Halibut cheeks are a prized, tender cut taken directly from the face of the halibut fish. Medallion-shaped and mild in flavor, they closely resemble scallops in texture while delivering the clean, delicate taste of Pacific halibut. Because there are only two cheeks per fish, they are a sought-after specialty cut often reserved by fishermen for their own use.

Sold by the pound and previously frozen to preserve peak freshness and quality. Flash freezing halts the natural deterioration of the flesh immediately after harvest, locking in flavor and texture until you are ready to cook. Once thawed in the refrigerator, halibut cheeks keep for up to seven days.

Halibut cheeks are best prepared with simple cooking methods that let their natural sweetness shine. They are excellent pan-seared, roasted, or lightly sautéed in butter. Avoid overcooking, as the meat is delicate and cooks quickly.