Halibut

What it is

Halibut is a large flatfish with firm, dense white flesh and a clean, mild flavour, cut into thick steaks and fillets. We cut it to order at the counter, as steaks on the bone or as skinned fillets and portions. Priced by weight, filleted, skinned and pin-boned by hand at no charge.

Why choose it

Halibut is the firm white fish to choose when you want a meaty, restaurant-style piece that holds its shape. It is dense enough to hold a batter, so it makes an upgrade for fish and chips, and it pan-fries and roasts into thick clean portions without flaking apart. Being lean, it wants a careful eye so it stays moist.

How it tastes

Firm, dense and mild, with a fine white flake that holds together well and a clean, slightly sweet flavour. It has more body than cod and a meatier bite, which is why it holds a batter and suits a thick roasted portion. The flesh is lean so it dries if pushed, take it off the heat as it turns opaque.

How to cook it

Pan-fry a portion skin-side first, roast a thick fillet at 190C, grill a steak on the bone, or batter it and deep-fry at 180C for a fish and chips upgrade. Keep it moist with butter, oil or a sauce because it is lean.

What goes with it

Brown butter, capers and lemon. Chips and tartare for a batter. Greens, new potatoes and a hollandaise, or peas and pancetta.

How long it takes

A thick fillet roasts in 10 to 14 minutes, pan-fries in 3 to 4 minutes a side, a steak grills in 10 to 12 minutes, and battered halibut fries in 6 to 8 minutes. Do not overcook it because it is lean. Times vary with thickness.

Nutrition

Halibut is high in protein and lean, with little fat. A typical portion carries around 19 to 22 grams of protein. It is firm and filling, a good source of B vitamins and selenium and low in omega 3 compared with oily fish.

Sustainability

Ask at the counter for the day's sourcing. We can advise on responsibly sourced halibut and suggest an alternative like turbot or cod if you want one.

Where to buy it

At the counter at 18 Barnes High Street, cut to order, or delivered across south west London and shipped across the UK.

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Common questions

Can I use halibut for fish and chips?

Yes. Halibut is firm and dense enough to hold a batter and stays in clean pieces, which makes it a fish and chips upgrade over cod. Ask at the counter for a thick portion.

Why does my halibut turn dry?

Halibut is very lean, so it dries if overcooked. Take it off the heat as soon as it turns opaque, and keep it moist with butter, oil or a sauce.

Should I buy halibut as a steak or a fillet?

A steak on the bone stays moist and suits grilling and roasting, and a skinned fillet is easy to pan-fry and serve. We cut it either way at the counter.

What goes with halibut?

Brown butter, capers, lemon, greens and new potatoes all suit its firm mild flesh, and it takes a hollandaise well.

Can I freeze halibut?

Yes. Wrap it tightly, freeze it quickly and defrost in the fridge overnight. Pat it dry before cooking.

Is halibut high in protein?

Yes. A typical portion carries around 19 to 22 grams of protein and little fat, which makes it a lean, filling high-protein choice.