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Sterling White Halibut lends itself to many different needs and tastes, and many chefs appreciate the numerous creative opportunities it offers. in the following you will find some suggestions as to how this premium product can be cut and used.
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Whole fish with head, gutted
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Whole fish, no head and tail
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Boneless fillets with skin
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| Supplied in weight classes 1-3 kg, 3-5 kg, 5-7 kg, 7-10 kg and 10 kg +. Delivered in 20 kg boxes. |
Supplied in sizes 1-3 kg. Delivered in 20 kg boxes. |
Available from 400 to 1600 grams. Delivered in 5 or 10 kg boxes. |
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Large fish steaks with skin
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Half or whole cutlets
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By-products
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| Supplied from 400 to 800 grams. Perfect for grilling or baking in the oven. |
Supplied in weight groups from 125 to 400 grams. Delivered in 5 or 10 kg boxes. |
Halibut heads - with or without collar - and with bone and tail. Ideal for making stock. Delivered in 20 kg boxes. |
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Loin
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Thick fillets
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Sushi chefs
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| is the premium flaky and firm flesh that satisfies any chef's desire to explore new combinations and tastes! |
can be cut in various ways into different sizes as lunch or dinner portions: butterfly-shaped, square, triangular or cross-cut portions. |
worldwide have realised that Sterling White Halibut is a first-class white fish well-suited to sashimi and sushi. |
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The rich halibut fat
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Large fish steaks
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The optimum culinary method
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| is regarded as a delicacy for Japanese-style maki rolls. Other cooking traditions are also very familiar with the rich and healthy Omega 3 fatty acids from the fins. |
cut in half, then into portions on each side, are perfect for grilling, poaching, frying or baking in the oven. |
is to divide the halibut into four fillets of equal size - each of which can then be divided into 4-5 boneless portions - plus one large tail portion, and even-sized cutlets. The small cutlets are perfect for frying, while the side pieces provide thick square chunks with skin and bone. |
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For the first time in Bocuse d’Or history, a branded fish will play a leading role: our own Sterling White Halibut. Our halibut is no newcomer to the competition though; Marine Harvest supplied halibut to the Bocuse d’Or 2007 under the generic brand Norwegian White Halibut in co-operation with the Norwegian Export Council.
The food chain Ultra has a strong focus on their employees' knowledge. By systematically paying attention to their work environment and skills, they have solid proof that it
- We want to be best on seafood, both with good and delicate products for customers to take home, and know-how. These words come from Kenneth Lindland, categorymanager in the Meny-Ultra food chain management.