Online Ordering February Update

Online Ordering - February Update

Online ordering is now open for collection on or after 13th February. If you’re planning ahead for Valentine’s Day, please feel free to place your order online as normal.

For collections this week or before 13th February, I’m still asking customers to get in touch directly. With the ongoing variability in landings and prices, it’s the best way for me to make sure you get the very best fish available on the day.

You can call, text or WhatsApp me on 07354 849465, or send an email to info@passionateaboutfish.co.uk

Thanks so much for your patience and as always, we’ll make sure it’s worth it!

Sue

Hippoglossus hippoglosus

Halibut Fillet

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You can't order this product online at the moment, but if you give us a call or send a text to 07354 849465 we'll be able to advise on availability

Halibut are the giants of the flatfish world — they can grow well over 100kg! Sue has been known to spend more than £1,000 on a single fish, but when they’re good, they’re really good - and absolutely worth it.

We’re quite particular about what we buy, so you won’t find halibut on the counter every day. Sue only brings it in when it’s truly spectacular. Our preferred size is between 12–20kg, giving beautifully thick loins and fillets that cook like a dream.

A real chef’s favourite, halibut has firm, meaty flesh with a delicate, clean flavour. It’s wonderful simply roasted or gently poached and served with a spoonful of Hollandaise. A versatile, elegant fish that needs very little done to it - quality this good speaks for itself

Simply panfry the fillets in a little rapeseed oil, getting a nice crispy skin. Turn and cook for a minute or two on the other side to add a little colour. Serve with a simple hollandaise sauce, buttery baby potatoes and asparagus

Allow 200g per person for a generous portion

A lean white fish that’s naturally high in protein and a good source of B vitamins, magnesium and selenium... a really special fish that's also a great choice for nutrition.