It's halibut season here in Seattle, and it'd been awhile since I'd had any cheeks. Used to be these were throwaway food; now they're $20/lb (while the fillets are $22).
So Wahine and I got a couple pounds. Dang. I've eaten seafood all over the world, and halibut cheeks are damned near the perfect seafood, IMO. Sweet, like lobster and the best crab, ideal scallop-like tooth, deep flavor yet not oily. More of all of the above even compared to fillets of the same fish. The only fish that I think compares is Hawai'ian black ulua/buta gucci.
I think halibut cheeks sauteed in Amish butter and finished in Champagne lemon dill beurre blanc would be what I request of the warden the hour before the needle goes in.
Does anyone have a favorite prep of halibut cheeks that shows off the amazing gift that they are? I'm hallucinating right now imagining Cheek Salad Rolls, Cheek Ravioli, Cheek Cioppino. F@$k, I'd eat Cheek *Brownies*...
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