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Fresh Halibut, First of the season

post #1 of 7
Thread Starter 

My local market had fresh Halibut on sale for $8.99 lb, I haven't bought fresh Halibut for years because of the price being between $22 to $28lb. This is a 10lb piece that was as fresh as the day it was caught. It really hurt to freeze this, the taste was so fresh the Halibut was melt in your mouth good................008.JPG

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post #2 of 7
Thread Starter 

For some reason I couldn't post all the pictures on on page................

 

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post #3 of 7

we bought a whole 25# fish and broke it down last fri. Man let me tell you what a difference. Melt in your mouth tenderness and buttery taste, really nothing compares in my book......chef BillyB thanks for the pics

post #4 of 7
Thread Starter 
Quote:
Originally Posted by fryguy View Post

we bought a whole 25# fish and broke it down last fri. Man let me tell you what a difference. Melt in your mouth tenderness and buttery taste, really nothing compares in my book......chef BillyB thanks for the pics



Fryguy, I could not agree more, it was melt in your mouth perfection. I always think I have to over think a dish to make it a Chef quality meal, The Halibut was King in this case. I hope all is well at The CC, your coming into your busy season...............The Best....................ChefBillyB

 

post #5 of 7

One of the best fish in the sea. Very Versatile, almost mistake proof and you can do a lot of different peperations with if. Better then Sea Bass with half the bone waste.

Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

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Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

Reply
post #6 of 7

That is one sexy fish.

 

I saw your pic of it cooked. What did you do with it?

 

My favorite way the last couple of years has been to sear off a nice thick 6oz filet with some olive oil, take it out of the

saute pan & finish it in the oven. While it cooks i add some kalamatas, diced tomatoes, frash diced rosemary & thyme &

a splash of white wine. Then i just spoon the sauce over it at service time. It's a nice accompaniment without taking away from

the fresh fish.

post #7 of 7

This is called Portugal style and is good. Or creole sauce is good to as is spanish sauce

Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

Reply

Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

Reply
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