Halibut Fillet Portions SKL/BNL Bias Cut IQF (1-10lb) 419029

Fish n Chips, tacos, wraps, seafood casseroles, soups.

BAKE: Preheat oven to 400°F. Season or marinade thawed Halibut to taste. Place in a well-oiled baking dish. Bake portions for 10 to 12 minutes or until internal temperature reaches 145°F. Remove and serve.
GRILL: Preheat grill to medium high. Season or marinade thawed Halibut to taste. Place on a well-oiled grill and cook for approximately 5 to 7 minutes, turning once or until internal temperature reaches 145°F. Remove and serve.
SAUTE: Season or marinade thawed Halibut to taste. Place Halibut in pan, searing both sides, lower heat and continue to cook for another 4 to 5 minutes, turning once, or until internal temperature reaches 145°F. Remove and serve.
* Cooking times and temperatures may vary. Internal temperature should be at least 145°F. We strive to produce a fully “boneless” product. As with all fish, however, occasional bones may still be present.

THAWING INSTRUCTIONS: Remove the product from all packaging and place on a tray or plate.
Allow Halibut portions to thaw thoroughly in refrigerator for 8 to 10 hours.
OPTIONAL QUICK THAW: Place packaged Halibut portions in a bowl of cool water to thaw. Replace water every 5 minutes for 15 to 20 minutes. Remove from packaging as soon as product is thawed.
STORAGE INSTRUCTIONS: Halibut portions must be kept frozen until ready to use. Once thawed, Halibut should be consumed within two days. DO NOT REFREEZE.
SAFE HANDLING INSTRUCTIONS: Keep raw fish separated from other food. Wash hands, work area, cutting surfaces and utensils before and after handling. Always cook raw meat to recommended internal temperatures.