Atlantic Halibut

Atlantic Halibut

Our Native Halibut

Firm and dense, with luscious, clean flavor––no wonder halibut has long been one of the most coveted fish on our coast. Best savored simply, we like to sear the white flesh side to a crisp golden brown, then flip and let rest in its rich juices. In very limited supply, when we get it as tightly regulated by-catch, we offer it in thick 8-ounce fillets.

You might also like

Off the Hook - Mac’s Blog

No Sushi at Mac’s Fish House Provincetown - This Week Only Oct 26 - Nov 1

There will be no sushi available at MAC'S FISH HOUSE PROVINCETOWN from Monday, October 26  to Sunday, November 1. Don't worry - this is temporary! We are working on a new menu and sushi service...

Read post >

Know where your fish comes from...

Atlantic Halibut

(Hippoglossus hippoglossus)

When you see "halibut" in most markets it is from the Pacific. Our native Atlantic halibut is rare. Since we focus on our native species, and our fishermen do occasionally land these on a very limited basis, we offer local halibut only occasionally.

  • Halibut are the long-lived giants of the side-swimming flatfish family, native to the cold waters from Labrador to George's Bank. A century ago, it was not uncommon for fishermen to bring in huge halibut weighing hundreds of pounds.
  • All our halibut is "day boat," because it is caught incidentally (not targeted), by local fishermen who are fishing for other species. Only a single halibut per boat per day, may be taken, and it must meet a minimum size requirement.
  • Under the New England Fishery Management Council’s Multispecies Fishery Management Plan updated in 2003, fishermen are not permitted to target Atlantic halibut directly.
  • Fishwatch––The National Marine Fisheries Service's sustainability report––lists Atlantic halibut as depleted after generations of overfishing in the 19th and 20th centuries.