Schooner Halibut

I just finished reading the article on Schooner Halibut posted at ChefTalk. I have a question in regards to what is the difference in the quality of schooner halibut? Although the article talks quite a bit about the schooner fishing tradition and the captain of the boat why, besides tradition would I want to buy schooner halibut. I would also like to know what if there is a big price difference.

Thanks

[Bob S]

Being a Hoosier myself I take great pride in passing this info on to a fellow Hoosier. As much as there are fish experts, the real fish quality starts with the fisherman. It has been important to our success to have a one-on-one relationship with the fishermen. The fisherman makes or breaks the quality chain. For Schooner Halibut (along with other large fish) it is important that the fish does not struggle......this might sound crazy to you. But a fish that is brought on board and struggles begins to create lactic acid, similar to a marathon runner. The fish meat basically begins to increase in temperature changing the shelf life of the product forever. On the Mark Lundsten's Masonic halibut is pulled on board, stunned, gutted and iced within minutes. I know it doesn't sound like much, but ask any crew....this process takes alot of time. And if you are a real professional....take a piece of plate glass....put a fillet piece of Schooner Halibut on it with a light source below. The Schooner halibut will radiate light.....a competing product will cast a shadow.....but the real test is your taste buds.....cook both, the difference will blow you away.