HALIBUT

FISH - 8 oz. HALIBUT PORTIONS, USA

Regular price $65.00 Sale price $58.00 Save $7.00
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4 pcs. of freshly frozen (8 oz.) Halibut fish portions are individually vacuum packed.

Flavor Profile

Halibut retains its moisture well in frozen state and keeps its texture when cooked. It’s a very mild, sweet-tasting, lean fish with fine-grained, dense meat that dries out if overcooked.Uncooked, the white flesh of halibut should be almost translucent, not dull, yellowish or dried out. When cooked, the snow-white meat loses its glossy appearance and is flaky and tender though still firm. It holds together well, and bones are easily spotted. Meat from larger fish may have a slightly coarser texture.

Calories: 110
Fat Calories: 20.7
Total Fat: 2.3
Saturated Fat: .3
Cholesterol: 32
Sodium: 54 mg
Protein: 20.8 g
Omega 3: 0.5 g

Cooking Tips

Halibut is an extremely versatile fish, and the thick, meaty flesh holds up well to a number of cooking methods and sauces. It’s ideal for skewering as kebabs.

Cooking  Methods

  • Bake
  • Broil
  • Grill
  • Poach
  • Saute
  • Steam

Origin

Alaska - United States of America

Recipe

A Canadian recipe calls for baking halibut with sour cream. Place fish in a greased, shallow baking dish. Season with salt, pepper and tarragon; dot with butter and sprinkle with chopped shallots. Cover with sour cream and bake at 375°F until fish flakes when tested with a fork. Before serving, garnish with parsley or chives or sprinkle with paprika.

8 oz. Halibut Nutrition Facts
Defrosting Fish in the refrigerator overnight is the best way because it ensures that it's never warm enough to give food-borne bacteria a chance to multiply.  If the fish is thin enough, you may get away with defrosting in the morning, if you plan to cook in the evening.  Do not remove fish from package, just place on a plate or directly on the shelf in your refrigerator.   
If you need to quickly defrost, the next best way is:
  • Do not remove the fish from the vacuum pack, this will help preserve the flavor when defrosting in cold water. 
  • Place the fish in a shallow dish or bowl submerged in cold water. Do not use warm or hot water, this will change the texture of the fish and can create food safety hazard.
  • You can leave the water running with a tiny bit of narrow stream of water running into the bowl or dish. Or you can change water out every 20 minutes until completely defrosted.
  • Remove fish from package, rinse with water, and pat dry with paper towel. Use the thawed fish immediately to ensure best results!

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