FOAS, I love halibut.

As I've mentioned in another thread, I am not at all picky about shapes or sizes, I tend to just hack things up and cook them. I'd just use the steaks and not try to cut them specially to get filets, it's all halibut to me!

You might have to adjust cooking times, though...

Annie

Halibut is a Big Fish....not usually filleted....
Put those steaks in a pan and sautee in a little butter....sprinkle with lemon and chopped parsley...heaven!
Or sprinkle with butter and lemon and bake....
Or roll it in ground nuts and bake...or bread crumbs...
But just butter and lemon is best!
Linda C

I concur. Doesn't matter what shape it is, it's all good!

Fast. Easy. Simple. Not overcooked. Delicious!

Deanna

Actually Linda, Halibut is always available filleted. It is available fresh here for about 8 months of the year. And can always be found both filleted and cut into steaks. I really do prefer the fillet because it is boneless and it lends itself to more options.

The steak and the fillet taste exactly alike and when the steaks are on for $2.00 per 100g and the fillets are $3.99 per 100g I go with the steaks. My favourite way to do steaks is to oven bake and served with a brown butter herb mixture. You can also grill steaks.

When there isn't as big a difference between the two cuts I always buy the fillet.

Ann

Yes, I just saw wild caught halibut fillets from Canada at Aldis actually... Really reasonable price -- something like $6.00 a pound...

$6.00 a pound? For fresh halibut? That is unheard of around here. The regular price is $11.00 to $13.00 for steaks and $16.00 to $18.00 a pound for fillets. Occasionally it is an in store special but even on sale it is seldom less than $10.00 a pound for steaks and $14.00 for fillets.

Ann

Something to ponder:

We may be talking different things when the store refers to steaks. Up here steaks are cut from small fish and are a clean cross section slice of the fish, including a section of back bone.

What may be available in the US are steaks cut from fillets of halibut. Unless the store or importer is paying to ship all the trim, bones and waste, they would receive the large fillets from bigger fish, more return, more salable meat in that form.

And, ya, right at the dock, from the boat that caught the fish, from a guy I know well enough to have a brew with if I bump into him in the pub, halibut is around $8 a pound if I buy the whole fish and prep it out myself. Ann T's prices are close if you want them to trim it out for you.

Halibut are a known "bank" for heavy metals, etc. The smaller the fish the less mercury, etc. contained in the flesh. I consume quite a bit and only glow faintly in the dark.

Thanks for reminding me..I need to stop at the fish market and pick up a few pieces for me..and some local shrimp for the Big Man.

Thanks for the responses!

Metaxa, I understand your point about "steaks" - I immediately thought of tuna steaks - but in my case I'm talking about the full cross section of fish.

Ann - You often mention the high price of food in Canada. Well here's something you can feel good about - steaks are $19/lb here and I have yet to see them on sale since I started looking ;-)

Linda - You know, for all the recipes I've been looking at you may just have it right. Lemon and butter. Sounds perfect. Especially for the first try.

Annie - "I am not at all picky about shapes or sizes..." Oh, nevermind. Where's Jessica when you need her?!

FOAS, I staunchly stand behind that statement. (grin) What matters is the quality of the final product, regardless of the tools or techniques used to obtain it. Things can be pretty and not be useful at all. C'mon, Jessica...

Some food is perfectly presented but barely edible.

What in the world did you think I was talking about anyway?

Annie

Oh, and Ann T, I'm sure the halibut at Aldi's is frozen, I've never seen them have fresh fish.

Annie

When I'm making halibut and chips I prefer to use previously frozen halibut. Something doesn't "feel" right if I use fresh fish. Can't explain it....its not emotional, it is mouth feel, texture.

The thru and thru steaks come from smaller fish...which is good if you consume lots. The larger loins that are cut into portions (including for most places halibut and chips) come from pretty large fish. I don't consume myself with worry about stuff like that, the retention of heavy metals and other residue, but just so you know.

Oh come on folks. We're talking fish. Wrong/other side of the meat discussion.

When I was about 10, my family lived in Sitka, Alaska, for almost a year. When the halibut fishermen came in, they would first cut off the heads and leave a huge pile of halibut heads. Anyone who wanted them could have them for free. My brother and I would take a wheelbarrow down to the Sitka Cold Storage and fill it up with halibut heads. The heads are flat-ish, with both eyes on one side, and my mother would stick her fingers in the eyes and cut out a cheek, then flip it over and cut out the other one. Not knowing what else to do with them, I think she breaded and fried the cheeks. They were delicious--no bones at all.

