200 Gms Up 300/500 Gms, 500/1000 Gms, 1 Kg up 300/500 Gms, 500/1000 Gms, 1 Kg up
5kg Per Box
Method of Catch
LHP – Hand Lines & Pole Lines (Hand Operated)
Fillets Skin On
Gilled & Gutted
Halibut are often boiled, deep-fried or grilled while fresh. Smoking is more difficult with halibut meat than it is with salmon, due to its ultralow fat content. Eaten fresh, the meat has a clean taste and requires little seasoning. Halibut is noted for its dense and firm texture. It is a nice meaty whitefish with mild flavour and texture. A very versatile fish, one of our favorites. The best way to cook Halibut is to poach it - either in a good fish stock or white wine, with cooking liquors then used as a base for some superb sauces (delicate flavours work best). Supremes are also good pan-fried - but care should be taken not to over-cook and dry them out.