April to October
Halibut cheeks have firmer, sweeter flesh than the rest of the fish and are considered a delicacy. They’re the ideal size (similar to sea scallops) for creating artistically presented appetizers or light entrees.
These halibut cheeks are harvested from wild-caught Pacific halibut, a fish in far more sustainable supply than the over fished Atlantic halibut.
Store halibut cheeks in your freezer & thaw as many as you need before cooking.
RECIPES & TIPS
Halibut cheeks are most often cooked similarly to scallops (although to well done). Pan fry with butter and/or olive oil and some light seasonings (herbs like tarragon, chervil, and dill) that augment the flavor of the fish without overpowering it. Try a light dusting of curry powder for a real treat.