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Halibut Fillet Skinless

Halibut has a delicious creamy white flesh with a mildly sweet flavour. The firm meaty texture makes it very versatile in the kitchen but it has a tendency to dry out quickly and should not be overcooked. Poaching or steaming brings best results.
The giant among the flatfish Halibut can live to 100 years growing slowly to 2.5m and 100kg upwards. The record for the largest Halibut ever caught is 314kg making it one of the largest bony fish species in the sea. It’s name originates from its popularity as fish supper on Catholic holy days (haly = holy butt = flatfish) when eating meat was not permitted.
Wild Atlantic Halibut lives in deeper seas all over the North Atlantic feeding on any type of fish or crustacean. It is a right-handed flatfish with a thick body and a large mouth. The upper side has a dark chocolate or olive-grey colour. The underside is white. Younger fish (1-3kg) and called Baby or Chick Halibut are lighter and more mottled and can be used whole. Wild Halibut may be better quality but it is rarer and more expensive and more importantly currently rated 5 (to be avoided) by the Marine Conservation Society due to overfishing. Our halibut is from Norwegian farms where Halibut have been cultivated successfully since the 1980s and is Available all year round and at it’s best in the Summer months.
Scientific Name: Hippoglossus hippoglossusProvenance: N.E. Atlantic NorwayCatch or Cultivation Method: FarmedPreparation: Boneless.Refrigerated Shelf Life From Despatch Date: 3 Days
Fat content 1.9%Protein 21.5%.Calories per 100g: 103
Price: £53.50 per kg.

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