Haibut
- Thread starter sir-vivor
- Start date
fishin solo
Crew Member
Yep fish and chips
Chasin' Dreams
Well-Known Member
For sure as long as it's not freezer burnt. You can tell if the packaging is loose anywhere and the fish looks pale and dried out looking. If you thaw it and it's moist and smells good then you'll be fine. We just finished our last years Halibut and Lings a week ago and are moving on to this years fish now.
browningmirage
Active Member
I find whitefish takes the freezer so much better than salmon. Even not vac packed.
Captain PartyMarty
Crew Member
how about some Recipes guy's other than deep frying it we find it hard to come up with good recipes
And another...skip the ratatouille if you want.
http://www.dvo.com/recipe_pages/weber/Spice-Rubbed_Halibut_With_Grilled_Vegetable_Ratatouille.php
http://www.dvo.com/recipe_pages/weber/Spice-Rubbed_Halibut_With_Grilled_Vegetable_Ratatouille.php
MadJigga
Well-Known Member
Dredge in flour then egg wash then crushed up salt and vinegar chips or flavour of your choice. We’ve used sweee chilli and Jalapeño chips as well
tubber
Well-Known Member
boil some diced potatoes in fish stock
throw in some chopped carrots, onions and celery
add pepper corns, bay leaves, old bay and whatever else.
Add some homemade tomato/vegetable soup
When potatoes are done, throw in the halibut cut in 1" cubes.
add other seafood or don't.
throw in some chopped carrots, onions and celery
add pepper corns, bay leaves, old bay and whatever else.
Add some homemade tomato/vegetable soup
When potatoes are done, throw in the halibut cut in 1" cubes.
add other seafood or don't.
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Fishtank
Well-Known Member
I sometimes make blackened halibut this way https://www.food.com/recipe/blackened-grilled-halibut-503683. I like to add a simple mango salsa on top of it with tomato,mango,onions,cilantro and lime juice.
This is my go-to halibut recipe (other than fish and chips). Kids absolutely love it. Also works great with ling cod
www.afamilyfeast.com
Pan Seared Halibut with Lemon Caper Sauce
Make this restaurant-quality Pan Seared Halibut with Lemon Caper Sauce for a special occasion at home. Tender white fish smothered in a buttery lemon caper sauce!
www.afamilyfeast.com
Massive tip prior to freezing your halibut fillets, or any other lean fish for that matter. Brine the fillets in a 5% salt water solution for 1 hour, rinse and pat dry. Better to freeze skin on as well.
Freezing halibut is obviously not ideal as it has no fat/oil, so by the time it’s thawed it’s lost so much natural moisture. Brining it pumps it full of moisture so by the time you thaw it, it will seem a lot closure to fresh in texture and flavour by the time it’s cooked. Wouldn’t keep any seafood in the freezer past 9 months, and if freezer burnt just trim it down.
enjoy ~
Freezing halibut is obviously not ideal as it has no fat/oil, so by the time it’s thawed it’s lost so much natural moisture. Brining it pumps it full of moisture so by the time you thaw it, it will seem a lot closure to fresh in texture and flavour by the time it’s cooked. Wouldn’t keep any seafood in the freezer past 9 months, and if freezer burnt just trim it down.
enjoy ~
Islandgirl
Well-Known Member
Take a small piece of Hali and lay it on 5 sheets of 4 " x 4" inch Phyllo that has been spread with butter. Place a small piece of Brie cheese on top and top with sweet Thai chilli sauce. Wrap tightly and bake at 375 till Phyllo is brown. Delicious!
ziggy
Well-Known Member
How are you calculating the 5% Salt? If I ever get a halibut again I’ll give it a try lol
tubber
Well-Known Member
50 grams salt per liter of water. 50g is about 2 3/4 tablespoons. This is handy for weighing lead and making sourdough.
