FRESH Alaskan Halibut Cheeks

Availability: In stock

$90.00
Availability: In Season
FRESH Line-Caught Halibut Cheeks

What portion of the Halibut do Alaskan Fishermen consider the best part?

Believe it or not, those guys overwhelmingly prefer the cheeks.

Cheeks! Do Halibut even have cheeks?

Well, we know they have heads, and on each side of their head, just below the eyes, are cheeks.

The cheeks of cows, pig and lamb have long been a culinary delicacy, so why not the cheeks of a Halibut? Halibut cheeks are prized for their delicate sweet flavor, snow-white color and firm flaky meat.

Halibut cheeks will vary in size (depending on the fish) from the size of a half-dollar to as big as a hockey puck.

Whether pan sautéed, simply grilled or baked, Halibut Cheeks are something you rarely see even in fancy Restaurants (See our recipe below for “Oven Fried” Cornflake Crusted Alaskan Halibut Cheeks).

Relish the delicate sweet flavor and flaky texture of FRESH Alaskan Halibut Cheeks.

Delivered Fresh Overnight

FRESH Alaskan Halibut Cheeks

  • Halibut Cheeks
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Servings: 4

Ingredients:

  • 1 qt fish stock
  • 1 pound Halibut cheeks, trimmed and halved if large
  • 6T butter
  • ¼ c flour
  • 2 bulbs of fennel
  • 2 t chopped parsley
  • ¼ c cream
  • 4 medium Idaho mashed potatoes with about 4 T butter mixed in. Held hot.
  • 2 T unseasoned breadcrumbs

Preparation:

Preheat the oven to 350 F.

  1. Quarter the fennel bulb then cut into 1/2” pieces, separating the layers once cut.
  2. Bring the fish stock to the boil and cook the fennel in it for 6-7 minutes
  3. Remove fennel with a slotted spoon and let cool on a at room.
  4. Add the halibut cheeks to stock and simmer for 2-3 minutes.
  5. Remove with a slotted spoon. Strain and reserve the stock.
  6. Melt the butter in a saucepan, stir in the flour; continue stirring on a low heat for 30 seconds.
  7. Gradually whisk in the hot stock, season, then simmer gently for 30-40 minutes, before adding the cream.
  8. Cook sauce over a low flame until thick.
  9. Mix the monkfish cheeks, fennel and parsley with the sauce, then transfer to a large pie dish or individual casseroles.
  10. Season the mashed potato, then spoon it on to the pies and scatter the breadcrumbs over.
  11. Bake for 20-30 minutes until browned and the filling is hot.
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Fresh Fish Recipes

Please enjoy the recipes we have collected below. Keep in mind as with any recipe, feel free to modify it to meet the needs and tastes of your own family. You can view more seafood recipes here.

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