Halibut Head for Soup
Halibut Head for Soup
Shipping Information
Shipping Information
We ship all orders via overnight delivery to ensure maximum freshness. All seafood is flash-frozen and packed with dry ice in insulated containers.
Product Details
Product Details
Our seafood is wild-caught and sustainably sourced. Each product is flash-frozen at peak freshness to lock in flavor and nutritional value. Thaw in the refrigerator overnight before cooking.
Returns & Refunds
Returns & Refunds
Your satisfaction is our top priority. If you are not completely satisfied with your order, please contact us within 24 hours of delivery. We will work with you to make it right, whether through a replacement or a full refund.
Couldn't load pickup availability
🚚 Quick Delivery
Reliable shipping options help your order arrive promptly and safely.
📦 Careful Packaging
Your seafood is securely packed to protect freshness in transit.
🛡️ Secure Payment
Our encrypted payment system helps keep your transaction protected.
⭐ Quality Assurance
Every product is selected for quality, taste and consistency.
Halibut Head for Soup
Heads cut from wild halibut and frozen straight after trimming, with the gills removed and the collar left on. This is the part of the fish that gives up the most body to a broth and the sweetest meat on the bone, and a 2 kg pack is enough for a large pot of soup plus a plate of braised collar.
Flavour
Deeply savoury and sweet, with soft gelatinous tissue around the cheek and jaw that melts into the broth. The meat is snow white, in thick cushions, and stays juicy where a fillet would dry out.
Kitchen Notes
- Sear the pieces cut side down until gold, then simmer with ginger for a milky white soup.
- Braise with soy, garlic, chilli and a little rock sugar until the sauce clings.
- Steam with ginger and scallion and pick the cheek meat out with a spoon.
- Drop into a spicy hot pot at the end and let it poach for ten minutes.
Rinse the cavity under cold running water before cooking and blanch once if you want a clearer broth.
Storage
Keep frozen at -18 degrees Celsius and use within six months. Thaw in the refrigerator, cook within a day, and never refreeze after thawing.
