So nice. It’s a bit brutal maybe but like to cut sort of 12*6*6cm squarish chunks, cover with salt and pepper and a bit of flour and fry them up in butter and olive oil I like to leave the skin on one side to crisp up for that preparation. But baking a larger section (or a whole smaller one) on the bone, or steaming them is real nice too. I know some people like to poach or boil them as well, it’s more traditional I think, but that’s a little less up my alley. But beautiful fish. All the good qualities of other flounder type fish but just beefier, less fishy and with a bit more structure and obviously more girth. My buddy and I tend to go spearfishing for them off the coast in late summer/early fall - they can be a fight for sure …
There's no need to cut the rib bones cut over them if your gonna cut it at the end it will make it a lot easier and a faster way to fillet a fish....I never cut threw the rib bones I always cut around them it saves me time and it's a lot faster
littlegoobie it depends on the halibut, farmed halibut is always bright white and firm. I find the wild fish can vary in texture and color of the flesh, depends on the diet and location the fish was caught I guess
