For anyone concerned about Jiko's changing the halibut to sturgeon...

[JESW]

Don't worry!!

I had been a HUGE fan of the halibut and ordered it every time we went to Jiko's. I was concerned when I saw that they changed it to sturgeon but I was willing to give it a try. We were down at the world last week and dh & I got off to Jiko's (alone!)and I ordered the sturgeon - LOVED it!!! They prepare it just like they did the halibut! Really, it is one meal where I really wish I could lick the plate!

Our server laughed when he saw that dh ordered the fillet and I ordered the sturgeon - as he said they are both their signature dishes and we must have been there before!

Jill

 

[John's Mom]

I can't remember what fish Jiko served before the halibut. Everyone was worried when they changed it because it was so good. My DH and DD ordered the halibut on our last trip and loved it. I guess Jiko can really prepare a great fish dish!

 

[SauceBoss]

It should be a regular thing, Halibut has a 5-month season. After that, it's not available to anyone unless it's frozen.

 

[TDC Nala]

Before the halibut, they served monkfish.

The chef over there has said that it is now environmentally incorrect to serve monkfish, so they switched to halibut.

I guess the sturgeon's in season now or something

 

[Dis Ohana]

I've never had either fish, but from the pictures alone this is probably the one dish I'm most looking forward to.

 

[Horace Horsecollar]

Before the halibut, they served monkfish.

Yes. Jiko's Anette Grecchi Gray was one of 10 finalists for the 2007 Seafood Champions Awards, given by the Seafood Choices Alliance, a global trade association for the issue of ocean-friendly seafood.

From http://www.seafoodchoices.com/membership/2007Awards.php

Anette Grecchi Gray, Chef de Cuisine, Jiko, Walt Disney World (Lake Buena Vista, FL) -
Since becoming chef de cuisine at Jiko, Chef Gray has supported seafood sustainability by influencing menu decisions and educating staff throughout Walt Disney World. Under her guidance, the restaurant's signature dish featuring monkfish was replaced with the more eco-friendly Pacific halibut, and she is working with a local producer to meet the restaurant's requirements for a sustainable source of shrimp.​

In other words, Jiko not only has great food and great South Arfican wines, Jiko is also a leader in environmentally responsible seafood.

One more reason why I think so highly of Jiko and Chef Anette Grecchi Gray!