Once home, I rinse the fish, wrap it loosely in wax paper and set it on a tray lined with ice in the refrigerator. My favorite way to cook halibut is to coat it in fresh herbs and let it “marinate” ...
Chef Pyet DeSpain and her sous chef Gabby journey to Hydaburg, Alaska—home to the Haida. In Haida Country on Alaska’s Prince of Wales Island, Chef Pyet DeSpain fishes for giant halibut, witnesses a ...
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