Characteristics of the Fish
- Best tasting part of the halibut
- Succulent naturally shaped portions
- Approx. 10 count per one pound pack
- Similar texture and size to large scallops
- Sourced from hook and line harvest halibut
Details of Harvest and Seasonality
- Gear Type: Long line low impact harvest
- Primary Fishing Management: Int’l Pacific Halibut Comm.
- Harvest Season: March-June/ September-Novenber
- Regional Harvest Area: Southeast Alaska and Gulf of Alaska
Suggested Cooking & Handling
Thaw halibut cheeks before cooking. Using a clean lint free cloth or towel pat each halibut cheek to remove any excess moisture before cooking.
Sear: (preferred method because of even heat temperature and simplicity)
- 375 F degrees, sear halibut cheeks in lightly greased pan using high heat tolerant oil or butter for 10 minutes per inch of thickness or 4-5 minutes per side.
- Remove cooked halibut cheeks for thickest pieces and less time for thinner pieces.
- Avoid cutting or disturbing the cooked halibut cheeks before serving. Rest for 4-6 minutes to complete the cooking process.
- Halibut cheeks are best served with sea salt and lemon to taste due to their remarkable naturally delicious flavor and easy preparation.
- 325-350F degrees, place lightly greased halibut cheeks directly over medium heat. High heat tolerant oils work best to avoid scorching. Do not close the grill. Cook for 10 minutes per inch of thickness or 4-5 minutes per side. If your grill rack has large grill pattern use a grill pan to prevent loosing halibut cheeks through the rack.
- Rest halibut cheeks for 4-6 minutes before serving to complete cooking using the residual heat remaining trapped within each tender halibut cheek.
- When done on each side halibut cheeks should flip easily. If they are resistant to flipping then they are not ready; allow another minute then try again
Sushi & Ceviche:
- Otolith’s 20 minute Quick Thaw is required for safe consumption of raw or ceviche sushi-grade wild seafood.
- halibut cheeks are excellent for making sushi and ceviche. Their distinct fat and protein composition lends flavor and texture to any sushi or ceviche creation.
- Simple sashimi made with halibut cheeks and seasoned sticky rice are as beautiful as they are delicious.
- For sushi, adding ingredients that are green or red and crunchy will contrast the opaque white color and soft buttery texture of the halibut cheeks.
- Halibut cheeks sashimi with a side of seaweed salad is an easier alternative to rolling your own sushi.
- Don’t forget the wasabi and soy sauce condiments.
Amanda’s Serving Suggestions
- For a quick and amazing exceptional dinner, I serve micro greens, thinly sliced pan-seared rare halibut cheeks with a drizzle of truffle lemon olive oil and garlic infused organic soy sauce.
- After my halibut cheeks are thawed using Otolith’s 20 Minute Quick Thaw, I pat them dry and preheat a med-high small skillet with 1 Tbs of butter and cook 2 halibut cheeks per person for 3 minutes per side uncovered.
- Thinner halibut cheeks may take less time and thicker halibut cheeks may take longer. Allow the cooked halibut cheeks to rest on a platter for 2-4 minutes before serving. This final step will allow the residual heat of the halibut cheeks to complete the cooking for a warm rare center.
- Placed sliced halibut cheeks on a small plate along side a small bunch of micro greens then drizzle the olive oil and soy sauce over the plate. Course sea salt and fresh cracked pepper optional.
- If you like a bit more acidity to your dressing try adding pomegranate syrup to your soy sauce. Shake well before drizzling over halibut cheeks.