Fresh Skin-On Halibut Fillets

Cut from the broad, meaty back of the flatfish, these thick portions keep their dark, mottled skin on — the layer that protects the delicate white flesh and crisps beautifully in a hot pan.

The flesh is sweet and gently firm, holding its shape far better than thinner white fish, which makes it forgiving for both home cooks and busy kitchens.

What you get

• 2 kg total, priced per kilogram
• Thick centre-cut portions
• Skin left on, pin-boned
• Cut and packed to order

Storage

Keep refrigerated at 0–4°C and cook within two days, or freeze on the day of delivery for up to three months. Thaw slowly in the fridge.

Cooking

Pat the skin dry, season generously and lay it skin-down in a hot, lightly oiled pan. Press gently for the first thirty seconds, then leave it alone until the skin releases on its own. Finish with butter, capers and lemon.