A big, meaty head with a thick cushion of white flesh across the cheek and collar, and plenty of soft tissue that melts into a broth. The cheapest way to get real depth into a fish soup.

What It Is

The head of Atlantic halibut (Hippoglossus hippoglossus), gills removed and cut edges trimmed. Cheek and jaw meat is dense and sweet; the collar and frame carry the gelatinous parts that give stock its body.

Where It Comes From

Cut from line-caught halibut landed in cold North Atlantic water. Trimmed at the plant and frozen within hours, before the collar meat has a chance to dry.

Specifications

• Form: Head, gills out, split for the pot
• Net weight: 2 kg per box
• Count: 2–3 heads per box, 700–1000 g each
• Bones: One main frame, very few fine bones

State

Raw and frozen at −18 °C or colder. Vacuum sealed, so the cut surfaces do not freezer-burn.

Storage & Shelf Life

• Frozen: up to 9 months at −18 °C
• Thawed: 0–4 °C, cook within 24 hours
• Thawing: overnight in the refrigerator, in a bowl
• Do not refreeze once fully thawed

Shelf Life & Delivery

Best before date on the pack, counted from production. Shipped frozen in an insulated box with gel ice on a cold chain.

How to Cook

• Simmer low with ginger and scallion for an hour for a milky white broth
• Sear the pieces first, then braise in a clay pot with chilli and dark soy
• Steam with rice wine and a scatter of shredded scallion
• Drop into a spicy hot pot and let the collar thicken the liquid

Allergens

Contains fish. Packed in a facility that also handles shellfish. Sold as food only, with no health or medical claims.