HALIBUT (ALASKAN, WILD CAUGHT)
Halibut is one of the most delicate fish -- flaky and mild. Best seared, poached, steamed, or stewed. Very perishable. Wild caught and in-season right now!
Skin and bloodline (dark, bruise-colored line or grey after cooking) should be removed first. Cook in a pan over medium heat until it turns just opaque. Best served medium, internal temperature should be approximately 135 F. Remember it will continue to cook once it has been removed from the pan. Delicious served with citrus, a butter sauce, a glass of Pernod (for yourself) or fennel pollen.
All prices listed are subject to Market Price Change.
Please call the store at 219.299.2336 for the most up-to-date pricing.
Common Questions & Information
Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness.
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