THE HARVEST
Wild Pacific halibut have been commercially harvested off Canada’s west coast since the late 1880s. The fishery played a vital role in shaping British Columbia’s culture, communities and economy.
Today the fishery is comprised mainly of small family-owned businesses with many fourth and fifth generation fishermen. First Nations are also a significant and growing part of the fishery accounting for approximately 25% of the commercial halibut fishing licences.
Each year the fishery provides thousands of jobs for British Columbians, generates economic benefits for coastal communities and millions of export dollars for BC, and produces food for Canada and the world.
Flat out Facts
Wild Pacific halibut is harvested by Canada’s commercial fishing families with the greatest pride and skill to provide top quality food while also following strict management measures to ensure a sustainable resource for future generations.
HARVEST AREAS
• More than 90% of Canada’s commercial harvest of wild Pacific halibut is caught between the northern tip of Vancouver Island and the Alaskan border.
• The wild Pacific halibut fishery takes place in less than 0.7% of Canada’s Pacific marine area. Continued access to this footprint is vital to ensuring the fishery can continue to meet sustainability objectives.
• The majority of the wild Pacific halibut is caught between ocean depths of 75 and 550 metres (250 and 1,800 feet).
HARVEST GEAR
Canada's wild Pacific halibut are harvested in a small-boat fishery that uses longline gear to bring the fish on-board one at a time.
HARVEST PROCESS
1. PREPARATIONS:
• The captain with two to four crew members prepares the vessel for the fishing trip.
• Prior to leaving port, the vessel must hail out to notify the federal Department of Fisheries and Oceans (DFO).
• The crew prepares the gear while the vessel travels to the fishing grounds.
2. BAITING & SETTING GEAR:
• The crew baits the circle hooks with either fresh or frozen salmon, pollock, squid, herring or a mixture.
• The crew sets the gear and lets it soak for about twelve hours.
3. BRINGING FISH ON-BOARD:
• The crew pulls the line on-board one hook at a time.
• Every fish caught is recorded in the fishing logbook and by a video-based, government-approved electronic monitoring system that also tracks vessel location.
• The harvested fish are quickly stunned, bled, dressed (gills and viscera are removed) and then stored in the hold of the vessel with ice.
4. BRINGING FISH TO PORT:
• Prior to leaving the fishing grounds, the vessel hails in to notify DFO of its estimated catch, landing location, date and time.
• The vessel must offload at a designated landing port, where the entire catch is validated by a government-approved dockside observer.
5. PROCESSING & DISTRIBUTION:
• The wild Pacific halibut are processed into various product forms and then distributed in Canada and around the world for seafood consumers to enjoy in restaurants or at home.
Our wild Pacific halibut fishing families have shared photos and details about harvesting wild Pacific halibut. How Flat out Fantastic is that!