Fresh Local Halibut

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63
Joined Sep 21, 2010
Nothing fancy. Pan roasted, lemon, garlic, capers, butter or on the grill over wood with a rub of olive oil, garlic, Dijon, s&p and fresh basil. Good stuff.
Pefect.
I love halibut - my cousin was a commercial fisherman with a halibut license. Those were the days.
I'd take a piece of halibut over steak any day.
 

kuan

Moderator
Staff member
6,976
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Joined Jun 11, 2001
Lovely! Halibut has the best carcass for fish bouillion.
 
3,119
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Joined May 5, 2010
A few years back I was in Port Angeles in the Olympic Peninsula on the first day of halibut season. Man it was a busy place. I love halibut. I use everything, the cheeks, the trim, the bones...nothing goes to waste.
 
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Joined Aug 15, 2003
I just got a 30lb-er in to the restaurant a few days ago. I always keep the cheeks to myself and cook them as a snack...the best. Made a nice fumet and I might take the trim, smoke it and make a nice chowder from that.

A bit of a tangent, but if you can ever get your hands on skate cheeks, they are amazing. Better than the wings.
 
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