Halibut Is The Largest Of The Flatfish And Is Held In High Regard By Many Chefs Around The World. With A Creamy White, Firm, Meaty Flesh, Best Simply Poached In A White Wine Sauce Or With Creamy, Delicate Flavours.
- caughtNorth Sea
- avg size160g
- scientific nameHippoglossus Hippoglossus
- preparationSkinless, Boneless.
All Raw Fish Products Must Be Cooked Thoroughly Until They Are Piping Hot.
Keep refrigerated 0-5°C. Consume within 3 days. Once pack is opened use on the same day. Suitable for freezing on day of purchase. Use within three months. Defrost fully before use. Do not re-freeze once de-frosted.
Halibut Is High In Protein, Niacin, Vitamin B12, Vitamin D & Selenium. It's Also A Great Source Of Vitamin B6, Potassium, Phosphorus & Iodine.
- Saturated Fat0.7g