How To Butcher And Portion Sides Of Halibut | Video Technique
This video is the start of Halibut week here on Stella Culinary. First, the video above will teach you how to take a large side of halibut and break it down into individual portions. Then on Wednesday, I'll be releasing a video on how to properly pan roast a piece of fish just like we do at Stella. The fish that I demonstrate this technique with will be a halibut fillet.
Finally on Friday, the much anticipated launch of our recipe video series "The Completed Dish," is kicked off with our top selling entrée, and the number one recipe requested by our guests; "pan roasted halibut, marinated tomato-panzanella salad and lemon caper beurre blanc."
Alaskan Halibut season usually starts sometime in early spring and will end mid fall. Right now is prime halibut season which has led us to use it not only as a signature entrée but also as one our favorite new apps; "halibut ceviche chalupa with fresh lime and cilantro." Photos to follow.
For more information on halibut, check out this great little article by Fish Ex.
More Information:
- Halibut Ceviche | Picture Recipe
- How To Pan Roast Halibut | Video Technique
- Pan Roasted Halibut, Tomato-Panzanella Salad, Lemon Caper Beurre Blanc | Video Recipe
| This post is part of our ongoing Culinary Knife Skills Video Series, which teaches you a wide array of knife skills used in professional kitchens. For more information, you can also view our How To Cook Video Index. |
The restaurant I work at just started getting whole halibut in. The owner normally likes to take care of breaking the fish down into sides in order to save on labor (I don't think it would take me long at all). The problem is he has no idea what he is doing, often takes over an hour to do, and hacks the sides up in ways I hope you'll never see, wasting product basically . The portioning part is easy but I would like to learn a quick, efficient, and clean technique of breaking down a whole halibut. Any feedback is appreciated!
-Mike
If you're really set on breaking down the halibut yourself, just think of it like two salmon that have been butterflied out and then sandwiched together (meaning you have four sides to deal with). Start by cutting an incision behind the head and down along the spine. Flex your knife towards the "rib cage" and release the fillet.
Good luck.
Plus, the former chef like making halibut cakes from the carcass (such a pain in the ass) so Im stuck with always having a whole fish.
I buy thick hallibut flecks (sides, skin off) for just under $15/#. I cut nice portions and sell our halibut entree all summer long for $33. The scraps get made into this ceviche dish which prints money at $11-$13 a plate (I'll actually raise the price as the season progresses).
You can't tell your boss this, at least not this directly, but they're leaving money on the table and serving an inconsistent product. If there's anyway you can take this away from them, I'd do it. Everyone makes cakes out of their scrap; your customers might enjoy the change (although, they too could be set in their ways, in which you're doomed). Where's the restaurant located (in general terms)?