PREPARATION

Wild Pacific halibut’s distinctive taste and texture, and selection of product forms provide great versatility and endless opportunities in the kitchen. It tastes sweet with a mild, delicate flavour and its texture is firm and tender with a large flake lending itself to a variety of preparation methods. Plus virtually every part of the fish can be enjoyed which helps support tip-to-tail meal preparation and a zero-waste kitchen. Wild Pacific halibut is so easy and quick to prepare whether you’re a chef, home cook enthusiast or new to the kitchen.

Flat out Facts & Tips

HerbPankoCrustedHalibut 3-Web-WPH.jpg — PREPARATION TIPS

**COOKING METHODS:**
• Bake

• Braise

• Broil

• Grill

• Poach

• Sauté

• Steam

**COOKING TIME:**
• 6 to 8 minutes per 2.5 cm (1 - inch) of thickness
**BEST TIPS:**
• Do not overcook
• Season liberally with salt before cooking

TESTS FOR DONENESS

• Feels slightly firm
• If it feels hard, it is overcooked. If it feels soft, it is not yet done
• Turns from translucent to white and “flaky”
• Flesh starts to slightly separate into flakes
• Temperature registers at 60° C (140° F)* for juicy fish
*Health Canada recommends fish be cooked to an internal temperature of 70° C (158° F)

CantoneseSteamedHalibut 2-Web-WPH.jpg — SERVING SIZE SUGGESTIONS

**FILLET:** *Per person*
5 - 6 oz
142 - 170 g
**STEAK:** *Per person*
5 - 6 oz
142 - 170 g
about 1-inch (2.5 cm) thick each
**CHEEK:** *Per person*
5 - 6 oz
(2 cheeks at 2 ½ - 3 oz each)
142 - 170 g
(2 cheeks at 71 - 85 g each)
**COLLAR:** *Per person*
½ - ¾ lb
227 - 340 g
**TRIM:** *Per person*
Varies by recipe

Some of Canada’s leading chefs and seafood experts have shared their preparation tips for wild Pacific halibut which is pretty Flat out Fantastic!

Serving and Preparation Infographic