A mild white fish that’s firm and meaty in texture, halibut stands up well to bold flavours and ingredients, plus it can be cooked in a number of ways and is quick enough to prepare on busy weeknights
At Biltong Chief, we love to braai and barbecue whenever we get the chance. However, skin-off seafood is quite difficult to work with on the grill.
You can grill, steam, boil, broil or bake your Halibut fish fillet.
As a general rule for cooking seafood the moment the flesh changes from translucent to opaque (eg. white, or the natural colour of the fish) you want to remove it from the heat. The exceptions are tuna – best served rare; salmon and scallops – best-served medium-rare.
Our butcher’s aim to package with a most a +/-10% variance. Please let us know if you receive less than 90% of the advertised weight, and we’ll be happy to refund you proportionally. This is not done intentionally.
Please note that the pictures shown are for reference only and may not be an exact representation of the product. Currently, unless specified otherwise, all our meats and seafood are frozen.
Thaw in the fridge overnight before cooking. Never thaw using warm water. Thawing seafood slowly allow them to relax and soften for a tender eating experience. Take out of the fridge and packaging 15 mins before cooking to allow the seafood to reach room temperature. As a general rule of thumb, don’t keep frozen seafood in the freezer for more than three months.