Dispatches from Halibut Season

In Prince William Sound and the Gulf of Alaska, halibut season is one of those special times that always feels both familiar and new. Every year, the quota for halibut (known as IFQ, or Individual Fishing Quota) is set at the federal level by the National Oceanic and Atmospheric Association and shifts depending on how the stock is doing. It’s a system meant to balance conservation with opportunity, and it shapes when and how we head out on the water.

This year, we split our halibut fishing into two windows; once in the spring, and again in the fall. Our first trip lined up with Mother’s Day, which felt fitting in its own way. Instead of brunch and flowers, we celebrated by hauling fish on deck and soaking up that first real burst of spring light. The Sound still held a chill, but the water was calm, the mountains still streaked with snow, and the air smelled like salt and promise. For us, those early-season trips are about shaking off winter and settling back into the rhythm of fishing life.

We saved the rest of our quota for the fall, another favorite time of year. The weather can turn quickly then, but the light is soft and golden, and there’s something about wrapping up the season that feels grounding. By the time the last halibut is landed, you can almost feel winter breathing at the edges.

While most of our catch is sold commercially, we always save a small amount of what we call our “homepack.” It’s the fish that fills our freezer and carries us through the winter which is something we treasure after so much time and effort at sea. For me, it’s one of the most satisfying parts of the work. I love planning out what I’ll make from our halibut. Each meal is a reminder of where it came from and the hands that caught it. These recipes are just a few of my fall kitchen adventures in halibut that I hope you can enjoy at home too!