Pacific halibut is Alaska's anchor white fish, sweet and firm with the largest fillet of any flatfish, served pan-seared, beer-battered or alderwood-fired across Anchorage seafood houses.
Where to eat it: 4 restaurants across 1 city.
Pacific halibut has been a staple of Alaska Native diets for thousands of years; Homer 225 miles south of Anchorage claims the title of Halibut Capital of the World. The commercial fleet runs May through September. Glacier BrewHouse, opened 1996, has built its alderwood-fired halibut into Anchorage's most recognised plate.
Common allergens: Fish
Tip from the editors. Halibut overcooks fast. Pull at 50C internal; the residual heat will carry it to 55C, the sweet spot.
Glacier BrewHouse runs Sat-Sun brunch from 11:00-15:00 on 5th Avenue with alderwood-fired Alaska salmon, hollandaise and a house IPA on tap for the crowd.
Order: Alderwood-fired Alaska salmon with hollandaise and house IPA on tap
Simon and Seafort's runs the Cook Inlet view downtown since 1978 with USDA prime steak, fresh Alaska halibut, weekend brunch, private rooms and a sustained.
Crow's Nest is Anchorage fine dining: 20th floor of Hotel Captain Cook, sommelier-led wine programme and Chef Cameron Richardson driving Alaska seafood.
South Restaurant runs an all-day brunch on Old Seward Highway with a Croque Madame, seared scallops and Kaladi Brothers coffee bar at the South Anchorage.
Order: Croque Madame with seared Alaska scallops on the side
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