absolutely beautiful freshest fish. you can tell it's been handled with great care- and reverence - if i dare to say that!
My favorite part of the halibut! Absolutely delish!
I like these for “adult fish sticks,” served with peas and mint.
Wonderful experience. Thank you
Halibut cheeks are special, and hard to find. These are more like the "chins" a Spaniard would use for
Kokotxas (next time!) than the tiny scallops one might imagine from the head of a steamed bass in a Chinese restaurant.
We gave these the quick brine described by Thomas Keller as their standard fish treatment in "The French Laundry, Per Se", followed by briefly drying on a rack in the fridge. Watch the salt! A very quick brine is indicated.
We sautéed in ghee, then sauced with a Beurre Nantais featuring the Bellwether Farms crème fraîche that Four Star also carries. The cheeks have a firmer texture than a filet, shredding in strands when cooked. Nice contrast to first garden tomatoes. We were very happy.
A new toe in the water try out fish for us so simple so not fishy meaty s and p spray olive oil sprinkle onion or garlic powder fresh herb 425 4 minutes one side 3 minutes other
These are really fresh and sweet, great for poaching and making into fish cakes. After poaching and flaking the fish, just add minced celery, onion, garlic with Mayo, 2 eggs, Dijon mustard, Old Bay seasoning, parsley and a sleeve of saltine crackers, and form into cakes. Fry 4-5 minutes per side. Delicious!
They were awesome. They were a bit smaller than I normally get but that’ actually was better.