Halibut
NOAA

Halibut is a very popular fish because of its mild taste and versatility. It has white flaky meat that can be cooked most ways including; baked, broiled, pan fried, deep fried, poached or grilled. They are the largest of the flatfish, so there is usually a lot of meat. They will yield four fillets, which are sometimes called fletches when they are from a large halibut. With these big fish, it is also possible to cut off the cheek, which is considered a delicacy.

Halibut Cooking Tips

Buy it Fresh

Fresh halibut will be firm, moist and almost translucent. Old meat will look dull and dry, and will easily fall apart.

Don't Dry it Out

Halibut does not have much oil in the meat. This makes it easy to dry out when cooking. Fast cooking methods are usually better suited for this meat.

Not Too Thick

Steaks from large halibut may have to be cut thinner to ensure that they cook evenly.

How to Fillet Halibut

1. Place the fish on a flat cutting board with the light side down.
2. Anchor the fish in place (with hand or clip) and cut on an angle behind the head. Cut a line completely across the back of the head, but only through the top layer of meat.
3. Start from the tail and cut a line along the center of the fish. Follow the spine from the tail to the head.
4. Cut across the tail just before the start of the tail fin.
5. Starting from the cut along the spine, make a long cut from the head to the tail, following as close as you can to the ribs. Repeat this cut, close to the ribs and peeling back the fillet as you go.
6. Stop just before the fin at the edge of the fish. Start a cut through the edge of the fish, starting from the head and lift the fillet up as you cut.
7. Repeat the previous steps for the other half, but stop your cuts just before you reach the gut.
8. Remove the guts and dispose of them.
9. Turn the fish over and cut out the two fillets from the bottom in the same manner as was done on the top of the fish.
10. If the fish is large enough, cut out the cheek from both sides. This is done by cutting a circle from behind the eye to the gill plate. Then lift one end and carefully cut along the chick bone in several slices, similar to how the fillet is removed from the ribs.
11. The remaining bones and head can be used to make stock.