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Premium farmed halibut fillets, skin on, 150–200g per portion — some of the best halibut we’ve seen. Halibut is the largest flat fish in the sea (whole specimens have been recorded at half a ton), with a delicious white-fleshed firm meaty texture that’s prized in chef cookery. Best prepared with plenty of liquid — halibut cooks fast and dries quickly if treated like cod.
Pack details
- Fillet size: 150–200g each
- Form: skin on
- Catch: farmed
- Storage: keep at −18°C; defrost overnight in the fridge before cooking
How to cook halibut
The cooking aim with halibut is to keep moisture in: the flesh holds together beautifully but dries quickly past the point of doneness. Stop cooking the moment the flesh has turned opaque and is just starting to flake.
- Butter-poach: in melted butter with thyme and lemon for 6–8 minutes — the chef-grade way.
- Pan-sear: 3 minutes skin-down in butter and oil, flip for 1–2 minutes off-heat.
- Bake en papillote: with white wine, butter, lemon and dill for 12–15 minutes at 200°C.
- Grill: 3 minutes per side under a hot grill, basting with butter.
Pair with a chilled Chablis, white Burgundy or English sparkling wine.
Sourcing and delivery
Premium farmed halibut fillets, skin on. Dispatched frozen from our UK warehouse in insulated packaging.