I love halibut on the grill outdoors. Mmmm. With a simple fruit salsa or lemon caper butter. Don't care if it is a steak or a fillet, as long as it's fresher than we can get around here. :(

OMG Jessy! ROFL!!!!!

I love halibut, but it is crazy expensive here. I checked jusdt a few days ago and it was $24.95/lb. I love it but that is a lot of $$$$

Alexa

"Posted by caliloo
I love halibut, but it is crazy expensive here. I checked jusdt a few days ago and it was $24.95/lb. I love it but that is a lot of $$$$
Alexa"

Yesterday in NYC: $29.95 /lb.

dcarch

EJ - LOL!! You never disappoint!

I went to a different fish market to buy lobster the other day and I saw that they had halibut, both fillets and steaks. Asked how much - $12.99, either one! I commented on the good price and was told they are in season. Fresh caught, East Coasst. Hmmm, today is Friday...

I don't think that I have ever had Atlantic Halibut. Didn't know that it was even available.

According to this article, Atlantic halibut isn't the best choice.

Sustainable Halibut: Yes to Pacific, No to Atlantic

Atlantic Halibut

Thanks for that, Ann. Good to know. I guess Halibut will wait until I feel like affording it.

I finally sprung for it (West Coast Canada - 17.99/lb) and took Linda's advice and cooked it simply. Just baked with olive oil and lemon juice dressing. I can totally understand why so many people here are big fans of the fish. Mild, meaty yet light is how I'd describe it.

What I didn't know is that unlike me, my wife is familiar with halibut and already knew she loves it. So she was a happy camper after a stressful day at work!

While I was at the market I bought some corn which people here have been talking about. Though skeptical, I was pleasantly surprised. Certainly no high-season local stuff, but still very edible.

Thanks, all, for your input!

{{gwi:1521702}}

Here is a link that might be useful: Baked Halibut with Orzo, Spinach, and Cherry Tomatoes

FOAS, I'm glad you liked the halibut. And you learned something new about your wife. LOL! You can't go wrong with butter and lemon. Looks delicious.

You should share your photo on the WFD thread too.
Ann

I won't buy halibut fillets.

It's expensive fish here, often over $20 a pound, and I only had to pay $24 a pound for "halibut" fillets that weren't halibut to vow "never again".

The halibut steaks are very distinctive looking, so I know I am getting halibut.

The flavor and texture of halibut are very distinctive and it's very obvious when the fillets are a different fish masquerading as halibut.

Guess I'm from another planet.

I like Flounder, especially when it is fresh caught.
I like Haddock too.
But I bread it in my own way.
Also make Flounder Bits or Puffs.

We make Whiting and Haddock in a Marinara Sauce too, in a sort of stew.
You need Garlic Bread with that, for dipping.
LOU

It can be baked in the oven.

Lou, Flounder or Hadddock Bits or Puffs?

Tell us more, please!

Rusty

(Maybe that should be a new thread?)

I agree with Rusty - Lou start a new thread. In particular, I'd like to hear what you do with whiting? It's usually cheaper than 80/20 ground beef so I guessed maybe it was just best for making fish stock. Never researched it.

Whiting is sort of a general name, in the US for several fish in the cod family...hake and pollock are a couple.
Not a distinguished fish in my opinion...good for stretching a cioppino or salmon patties if you need to.
In the UK however, apparently it's a delicacy and a different fish.
There's a reason why it's cheap.
Linda C

Halibut is the only fish that I actually like. I have never been a fan of Lake fish; White fish, pickerel/walleye, trout, perch, etc. Poor Moe, he loves lake fish.

Aren't frozen fish sticks and fake crab made from whitting, hake or pollock? Not something I'm interested in eating.

Oregonwoodsmoke, you need to find a better fish shop. One that doesn't try to pass off something else as halibut.

Ann

Fake Crab ? = Imitation Crab Meat.
Fake Halibut ?
Used Cars = Previously Owned Auto's
Different ways of putting things, make it sound nicer.

Ann
You are right! All the millions of folks eating everything but Halibut. Terrible. !!!
Poor Moe.

Personally, I think Whiting is quite good.
I'm not a 'Food Snob', and I don't judge the goodness of a food by its price.

And I like just about any kind of fish or seafood, cooked almost any way.

Where I grew up, Whiting was available fresh and/or smoked.
It was also easly caught and we often had fishing trips where we brought home great messes of it.
Here we can only get it frozen.
I coat it with seasoned corn meal and fry just like I would most any other fish.
I may try grilling some soon.

