Fresh Wild Halibut Cheeks are a prized specialty cut harvested from the cheek muscle of wild-caught Pacific halibut. With only two small cheeks yielded per fish, this cut is considered a delicacy among seafood enthusiasts. Each piece presents as a tender, round medallion with snowy white flesh, closely resembling a large scallop in shape and appearance.

The flavor profile of halibut cheeks is milder and slightly sweeter than standard halibut fillets, with a naturally dense and tender texture frequently compared to crab or scallops. They are naturally lean and rich in protein, holding their structure exceptionally well during cooking and producing even results across a variety of preparations.

Pan searing is the most popular cooking method — heat a skillet over high heat with a small amount of oil and cook the cheeks for 2–3 minutes per side until golden brown. They also bake well at 375–450°F, grill beautifully over medium-high heat for 1–2 minutes per side, and can be gently poached in fish stock or a white wine and herb broth. The key to perfect halibut cheeks is avoiding overcooking; remove from heat as soon as the flesh turns from translucent to opaque. Sold fresh by the pound at Costco warehouse locations.