Click to zoomHalibut Cheeks (Fresh - Wild Pacific)
What it is
The cheeks are the small round muscles from the head of the halibut — pearl-white, sweeter than the fillet, and with a texture closer to a scallop than a piece of fish.
How we handle it
They come in fresh and are sold loose by weight from the counter, trimmed and ready for the pan.
How to cook it
Butter-baste them in a hot pan for a couple of minutes a side, or flour and fry them for bites. They cook very quickly. Butter-Basted Halibut Cheeks with Garlic and Thyme.
Good to know
There are only two cheeks per fish, so they arrive in small quantities and sell out quickly when they do.