Halibut Cheeks (AK) - lb

Largest one dusted in corn flour, sauteed with a touch of saffron and Crystal hot sauce. Great flavor and texture of a sea scallop

Excellent grilled with saffron and espinaler sauce. A minute and a half on each side at 200 Celsius suffices. Was planning to save some for lunch at the office the next day, but ate everything pictured, slightly over 500 gr

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.

Delightful delicacy

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.