The Cook Inlet halibut average from 20 to 50 pounds. The fishery is a strong one, which of course will produce those 100 pounds + monsters you always hear about. The limit is two halibut per person per day. The trip lasts between 6 to 8 hours, depending on the tides and weather. No three hour tours here! Most likely you will be fishing the high tides, although occasionally those low tides offer some good angling.

Cut the skin off the halibut if needed. Then cube the halibut into equal sized chunks. Boil 8 cups of water, and add ½ cup sugar and ½ cup of salt. Bring to a rolling boil. Add chunks of halibut and boil for about 75-90 seconds. After about 45 seconds the halibut begins to float, continue to cook for about 30 seconds. Scoop out halibut with a slotted spoon and place on paper towels to dry. At this point you can check to see if the halibut is done, you want the center of the fish to be slightly undone. The fish will continue to cook as it dries on the paper.

Cut the skin off the halibut if needed. Then cut the halibut into inch wide by two inch long strips. Keep them around the same size, this will help ensure that all the pieces will be done at the same time.  Start with three bowls. One for olive oil, one for parmesan cheese and one for bread crumbs.  Once all the halibut is sliced, dip them in the olive oil first then the bread crumbs and parmesan. Arrange them on a foil covered pan.