Frozen Halibut Body

A generous thick-cut portion with the head and innards already removed, leaving you with nothing but dense, meat-rich flesh. The interior is snow white and plump, holding together well on the pan and staying juicy through steaming, baking or a slow braise.

Why You'll Love It

• Large-format cut, pre-trimmed and ready with no head or gutting work
• Bright white, thick flesh with a tender, smooth bite
• Clean, mild ocean flavour — approachable for children and first-time seafood cooks
• Firm structure that resists falling apart during cooking
• Hand-sorted raw material, quality-checked for consistency

How to Cook

• Steam 8–12 minutes with ginger, then finish with hot seasoned soy
• Pan-sear after a light salt-and-pepper seasoning until both faces are golden
• Bake with lemon, herbs and a little butter
• Braise or poach in a light broth for a softer, spoonable result

Thaw slowly in the refrigerator, rinse gently and pat the surface dry before cooking — a dry surface is what gives you a proper golden crust.

Storage

Store frozen at −18 °C or colder, well sealed to prevent freezer burn. Do not refreeze after thawing.