Halibut, Ireland

Halibut fillet

This is a fish rarely seen in the French market, but common in the northern coasts, I had cooked them while traveling in Alaska, Iceland and now in Ireland.

It is a big fish, may be why rarely seen in local fish markets, this fillet is already 1kg. The fishmonger said that for him this is the best of white fish, with turbot being number 2. I have doubt about this as I like turbot very much, especially after tasting the excellent local one caught in Ireland.

baked halibut

I cook this halibut the same way, season with salt for half a day, bake at 180˚C for 15 minutes and rest for 5 minutes.  It is juicy, with jelly on the fin muscle and a thin layer of oil under the skin. However it lacks the waxy texture of turbot that is so unique.