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Did you know?

The name halibut is derived from ‘haly’ (holy) and ‘butte’ (flatfish), because of its traditional popularity as a replacement for meat on Christian holy days.

Halibut is the largest flatfish in the sea, known to grow as large as 300kg and 4m long. It’s prized for its lean, meaty texture, large flakes and creamy white flesh that holds flavour well. It’s popular with chefs and home cooks alike for its gentle, sweet and somewhat buttery taste. High in nutrients and low in fat, it’s a healthy choice too.

Once the four loins of the fish are removed, each produces a fillet of around 3-5kg. Fillets are then cut to produce a chunky, 1-2 inch thick, portion. We suggest a 200g portion as standard, but those with a larger appetite might manage 250g.

FLAVOUR: Mild | TEXTURE: Firm | ALLERGENS: Contains Fish

Our expert fish buyers hand pick the finest, fresh halibut direct from the Peterhead auction floor, caught in the cold North Sea and Atlantic waters or, when the season demands, brought over from Norway.

Seasonality: All year

Nutritional information per 100g:

Kcal: 163kcal
Protein: 17.9g
Fat: 9.7g
Saturates: 3g
Salt: 0.08g
Carbohydrates: 0g
Sugars: 0g

Rich in vitamin B12, vitamin B6, selenium and phosphorous

ALLERGENS: Contains fish

The best way to cook halibut is by keeping it simple. Halibut has firm, white flesh that can dry out quite quickly during cooking, so pan fry in melted butter and olive oil, or use a method with plenty of liquid, like poaching in water, stock or milk.

Halibut’s mild flavour is delicious on its own, but the dense flesh also pairs well with bolder seasonings, like pesto, Mediterranean herbs and even red wine. It’s delicious roasted at a high heat on a baking tray, oiled and well-seasoned, in the oven or on a gas barbecue grill, for 8-10 mins (depending on thickness of fillet).

Best eaten immediately.

Store in the fridge between 0ºC-5ºC, and eat within 2-3 days.

If you don’t plan to eat within 3 days, then freeze on day of delivery and eat within 3 months. Defrost in the fridge overnight. Do not refreeze.

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We're Weymouth's harbourside fishmonger, based in the historic Old Fish Market, with counters full of the freshest Dorset seafood and shellfish, landed daily on the quayside right outside the shop. We're a community business with strong ties to the local fleet, proud of our produce and its provenance, always ready to answer your questions or offer some expert advice.