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IMMEDIATE RELEASE                                        

 March 24, 2008

Oceanaire Seafood Room Features Heart-Healthy Halibut

Prime Alaskan Halibut Season Begins, 

Appropriately Coincides with National Nutrition Month

Houston, TX (March 24, 2008) – The Oceanaire Seafood Room in Houston is featuring first-of-the-season Alaskan Halibut beginning mid-March and continuing throughout the season.  Juicy, succulent and considered by many to be the best tasting halibut in the world, wild Alaskan halibut is also an excellent source of nutrition.   The halibut featured at Oceanaire has been purchased from suppliers who adhere to practices designed to ensure the sustainability of the wild fish.

During its availability, a period coinciding with the American Dietetic Association’s National Nutrition Month in March, Oceanaire’s menu will feature halibut fillets, and will periodically feature a 16-ounce halibut “T-Bone,” a generous portion for health-conscious appetites.       

Oceanaire Executive Chef Trevor White said he likes the low-fat, low-sodium aspects of halibut and the versatility of its preparation. “The meat is tender, firm and sweetly-flavored, and it is excellent for preparing broiled, baked or poached,” he said.

Commonly referred to as the “steak of seafood,” halibut is an excellent source of protein and  nutrients, including magnesium, potassium and vitamins B6 and B12. It is also an outstanding source for essential Omega 3 fatty acids, which are linked to a reduced risk of heart attack and higher “good” HDL cholesterol levels.  

Health benefits may increase with intake of 10 ounces of fish high in Omega 3 fatty acids per week.  “That’s about the size of one standard portion of halibut on the Oceanaire menu,” said Oceanaire Executive Chef Trevor White. 

“The benefits of a diet rich in omega 3 fatty acids are being researched further in relation to eye health, age-related macular degeneration, cancer prevention and Alzheimer's disease,” said Susan Haines, registered dietician and spokesperson for the Minnesota Dietetic Association, “Having halibut is a fun and flavorful way to get the nutrients seafood can add to your overall diet.”

Increasingly, efforts are being made to ensure wild halibut’s sustainability – and Oceanaire’s purchases of the fish are made to support these efforts. 

“We serve Pacific halibut, which is strictly caught via environmentally friendly long fishing lines in deep waters from the coast of Oregon northward to the icy Bering Sea and Gulf of Alaska,” said Oceanaire’s Executive Chef Trevor White.  “Our commitment is to offer fish that is harvested appropriately; and we make our purchases from those who play according to sustainability rules.”   The harvest of Alaskan halibut is regulated by the International Pacific Halibut Commission. 

About The Oceanaire Seafood Room:

With locations in 15 major markets, The Oceanaire Seafood Room offers ultra-fresh seafood and exceptional service, all in the classic style of a 1930’s ocean liner.  Menus change daily based on the availability of the freshest seafood, flown in each day from around the world.  Guests savor entrees such as signature Chesapeake Bay Style Crab Cakes, Jumbo Shrimp Scampi, North Atlantic live lobster, and Alaskan king crab legs.  An expansive raw bar rounds out the restaurant’s award-winning culinary offerings.  For more information, visit:  www.theoceanaire.com

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