Halibut Cheeks

Svenfish Verified independent store

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Halibut cheeks — two per fish, wild-caught, and texturally closer to scallops than any other cut. Wild-CaughtSold by the poundNever Frozen Like cod cheeks, halibut cheeks are cut f rom the jaw muscles — small, rounded pieces that are sweeter, more tender, and more flavorful than the loin. Halibut is already considered a premium fish; the cheeks are the most coveted part of it. Sweet, succulent, and quick to cook, they’re a chef’s secret that rarely makes it to the retail market. Sweet and buttery with a scallop-like texture — springy on the outside, silky in the center. More flavorful and richer than halibut loin. Serving & Portions 1 lb = 2–3 substantial portions or 4–6 appetizer portions. Each cheek is roughly the size of a large sea scallop. Best For Pan-SearedButter-BastedTempuraCevicheShared Plate Serving Suggestions Treat exactly like high-end scallops: pat dry, season simply with salt and white pepper, sear in clarified butter for 2 minutes per side in a screaming-hot pan. Finish with brown butter and lemon. They’re done when just barely opaque in the center — do not overcook. Pairs Well With: Brown Butter · Lemon · Capers · Herb Salad · Citrus Vinaigrette Show more