COAST Halibut | Making the Cut

September 27, 2011

Talk about fresh! We recently headed down to Coast, on Emad’s recommendation, to watch the fastest butcher in the city clean a 45lb halibut. From the delivery of the fish in the morning, all the way to the delivery of the dish hitting the table, we were there to catch on film just how it all goes down.

Just a few quick facts—that even we couldn’t believe. Coast alone goes through up to 80+ lbs of halibut a day and is the most popular seafood dish served in the restaurant. The restaurant goes through 500+ lbs a week of other types of fish such as salmon, cod, red snapper, swordfish and mahi mahi. Keeping it local, we bring in our halibut from the Haida Gwaii region of British Columbia. Masa, our butcher, comes from Hokkaido, Japan and has been working in kitchens for more than 30 years. We are so lucky to have him!