HALIBUT STEAK VP 400G 比目魚扒

Frozen Greenland Halibut Steak – Rich, Buttery & A Premium Arctic Delicacy

Indulge in the extraordinary richness of our Halibut Steak – Vacuum Packed (比目魚扒, 400g) — thick, generous cross-cut steaks of premium Greenland Halibut (Reinhardtius hippoglossoides), sourced from the pristine, icy waters of the North Atlantic and Arctic Ocean. Greenland Halibut is a distinctly different and more richly flavoured fish than Pacific Halibut — its significantly higher natural fat content gives it a luxuriously buttery, melt-in-the-mouth richness and a deeper, more complex flavour that is closer to Black Cod than to its leaner Pacific cousin. Known as Bi Mu Yu (比目魚) in Chinese, Greenland Halibut is prized by chefs and seafood connoisseurs for its extraordinary richness, silky texture, and magnificent ability to absorb bold marinades and glazes. Vacuum packed and flash-frozen at peak freshness to preserve its exceptional quality and superior buttery flavour.

Why You'll Love It

• 🐟 Premium Greenland Halibut steaks (比目魚扒) — luxuriously rich, buttery flesh with a deep, complex flavour and silky melt-in-the-mouth texture
• 🔒 Vacuum packed (VP) — sealed for maximum freshness and longer shelf life
• ✂️ Thick-cut steaks — generous, meaty 400g portions ready to cook straight from the freezer
• ❄️ Flash-frozen to lock in peak Arctic-fresh quality and superior buttery natural flavour
• 🌊 Wild-caught from pristine Arctic waters — the cold, deep waters of the North Atlantic and Arctic Ocean produce an exceptionally rich, flavourful fish
• 💪 Nutritional powerhouse — exceptionally high in omega-3 fatty acids, vitamins D and B12, and essential minerals

How to Prepare

Pan-searing (recommended): Thaw, pat completely dry, season with salt and white pepper, and sear in a hot pan with oil or clarified butter over medium-high heat for 3–4 minutes per side until a beautiful golden crust forms — the high fat content bastes the fish from within, creating an outrageously rich, succulent result. Finish with a knob of butter, garlic, and fresh dill for a stunning pan-seared Greenland Halibut steak.
Miso-glazed broiling: Marinate in a rich white miso, mirin, sake, and ginger glaze for 2–4 hours, then broil under high heat for 8–10 minutes until deeply caramelized and golden — the high fat content of Greenland Halibut makes it particularly well-suited to miso glazing, creating a deeply rich, caramelized result.
Steaming: Steam over boiling water for 12–15 minutes until just cooked through, then top with ginger, scallions, and a drizzle of hot sesame oil and premium soy sauce for a classic Cantonese-style preparation that showcases the fish’s extraordinary natural butteriness.
Baking: Season with lemon, capers, garlic, and olive oil, and bake at 200°C for 18–22 minutes until cooked through — a simple, healthy Mediterranean-style preparation.

Serving Suggestions

Greenland Halibut Steak is a revelation for those who love rich, deeply flavourful fish — pan-sear to a golden crust and serve with a classic lemon beurre blanc, roasted asparagus, and baby potatoes for an elegant, restaurant-worthy dinner that showcases the fish’s extraordinary buttery richness. Prepare miso-glazed and serve with steamed rice and pickled cucumber for a deeply satisfying Japanese-inspired meal. Steam Cantonese-style with ginger and scallions for a clean preparation that lets the fish’s natural richness take centre stage. Bake Mediterranean-style with capers, cherry tomatoes, and olives for a vibrant, flavourful dish. A premium Arctic fish of extraordinary richness and depth that transforms every meal into a truly special occasion.

Storage Instructions

Keep frozen at -18°C or below. Thaw in the refrigerator overnight before cooking for best results. Once thawed, consume within 24 hours. Do not refreeze.