Rusty

Rusty, I don't consider myself a food snob either. Whiting seems to sell regularly at half the price of balogna yet I've never seen it mentioned here or on other recipe sites until Lou's post. So admitedly I probably put two and two together in the back of my mind.

I now see that my assumption about it being used primarily for stock may not be so far-fetched. Go to epicurious and do a search on "whiting" and of the first 10 results, three of them are desserts which obviously are not applicable, and the other seven use whiting "or other white fish" for stock.

I won't diss the fish without trying it. I asked Lou to post more about it because I'm genuinely interested. But at this point it's not high on my "to-try" list. If that makes me a snob in someone's eyes, so be it.

FOAS, I was most definitely NOT trying to insinuate you are a food snob.
In fact, I had to go back & look for your post to see what you had written, to see why you thought I may have been referring to you.
Sorry.

Rusty

I mentioned the low price, you mentioned price in your response, so I thought that comment was directed at me. Obviously a misunderstanding. It's all good!

Wish people would stop misunderstanding and get on with it.

FOAS:
I Googled " Italian recipe - Merluzza in Marinara Sauce "

Some members are knocking Whiting and the other fishes I mentioned.
I was trying to find a positive attitude towards all the other fishes, I have enjoyed thru the years.
Seems like Flounder, Haddock, Trout, Salmon which is in the Trout family and others
are not the best because the price is lower.

Maybe I'm misunderstanding now.

I saw a few of the Garden Web Posts when I Googled.

One was Posted in Sept.09
Fresh Tomatoe Sauce and long Simmered Sauce

Here is another I copied: Jarred Pasta Sauce May 09

AnnT:

I think what they are talking about here is a close Duplicate for,
the Home Made-Italian Style Spaghetti Sauce ( Gravy )
Which is the Crushed Tomatoes, Puree and Paste, with
all the Goooooood Spices and
Meatballs , Suasage, Chicken and other meat thrown in too.
Some use other style tomatoes.

This is a different Style Sauce than Marinara
I didn't go back and read the Threads again,
because it seems like it has been going on for a long time.
- - - - - - - - - -

I did use a can of Del Monte's 4 Cheese Spaghetti Sauce,
yesterday to make a double serving of Spaghetti and
Meat balls for a Neighbor Cancer Patient.
I only had to add some Garlic and Onion powder.

Would never have thought to use Del Monte's. My Daughter
brought it up and said to try it.

I Posted this on WFD, which is going South once more.
- - - - - - - - - -

I do your Marinara Style for cooking Whities, White Fish,
( Merluzza ) and other Seafood.
Sometimes with Chicken.

That's what Marinara means( of the Sea ),Marinaio ( Sailor)
When I lived in Phila. there were many Italian families,
who came over from Italy, in the neighborhood.

A lot of them were from Coastal Towns and did a lot of Marinara Style sauce.
My Uncle was one of them . He was from Abruzzi, Italy.
When I visited him ,
I was the Garlic and Parsley Chopper.

My Aunt was the Cook and he told her How and What.

The Fish was always delicious in the Marinara Sauce.
Bread Dipping Good !!!!!

We use a lot of Garlic and Parsley, with a pinch of
Oregano, along with the Spices you mentioned,
alon with 1/3 cup of Muscatell Wine.

There are probably some members who " remember " and
do the Marinara Style with Fish and Seafood, or
Maybe I'm a loner.

LOU

Personally, I think Whiting is quite good.
I'm not a 'Food Snob', and I don't judge the goodness of a food by its price.

Excuse me Rusty, but maybe you could point out where someone judged the fish by price, rather than by taste or what they enjoyed.?

I'd be extremely happy if Halibut was the same price as Whitting. Actually I'd be happy if Whitting tasted like Halibut. Unfortunately neither is the case.

Unlike you I don't like other fish. Except for Halibut.

Ann

I like halibut but the price is always in the +$20 range per pound so I rarely buy it. If I lived where it was a lower price, I'd be cooking it a lot more often.

"Excuse me Rusty, but maybe you could point out where someone judged the fish by price, rather than by taste or what they enjoyed.?"

Well, excuse ME, ann_t, but maybe you could point out where I said someone judged the goodness of food by it's price.

I was talking about what I DON'T do, not about what anyone else DOES do.

Rusty

Thank you Rusty. I appreciate you clarifying that for me.

Ann