Halibut cheeks — two per fish, wild-caught, and texturally closer to scallops than any other cut.

Like cod cheeks, halibut cheeks are cut from the jaw muscles — small, rounded pieces that are sweeter, more tender, and more flavorful than the loin. Halibut is already considered a premium fish; the cheeks are the most coveted part of it. Sweet, succulent, and quick to cook, they’re a chef’s secret that rarely makes it to the retail market.

Sweet and buttery with a scallop-like texture — springy on the outside, silky in the center. More flavorful and richer than halibut loin.

Treat exactly like high-end scallops: pat dry, season simply with salt and white pepper, sear in clarified butter for 2 minutes per side in a screaming-hot pan. Finish with brown butter and lemon. They’re done when just barely opaque in the center — do not overcook.

Pairs Well With: Brown Butter · Lemon · Capers · Herb Salad · Citrus Vinaigrette