Historically speaking, halibut cheeks were one of the few parts of the fish that was discarded instead of being sold in the markets. They were considered useless and were commonly thrown away together with the head after the day’s haul. Now, however, those very same cheeks are now a sought-after delicacy in many countries. Thank goodness someone was smart enough to give them a try because it really paid off—halibut cheeks are widely recognized as the tastiest part of the fish. They’re delicately sweet with a surprisingly firm yet moist texture… downright delicious!
There are a variety of ways to cook halibut cheeks. I personally enjoy marinating them in olive oil, garlic, lime juice, and cilantro before grilling or pan searing them to perfection. When preparing them, we recommend treating them as you would scallops. Cook them at a relatively high heat for a short amount of time. And be sure to get creative with them—once you try them, you’ll certainly be hooked!
We stock fresh halibut cheeks in store during halibut season. Not to worry, though, because we do carry them frozen during the off season as well. After all, we wouldn’t want anyone to be without them for that long!
- Natasha Crisp