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Fresh Alaskan Halibut Cheeks

Halibut cheeks are the most tender, most flavorful part of the fish.

*Min:5 Pound(s):

$27.50
Per Pound(s)

Min: 5 Pound(s)

Description

Fresh Alaskan Halibut Cheeks

Halibut cheeks are the most tender, most flavorful part of the fish. If you try them, you will be hooked for life. Try one of our great recipes and enjoy. PLEASE CALL as the price and availability depends on whether or not the fish is biting!

 

PLEASE CALL FOR AVAILABILITY

Kosher Wild Caught

Nutirional Benefits

Another favorite among fish lovers is this firm and flaky white meat which is delicately sweet in flavor. Halibut are among the largest of the saltwater fish and the largest of all the flatfish. It is an excellent source of high-quality protein and minerals, it is low in sodium, calories and fat and contains few bones; with a gray-brown skin that is also edible.

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Storage

Fresh Halibut will keep in your fridge for 2-3 days. To prolong the shelf-ife of your Halibut, freeze it—it will keep in your freezer for six months.

If you choose to freeze your fish for longer than two months, overwrap the original packaging with airtight aluminum foil, plastic wrap, or freezer paper, or place the package inside a heavy-duty freezer bag to prevent freezer burn.

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Great Recipes You Can Use This With

Here are some great recipes that you can use for this:

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Recipes

Recipes

  • Halibut Cheeks with Meyer Lemon and Basil Vinaigrette

    Halibut Cheeks with Meyer Lemon and Basil Vinaigrette

    In cooking these tender and flavorful cheeks, I approached them as I would scallops. Searing them on a hot cast-iron pan, flipping them, and then allowing the residual heat from the pan to finish the cooking process. They are delicate and do not require a lot of cooking time and are best a little underdone.

    • Lunch Dinner

    • Entrée

    • 1-2

    • 20m

  • Cream-Poached Halibut Cheeks with Spring Vegetable Medley

    Cream-Poached Halibut Cheeks with Spring Vegetable Medley

    This preparation uses a little bit of everything showing up at the farmers market, slicing the vegetables all very thinly and then reserving some and cooking the rest for varied texture and flavor. Light, indulgent, crunchy, and celebratory, this recipe for cream-poached halibut cheeks with spring vegetable medley may not be healthy, but it makes for a nice starter.

    • Lunch Dinner

    • Entrée

    • 1-2

    • 45m

  • Herb-Crusted Halibut

    Herb-Crusted Halibut

    This dish calls for the fish to be baked for eight minutes and then finished under the broiler for two minutes to make the crust extra-crispy and golden.

    • Lunch Dinner

    • Entrée

    • 3-5

    • 15m

Nutritional Facts

Nutritional Facts

Nutirional Benefits

Another favorite among fish lovers is this firm and flaky white meat which is delicately sweet in flavor. Halibut are among the largest of the saltwater fish and the largest of all the flatfish. It is an excellent source of high-quality protein and minerals, it is low in sodium, calories and fat and contains few bones; with a gray-brown skin that is also edible.

 

Good Points
  • Low in sodium
  • No sugar
  • High in magnesium
  • Low in saturated fat
  • Very high in niacin
  • Very high in phosphorus
  • High in potassium
  • High in selenium
  • High in vitamin B6
  • High in vitamin B12
 

Nutritional Information

Nutrient UnitUnit1 Value per 100 g
Proximates  
Water g 73.44
Energy kcal 116
Protein g 20.53
Total lipid (fat) g 2.92
Carbohydrate, by difference g 1.81
Fiber, total dietary g 0
Sugars, total g 0
Minerals  
Calcium, Ca mg 20
Iron, Fe mg 0.27
Magnesium, Mg mg 26
Phosphorus, P mg 244
Potassium, K mg 449
Sodium, Na mg 79
Zinc, Zn mg 0.61
Vitamins  
Vitamin C, total ascorbic acid mg 0
Thiamin mg 0.066
Riboflavin mg 0.072
Niacin mg 5.762
Vitamin B-6 mg 0.39
Folate, DFE µg 15
Vitamin B-12 µg 1.78
Vitamin A, RAE µg 47
Vitamin A, IU IU 157
Vitamin E (alpha-tocopherol) mg 1.9
Vitamin K (phylloquinone) µg 0
Lipids  
Fatty acids, total saturated g 0.726
Fatty acids, total monounsaturated g 1.195
Fatty acids, total polyunsaturated g 0.912
Cholesterol mg 72
Other    
Caffeine mg 0

More at USDA National Nutrient Database for Standard Reference

Additional Info

Additional Info

Storage

Fresh Halibut will keep in your fridge for 2-3 days. To prolong the shelf-ife of your Halibut, freeze it—it will keep in your freezer for six months.

If you choose to freeze your fish for longer than two months, overwrap the original packaging with airtight aluminum foil, plastic wrap, or freezer paper, or place the package inside a heavy-duty freezer bag to prevent freezer burn.

Preparation & Cooking Tips

Baking

Preheat oven to 350 degrees F.  Portion and arrange halibut steaks or fillets on a well-oiled or buttered baking dish; baste the fish halfway through the cook time.

Broiling

Preheat your broiler. Cut fish into pieces of even thickness, baste (butter, margarine, or oil), sprinkle with corn flake crumbs, and place on a broiling pan. Surface of the Halibut should 3-4 inches from the broiler. Broil 10-15 minutes until Halibut flakes easily with a fork—if the fish is opaque, it is half way cooked. It will be a solid color when it is finished.

Pan Frying

Cut Halibut into serving-sized pieces and season to taste. Dip Halibut pieces into milk or beaten egg, then roll in flour. Meanwhile, heat oil or butter in a skillet until very hot and then carefully place Halibut pieces into skillet until golden brown. TIP: don't place too many pieces of fish in the oil as it will reduce the overall temperature too much.

Poaching

Heat seasoned water or fish stock to approximately 180-190 degrees and place the fish in the liquid. Cover the fish entirely and poach until desired doneness—but do not boil the fish.

For more recipes ideas, visit our recipe index here.

Overall Customer Rating

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Quick cooking Tips

  • Baking: Preheat oven to 350 degrees F.  Portion and arrange halibut steaks or fillets on a buttered baking dish; baste the fish halfway through the cook time.
  • Broiling: Preheat your broiler. Broil 10-15 minutes until Halibut flakes easily with a fork. It will be a solid color when it is finished.
  • Pan Frying: Cut Halibut into serving-sized pieces and season to taste. TIP: don't place too many pieces of fish in the oil as it will reduce the overall temperature too much.
  • Poaching: Heat seasoned water or fish stock to approximately 180-190 degrees and place the fish in the liquid. Cover the fish entirely and poach until desired doneness.
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