A naturally lean and light fish, halibut has earned its reputation as the world’s premium whitefish. Combining sweet, delicate flavor with firm texture and pure, snow white flesh, Alaskan halibut is a natural for a variety of signature dishes and attractive plate presentations. Serve as your main entrée with your favorite side dish. Or use in casseroles, sandwich wraps, soups, fish and chips.
KEEP FROZEN UNTIL READY TO USE
Preheat oven to 400°F. Season or marinade thawed Halibut to taste. Place in a well-oiled baking dish. Bake portions for 10 to 12 minutes or until internal temperature reaches 145°F.
Season or marinade thawed Halibut to taste. Place Halibut in pan, searing both sides, lower heat and continue to cook for another 4 to 5 minutes, turning once, or until internal temperature reaches 145°F. Remove and serve.
Grill or Barbecue
Preheat grill to medium-high. Season or marinade thawed Halibut to taste. Place on a well-oiled grill and cook for approximately 5 to 7 minutes, turning once or until internal temperature reaches 145°F. Remove and serve.
Cooking times and temperatures may vary substantially. Internal temperature should be at least 145°F. We strive to produce a fully “boneless” product. As with all fish, however, occasional bones may still be present.
Microwave cooking is not recommended.
Keep frozen at 0°F or below until ready to use
THAWING INSTRUCTIONS: Remove the product from all packaging and place it on a tray or plate Allow Halibut portions to thaw thoroughly in the refrigerator for 8 to 10 hours. OPTIONAL QUICK THAW: Place packaged Halibut portions in a bowl of cool water to thaw. Replace water every 5 minutes for 15 to 20 minutes. Remove from packaging as soon as product is thawed. THAWING INSTRUCTIONS: Remove the product from all packaging and place on a tray or plateSTORAGE INSTRUCTIONS: Halibut portions must be kept frozen until ready to use. Once thawed, Halibut should be consumed within two days. DO NOT REFREEZE. SAFE HANDLING INSTRUCTIONS: Keep raw fish separated from other food. Wash hands, work area, cutting surfaces and utensils before and after handling. Always cook raw meat to the recommended internal temperatures.
HALIBUT. CONTAINS: FISH (HALIBUT).