When your Halibut arrives, keep it frozen until ready for use. Since your fish has been frozen at the peak of quality and freshness, it can be stored in your freezer for up to four months. Prior to thawing,
remove the fish from the vacuum package. Thaw your frozen fish at least one day in the refrigerator prior to cooking.
Halibut recipes abound and can call for baking, broiling, sauteing, frying, or grilling. For most halibut recipes, cook the fish at high temperatures (450-degree oven or over a high flame) for ten minutes per inch of thickness. Visit our recipe collection for more Halibut Recipes.
To test for doneness when cooking any fish, insert a fork at the thickest point of the fish. Perfectly cooked fish is nearly opaque, should be very moist, and will flake easily with a fork. Fish that looks slightly dry is overcooked. Undercooked fish will look translucent and raw. If you have a meat thermometer, the internal temperature of the center of the fillet should be 145 degrees.