About this item

Thick cross-cut steaks from a large flatfish, sliced straight through the body so the skin rings each piece and a small round of bone sits at the centre. The flesh is dense and flaky, closer to cod than to oily fish, and holds together well enough to sear in a pan without falling apart. Cooking on the bone keeps the middle moist while the outside takes on colour. Pat the skin dry, score it lightly, and start skin-side down in a hot pan; the steaks are thick enough to finish in the oven.

Key Features

• Cut across the body, skin ring and centre bone intact
• Dense, flaky white flesh that holds together
• Bone keeps the centre moist during cooking
• Thick enough to sear then finish in the oven
• Mild flavour that takes butter, lemon or herbs

Product Information

• Material: Halibut, cross-cut
• Colour: White flesh, dark brown skin
• Form: Thick steaks, bone-in, skin-on
• Packaging: 2 kg bulk pack
• Storage: Keep chilled 0-4°C, cook within 2 days