Halibut is the largest flatfish species in the sea and, due to its incredible flavour, is a top choice for chefs and restaurateurs.

They have a very firm, meaty texture, and a subtle, salty-sweet flavour in the flake, which is just divine.

Because halibut has such a delicious flavour, it's best to serve it simply grilled with lots of butter and lemon.

Facts

• Sustainably farmed fish, cultivated in in colder northern waters off Scotland, Iceland or Norway. Wild fish are rare but sometimes landed in Cornish ports which we always buy where available.
• Please note that these packs are will be dispatched frozen, and will begin to defrost in transit. Therefore, may not be suitable for home freezing.
• Available Jan-Jun and Oct-Dec
• Serve pan roasted with samphire 

Storage & Preparation 

Fresh fish is best eaten straight away, or within 3 days.

Store in your refrigerator and pack with ice if possible.

To freeze; place the fish straight in the freezer upon delivery and aim to consume within 3 months.

TIP: Write the date on the packaging before freezing.

Do not re-freeze your fish after defrosting.

Origin & Nutrition