Local and Sustainably Caught San Juan Islands Halibut Arrives at Elliott’s Oyster House

Photos attached courtesy of Elliott’s Oyster House.

SEATTLE, WA – Elliott’s Oyster House is pleased to announce the arrival of fresh San Juan Islands halibut to the restaurant.  This succulent fish is available to diners starting today March 19.

Caught in the deep waters around the San Juan Islands by the Finkbonner family and supplied in partnership with Elliott’s good friend and seafood partner –Jones Family Farms, Lopez Island, the halibut is distinct genetic stock that does intermingle with Alaskan halibut normally caught off the Washington Coast.  They are hook and line caught under very careful conditions by native treaty tribes, who are permitted to harvest these fish commercially.

“Our local halibut is among the best I’ve tasted with a meaty and succulent texture and high fat content,” said Executive Chef Robert Spaulding.  “The halibut paired with sweet and silky parsnip puree, crispy potato cake and spicy chorizo highlights it’s texture and flavor.”
The following dishes are available on the menu today (and while supplies last).

Puget Sound Halibut.  39

Pan Seared with potato rösti , parsnip puree and chorizo sausage gremolata.

Grilled Halibut Tostadas.  12
Duck fat tortillas fried crisp, fresh grilled halibut, pancetta, avocado and cilantro.

Written by Charles Koh

Founded EatSeattle, and has continued to use his expertise as editor-in-chief to guide the website’s growth over the last five years. Koh’s experience focuses on digital marketing and social media, and has been a part of several companies, some of which he created, specializing in both areas over the course of his career. Koh was previously with Google and Zagat where he helped expand and grow communities worldwide.

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