Porciones de fletán del Atlántico congelado

• Wild or Farmed: Wild
• Availability: Year-Round
• Type: Frozen
• Presentation: Frozen Portions
• Portion Size: 8 Oz
• Package Size: 2 Lb (4 Steaks)
• Harvest Area: Massachusetts State Waters
• Scientific Name: Hippoglossus hippoglossus

Known as the "steak of the sea," halibut is widely considered the king of wild whitefish. Its enduring popularity among home cooks and top chefs comes down to a few key qualities:

1. The Ultimate "Gateway" Flavor

Halibut has a clean, gentle, subtly sweet flavor with zero "fishy" aftertaste. Because its flavor profile is so delicate and approachable, it appeals equally to hardcore seafood lovers and picky eaters who typically avoid fish.

2. Satisfying, Meaty Texture

Unlike delicate whitefish that fall apart easily during cooking, halibut features dense, firm, pearlescent white flesh. It flakes into large, thick, satisfying pieces that hold up beautifully across demanding cooking methods.

3. Exceptional Culinary Versatility

Halibut’s mild flavor profile acts like a blank canvas, absorbing marinades, compound butters, pan sauces, and fresh herbs effortlessly. Its firm structure makes it one of the few whitefish options sturdy enough to hit a high-heat grill or skewered for kebabs without falling through the grates.

4. Lean, High-Density Protein

Halibut delivers a high ratio of complete protein per calorie with minimal fat. An 8 oz serving packs over 40 grams of protein, making it an ideal staple for clean, low-fat, high-protein meal planning.

Preparation Tip: For optimal moisture and texture, thaw in the refrigerator overnight before cooking. Pan-sear in olive oil or butter over medium-high heat for 3–5 minutes per side until opaque and flaky, or bake at 400°F (200°C) for 12–15 minutes.

Halibut excels as a center-of-the-plate hero because its thick, snow-white fillet holds a pristine shape when cooked. Unlike thin, flaky fish that break apart or lose visual impact, an 8 oz halibut portion stands tall and looks stunning next to simple garnishes and purées.

Pan-Seared Halibut with Lemon-Caper Brown Butter: High-heat sear creates a deep golden crust, finished by basting in browned butter, garlic, capers, and fresh lemon juice over garlic mashed potatoes or wilted spinach.

Herb & Parmesan-Crusted Baked Halibut: Roasted fillet topped with a crispy crust of panko, grated Parmesan, garlic, and fresh thyme.

Mediterranean Baked Halibut: Oven-roasted over a bed of blistered cherry tomatoes, Kalamata olives, capers, and extra-virgin olive oil.

Air-Fried Garlic-Parmesan Halibut: Rapid convection heating creates a golden, crunchy garlic-Parmesan crust while keeping the center dense and juicy.

Halibut En Papillote (In Parchment): Whole portion steam-baked inside parchment paper with sliced fennel, white wine, butter, and fresh dill for maximum moisture retention.

Frozen items are shipped with dry ice to ensure the arrive fully frozen. Please place them directly into your freezer upon arrival.

If you order fresh and frozen items together, we package your shipment using gel ice packs instead of dry ice to protect your fresh goods. As a result, frozen items may partially thaw during transit. You can safely place them straight back into your freezer, or allow them to finish defrosting and enjoy right away.

Defrosting Guidelines

1. Overnight in the Fridge: Small packs take 6–12 hours; large packs take 12–48 hours.
2. Cold Water Bowl: Submerge sealed items in cold water for a faster thaw.

• Note: Do not use hot water or attempt to thaw by cooking, as this ruins the natural texture and flavor.