The take of halibut is increasing steadily.
Large quantities of herring, plaice and halibut are also taken.
There are also important fisheries for cod, caplin, halibut, red fish (Sebastes) and nepisak (Cyclopterus lumpus); a shark (Somniosus microcephalus) is taken for the oil from its liver; and sea-trout are found in the streams and small lakes of the south.
Agriculture: Industries Middelharnis, Pernis and Zwartewaal are the centres of this branch of fishery, which yields halibut, cod, ling and haddock.
The wonderfully productive halibut fisheries of Hecate Strait, which separates these islands from the mainland and its adjacent islands, have attracted the attention of fishing companies, and great quantities of this fish are taken regularly and shipped across the continent in cold storage.
Though fruit-trees will not bear there is an abundance of edible berries; the rivers and lakes abound with trout, perch, pike and other fish, and in the lower waters with salmon; and the cod, herring, halibut and Greenland shark in the northern seas attract numerous Norwegian and Russian fishermen.
The pursuit of cod, mackerel, herring and halibut fills up, with a winter coasting trade, the round of the year.
Mackerel was a relatively unimportant catch until about 1821, and since then has been an important but unstable return; halibut fishing has been vigorously pursued since about 1836 and herring since about 1856.
Expect plenty of fish options like halibut and lobster, as well as surf and turf specials such as Alaskan king crab legs and braised short ribs.
The menu includes katafi crusted halibut, rack of lamb, hanger steak and natural, free-range chicken.
Settle in to the Bistro and Lounge for cocktails and classic Maryland crabcakes, roasted halibut and country hen dishes.
Located in the city's historic Hotel Felix, this trendy hot spot specializes in artisan-cured meats, oyster dishes and roasted halibut, among other specialties.
The menu, which changes seasonally, is inspired by Mediterranean fare and features appetizers such as oysters, soups, salads and entrees such as paella prawns, halibut, salmon and daily fresh fish specials.
The menu features seafood bouillabaisse, oven-roasted halibut, banana-leaf-wrapped mahi mahi, crispy duck breast, seared sea scallops, New York steak and buttermilk-fried chicken.
This gourmet restaurant uses fresh, locally-grown ingredients to prepare specialties including house-made cavatelli pasta with basil pesto, roasted chicken with sweet corn, roasted Arctic char, braised Alaskan halibut and Wisconsin beef entrees.
Signature entrees include the Pacific halibut with leek and lump crabmeat risotto and the "1855" New York strip with creamed spinach and béarnaise sauce.
It also has a full restaurant menu that includes appetizers such as French onion soup and fried goat cheese and main dishes featuring Dungeness crab and halibut caught by local fishermen.
The lunch menu includes Boston clam chowder and pan roasted shrimp, while the dinner menu offers grilled halibut and rainbow trout.
The dinner menu features such specialties as lamb, organic chicken with Squash Puree, roast butternut squash and figs, halibut, skate and trout, to name a few.
Popular items include filet mignon, pepper steak, veal chops, Dover sole and halibut.
Diamond Grille offers wine, hand-cut steaks, fresh seafood, oysters, salmon and halibut.
Reviews have been as glowing as the restaurant's jellyfish tank: A Seattle Times reviewer particularly recommends the cinnamon pork rice balls, banana blossom salad with soft-shell crab, lily blossom halibut and chili lemongrass tofu noodles.
There are pasta, veal, pork, lamb and poultry dishes, a children's menu and seafood dishes such as baked stuff shrimp and halibut steak.
For the main course, try the halibut with butternut squash and concord grape sauce, or one of the homemade pasta dishes like the cavatelli.
Menu items include chicken, pork, halibut, tuna, shrimp, and swordfish gyros.
The menu also includes grilled salmon, halibut, pork and rack of lamb and has a variety of beverages from espressos and lattes to ice tea, soda, cocktails, beer and a large selection of wines and spirits.
If you are looking for some fresh seafood, there are several menu items, including pan-fried oysters, prawns, crab cakes, grilled swordfish and parmesan crusted halibut.
Entrees on Aqua's menu include albacore carpaccio, Alaskan halibut, sea vass, and coho salmon.
The fresh fish options include Alaskan halibut, Chilean sea bass, and yellow fin tuna, among many other options.
Nonchicken dinners include barbecued ribs, beer-battered halibut and Oktoberfest sauerbraten.
This dimly lit restaurant serves everything you would see being served in Paris: from plump escargot steak tartare, to ravioli printemps and pan roasted halibut.
Start with the Dungeness crab salad or beet carpaccio and continue with house-made cavatelli with lamb, braised Alaskan halibut or flat iron steak with green peppercorn sauce.
The menu includes sugar cane-skewered sea scallops, chorizo-crusted berkshire pork chop, grilled painted hills hanger steak, butter-poached halibut and porcini-crusted painted hills filet mignon.
Entrees are a blend of Italian and French cuisine, ranging from stuffed ravioli to halibut and duck.
The appetizer and entrée selections include tuna tartare, lobster consommé, scallops, Japanese mackerel, sole and Alaskan halibut.
Nolan Ryan boneless rib eye, 12-oz. double cut pork chop, double lamb chops and coriander crusted halibut.
The potato-crusted halibut is pleasing to the palate.
With its dim lighting and circa 1960s decor, and with a dose of Little Italy thrown in, the place certainly provides ambiance to go with its famously good food, including calamari, crab cakes, scallops, pasta and Cajun-spiced halibut.
There are over 20 seafood based dishes on the dinner menu including lobster ravioli, sautéed sea bass with red wine sauce and grilled halibut with curry and spinach.
The signature dish is a juicy halibut steak with a macadamia nut crust and a peanut sauce.
C, Epibdella hippoglossi (from Halibut); ms, the two adoral suckers with the mouth (m) between them; ps, ventral sucker; ov, ovary, to testes.
The city is especially important as a salmon fishing and packing centre (cod, halibut and smaller fish also being abundant); it has also an extensive lumber trade, important lumber manufactories, pressed brick and terra-cotta factories, and dairy interests.
The principal fisheries are those on the Atlantic coast, carried on by the inhabitants of Nova Scotia, New Brunswick, Prince Edward Island, and the eastern section of Quebec. Cod, herring, mackerel and lobsters are the fish chiefly caught, though halibut, salmon, anchovies and so-called sardines are also exported.
In British Columbian waters the main catch is of salmon, in addition to which are halibut, oolachan, herring, sturgeon, cod and shellfish.
Maine markets more clams than any other state in the Union, and the catches of cod, hake, haddock, smelt, mackerel, swordfish, shad, pollock, cusk, salmon, alewives, eels and halibut are of importance.
Some catfish, shad, smelt, halibut, herring, perch, sturgeon, flounders, oysters, clams, crabs and crawfish are also obtained from Oregon waters.
Though cod is much the most important fish (in 1905 fresh cod were valued at $991,679, and salted cod at $696,928), haddock (fresh, $1,051,910; salted, $17,194), mackerel (value in 1905, including horse mackerel, $970,876), herring (fresh, $266,699; salted, $114,997), pollock ($267,927), hake ($258,438), halibut ($218,232), and many other varieties are taken in great quantities.
