Here in Kachemak Bay one of our neighbors is a man named Tim Wilkes, a fisherman who provides the majority of our fish here at the lodge. Twice a week he brings his catch to our dock. Here's a small Halibut that was caught 30 minutes prior to being butchered. The fish was firm and still in rigor-mortis, unbelievably fresh. I decided to age most of the fish for one day, for lunch we decided make a dish of Halibut Crudo for the guests.
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| 15# Halibut Caught 30 minutes prior to being butchered (apologies for the messy station) |
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| Shaved Halibut, Rutabaga Mustard, Celeriac Ice, Crispy Kale, Spruce Oil and Vinegar |
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