Halibut Head for Soup

A large head cut from wild halibut, with a thick collar of snow-white flesh around the cheek and jaw. Simmered slowly it gives a broth real body and a clean, sweet finish that no stock cube can copy.

What you get

• Whole heads, 2 kg net weight per box
• Roughly 2–3 heads per box, 700–1000 g each
• Gills removed and the cut edges trimmed clean
• Very few fine bones, so the meat lifts off in large pieces

Where it comes from

Cut from wild halibut landed in cold northern water, trimmed at the processing line and frozen within hours so the collar meat never dries.

How to cook

• Simmer low and slow with ginger and scallion for a milky white broth
• Sear the pieces first, then braise with chilli, garlic and a dark soy base
• Steam with rice wine and a scatter of shredded scallion
• Drop into a spicy hot pot and let the collagen thicken the liquid

Condition and storage

• Ships and stores frozen at −18 °C or colder
• Thaw overnight in the refrigerator, never on the counter top
• Cook within 24 hours of thawing and never refreeze a thawed pack

Shelf life and delivery

• Best before: 9 months from the production date on the pack
• Packed in an insulated liner with gel packs, shipped on a cold chain
• Move the box straight to the freezer on arrival

Allergens

Contains fish.