With its buttery flavor and dense flake, halibut is well-suited to any number of preparations, from simply grilled and topped with a punchy relish or pesto, to cut into chunks and simmered in a Thai-style curry. While wild halibut are not generally considered appropriate for raw applications, Nordic Halibut, thanks to its smaller size and diet, is well suited to sashimi or crudo.

SAFE HANDLING — Keep frozen until ready to use. Remove from packaging and defrost in the refrigerator 8-10 hours before use. Do not defrost at room temperature. Once defrosted, do not refreeze and use within 3 days

Wild Halibut with Aleppo Chili, Coriander, Charred Garlicky Cauliflower, Brussels, Gingered Carrot Purée  by Chef Mike Betts, Boston Area personal chef 

Halibut Short Cuts with Rustic Summer Corn Puree

Fish in their pens are raised with plenty of room to move (at much lower densities than required by Norwegian regulations), and no prophylactic antibiotics or other drugs or chemicals are ever used during grow-out. Farming halibut takes pressure off wild fish stocks.

Nordic Halibut is a CleanFish. CleanFish seafood items represent the most innovative practices in seafood production and a commitment to aquaculture as an essential part of a sustainable future. CleanFish are raised to the highest standards of environmental stewardship and animal welfare.