Filet O' Halibut

Dispatches from Halibut Season - Part 1

By Kinsey Brown, @ironandpearls
Fisherwoman, F/V Lucid Dream

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.

Fisherwoman Aviva Kiniko hauling halibut.

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.

The halibut catch.

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—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.

Kinsey's Fillet O' Halibut.

Filet O' Halibut

Serves 4

These halibut patties are crisp on the outside, tender and flavorful inside and freeze well for an easy meal! Easily made in the airfryer or Serve them with lemon wedges, a simple green salad, or tucked into buns for halibut sandwiches.

Ingredients

• 1 lb halibut chop

• 1 red bell pepper, finely diced

• ½ small white onion, finely diced

• 1 clove garlic, minced

• 1 egg

• ½ cup panko breadcrumbs

• 2 tbsp mayonnaise (or Greek yogurt)

• 1 tsp Dijon mustard

• 1 tsp lemon juice or zest of ½ lemon

• ½ tsp salt

• ¼ tsp black pepper

• ½ tsp smoked paprika (optional, or use Old Bay for a classic seafood flavor)

• 1 tbsp chopped fresh parsley or cilantro

Instructions

Finely dice or grate the red pepper and onion. In a small skillet, heat a touch of oil over medium heat. Sauté the onion and bell pepper for 3–4 minutes, until softened and fragrant. Let cool slightly.

In a large bowl, combine the halibut, sautéed vegetables, garlic, egg, breadcrumbs, mayonnaise, mustard, lemon, salt, pepper, and paprika. Mix gently until everything comes together. The mixture should be moist but firm enough to form patties. If it's too wet, add a little more breadcrumbs.

Burger mix.

Divide the mixture into 4-8 portions and shape into round patties about ½ inch thick. Place them on a plate or tray and chill in the refrigerator for 10–15 minutes to help them firm up.

Preheat your air fryer to 375°F (190°C). Lightly spray the basket with olive oil. Arrange patties in a single layer (cook in batches if needed). Air fry for 8–10 minutes, flipping halfway through, until golden brown and cooked through. Internal temp should reach at least 145°F.

Burgers with Kinsey's daughter, Odi, and Captain Zeke.

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