A distinctive, creamy flavoured fresh fish, with a meaty but succulent texture
Fresh steaks are taken from larger Halibut and will have a large central bone and skin that can be easily removed.
Wild caught when available as a by catch, otherwise farmed will be supplied
- Ingredients (Allergens in capitals)
- Halibut FISH
- Net Weight
- Average serving
- 3-4 steaks per Kg
- Storage use by (fresh)
- 2-3 days @
- Storage Use By (frozen)
- Upto 3 months
- Serving Suggestions
- Pan fry for around 5-6 minutes each side, grill for approximately 6-8 minutes each side or bake in the oven. Marinade for 1 hour in a mixture of garlic, chilli powder, cumin, coriander, lemon juice and olive oil. Grill for 6-8 minutes each side or until cooked through. Check out our recipe library for other recipe ideas!
- Related Recipes
- Halibut with Champagne and Peppercorn Sauce
RASS (Risk Assessment for Sourcing Seafood) is a risk assessment tool that has been devised by the Seafish Authority, an independent body that represents the UK fishing industry. RASS supplies up to date information which is presented using a five point system and covers four components - fish stock, management of stock, habitat and by catch from which an informed purchasing decision can be made by the customer.
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