Fish

Pacific halibut

Halibut del Pacífico

Hippoglossus stenolepis

Saltwater

At a glance

Typical size

15–60 lb; fish over 100 lb are called "barn doors."

Depth

100–600 ft.

Best time

Daylight, especially on the morning tide.

Found in

2 areas

Spot it, size it up and learn its habits.

Identification: Huge, diamond-shaped flatfish with both eyes on the right side, a dark olive-brown top, white underside and a slightly crescent-shaped tail.
Typical size: 15–60 lb; fish over 100 lb are called "barn doors."
Maximum size: About 8 ft and over 500 lb.
Diet: Anchovies, sardines, smelt, small croakers and squid.
Behavior: Lies flat and buried on sand and mud bottom and ambushes fish that swim over it.

Where, when and how deep to look.

Where to find it: Found from Central & Northern California and Oregon & Washington. Sand, gravel and mud banks offshore from Northern California to Alaska; also the Strait of Juan de Fuca.
Habitat: Sand, gravel and mud banks offshore from Northern California to Alaska; also the Strait of Juan de Fuca.
Depth: 100–600 ft.
Fishing depth: On the bottom: 5–60 ft in bays and off beaches.
Best season: Spring through fall in the bays and off the beaches; deeper water in winter.
Best time: Daylight, especially on the morning tide.
Best tides: A steady drift on a moving tide.
Best weather / conditions: Light wind for a slow drift; clear water.

What to tie on and what to throw.

Best bait: Herring, squid, octopus and salmon bellies on a spreader bar or circle hook.
Best artificial lures: Big jigs and leadheads with large grubs, tipped with bait.
Tackle setup: 7 ft medium rod with a conventional or spinning reel.
Hook size: 1/0–3/0 hooks on a Carolina (sliding sinker) rig; swimbaits on 1/2–1 oz heads.
Line: 15–30 lb.
Leader: 20–30 lb fluorocarbon, 3 ft.

The rod, reel, line and lures BigJoe would use.

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Step by step, from first cast to landing.

Go where it lives: Sand, gravel and mud banks offshore from Northern California to Alaska; also the Strait of Juan de Fuca.
Rig up: 7 ft medium rod with a conventional or spinning reel. 20–30 lb fluorocarbon, 3 ft.
Pick your bait: Herring, squid, octopus and salmon bellies on a spreader bar or circle hook. Lures: Big jigs and leadheads with large grubs, tipped with bait.
Fish it: Anchor or drift over the edge of an offshore bank and keep the bait on the bottom; let the fish load the rod before you reel. Use a harpoon or shoot big fish only where allowed.
Time it: Daylight, especially on the morning tide. A steady drift on a moving tide.

Fishing techniques: Anchor or drift over the edge of an offshore bank and keep the bait on the bottom; let the fish load the rod before you reel. Use a harpoon or shoot big fish only where allowed.
BigJoe's tip: Halibut openers can be one or two days — have your boat and gear ready before the day comes.
Catch and release: Catch and release: wet your hands, keep the fish in the water when you can, and release it quickly. Use circle hooks and a dehooker.

Is it good to eat, and how to prepare it.

Edibility: Excellent eating — one of the best-tasting fish in its range.
Cleaning: Bleed and ice it right away. Fillet, then remove the skin and any dark bloodline.
Cooking suggestions: Thick, sweet, snow-white fillets: baked, grilled, fried or in fish and chips. Don't overcook it.

Safety, rules and taking care of the fishery.

Safety warnings: Sharp teeth — use pliers and a net, not your hands.
Regulations: Managed by the International Pacific Halibut Commission with very short all-depth openers set each year by ODFW and WDFW (and CDFW in the north). Check the current dates before you go. Licenses, size and bag limits and seasons are set by each state — the California Department of Fish and Wildlife (wildlife.ca.gov), Oregon Department of Fish and Wildlife (myodfw.com) and Washington Department of Fish and Wildlife (wdfw.wa.gov) — together with NOAA Fisheries and the Pacific Fishery Management Council. Rules change often, and many areas are no-take marine reserves: check before you go.
Conservation: Keep only what you'll eat, release the rest quickly, and follow size and bag limits.

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Sources & photo credits