{"title":"Halibut","description":"\u003ch2\u003eWhat it is\u003c\/h2\u003e\n\u003cp\u003eHalibut 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 \u003ca href=\"\/products\/halibut\"\u003esteaks on the bone\u003c\/a\u003e or as skinned fillets and portions. Priced by weight, filleted, skinned and pin-boned by hand at no charge.\u003c\/p\u003e\n\u003ch2\u003eWhy choose it\u003c\/h2\u003e\n\u003cp\u003eHalibut 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.\u003c\/p\u003e\n\u003ch2\u003eHow it tastes\u003c\/h2\u003e\n\u003cp\u003eFirm, 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.\u003c\/p\u003e\n\u003ch2\u003eHow to cook it\u003c\/h2\u003e\n\u003cp\u003ePan-fry a portion skin-side first, roast a thick fillet at 190C, \u003ca href=\"\/blogs\/journal\/how-to-grill-fish\"\u003egrill a steak on the bone\u003c\/a\u003e, 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.\u003c\/p\u003e\n\u003ch2\u003eWhat goes with it\u003c\/h2\u003e\n\u003cp\u003eBrown butter, capers and lemon. Chips and tartare for a batter. Greens, new potatoes and a hollandaise, or peas and pancetta.\u003c\/p\u003e\n\u003ch2\u003eHow long it takes\u003c\/h2\u003e\n\u003cp\u003eA 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.\u003c\/p\u003e\n\u003ch2\u003eNutrition\u003c\/h2\u003e\n\u003cp\u003eHalibut 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.\u003c\/p\u003e\n\u003ch2\u003eSustainability\u003c\/h2\u003e\n\u003cp\u003eAsk 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.\u003c\/p\u003e\n\u003ch2\u003eWhere to buy it\u003c\/h2\u003e\n\u003cp\u003eAt the counter at 18 Barnes High Street, cut to order, or delivered across south west London and shipped across the UK.\u003c\/p\u003e\n\u003cp\u003e---\u003c\/p\u003e\n\u003ch2\u003eCommon questions\u003c\/h2\u003e\n\u003ch3\u003eCan I use halibut for fish and chips?\u003c\/h3\u003e\n\u003cp\u003eYes. 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.\u003c\/p\u003e\n\u003ch3\u003eWhy does my halibut turn dry?\u003c\/h3\u003e\n\u003cp\u003eHalibut 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.\u003c\/p\u003e\n\u003ch3\u003eShould I buy halibut as a steak or a fillet?\u003c\/h3\u003e\n\u003cp\u003eA 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.\u003c\/p\u003e\n\u003ch3\u003eWhat goes with halibut?\u003c\/h3\u003e\n\u003cp\u003eBrown butter, capers, lemon, greens and new potatoes all suit its firm mild flesh, and it takes a hollandaise well.\u003c\/p\u003e\n\u003ch3\u003eCan I freeze halibut?\u003c\/h3\u003e\n\u003cp\u003eYes. Wrap it tightly, freeze it quickly and defrost in the fridge overnight. Pat it dry before cooking.\u003c\/p\u003e\n\u003ch3\u003eIs halibut high in protein?\u003c\/h3\u003e\n\u003cp\u003eYes. A typical portion carries around 19 to 22 grams of protein and little fat, which makes it a lean, filling high-protein choice.\u003c\/p\u003e","products":[{"product_id":"halibut","title":"Halibut","description":"\u003cp\u003eHalibut is the largest of the flatfish, with firm, dense white flesh and a clean, mild flavour. It has more body than cod and a meatier bite, and the fine flake holds together well in the pan. The flesh is lean, so take it off the heat as it turns opaque and it stays moist.\u003c\/p\u003e\u003cp\u003eWe cut it at the Barnes counter as fillet portions, skin on or skinned, or as steaks on the bone, the cut that holds the most moisture through cooking.\u003c\/p\u003e\u003cp\u003eRoast a thick portion at 190C for 10 to 14 minutes, pan-fry three to four minutes a side or grill a steak on the bone. Brown butter, capers and hollandaise all suit its lean flesh.\u003c\/p\u003e","brand":"From The Sea","offers":[{"title":"Fillet Portion","offer_id":58313212264712,"sku":"FTS-HALIBUT-1","price":10.0,"currency_code":"GBP","in_stock":true},{"title":"Steak","offer_id":58313212297480,"sku":"FTS-HALIBUT-2","price":10.0,"currency_code":"GBP","in_stock":true},{"title":"Skinned","offer_id":58313212330248,"sku":"FTS-HALIBUT-3","price":10.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1037\/2372\/9160\/files\/fts-placeholder-1x1_c6cde61f-8b77-40ed-9cdf-f244cfab0ac2.png?v=1785180963"}],"url":"https:\/\/fromthesea.co.uk\/collections\/halibut.oembed","provider":"From The Sea","version":"1.0","type":"link"}