. Place fillets in baking dish moistened with 1 oz of white wine and 1 oz of water. Bake at 350 degrees for approximately 45 minutes (depends on how thick the fish is). Bake until the fish is just flaky in mid portion.


var _qevents = _qevents || []; (function() { var elem = document.createElement('script'); elem.src = (document.location.protocol == "https:" ? "https://secure" : "http://edge") + ".quantserve.com/quant.js"; elem.async = true; elem.type = "text/javascript"; var scpt = document.getElementsByTagName('script')[0]; scpt.parentNode.insertBefore(elem, scpt); })(); _qevents.push({ qacct:"p-C_MSqeWAyGww0" }); 9,269,241,235,272,199,279,180,234,176,212" href="puget_south.html">