Show Some Backbone

Show Some Backbone

Eat a Halibut Steak

You’ve probably never done it, maybe you’ve never dared. but if you want to have an extraordinary Northwest seafood experience, resolve to get some backbone. Eat a halibut steak.
Let’s be clear. A halibut steak is not a serving of surf and turf, and it’s not just a fillet.  It’s actually an unusual cut of fish that represents “flat out, the best cut of steak from the sea”. The Pacific Halibut is a bottom fish that starts life swimming upright. But then strangely, its eyes both migrate to the right side, and he swims with one side down, converting himself into a “flat fish rug” splayed on the ocean floor. This odd-looking fish-mat stealthily creates its own camouflage. Its top side is the color of the sea floor, so you can’t see him when you look down and its bottom-side is the color of the underwater sky, so she blends in when you look up. Either way, he’s like a giant no see em’. And this dude can grow. At its monstrous best, it is the largest flat fish in the world. They range in size from little ones all the way up into the five-hundred-pound range.

We all know that the most excellent beef steaks are the bone-in cuts. The reason is because that bone imparts a moistness and richness of flavor you can’t get otherwise. A bone-in steak of fish is likewise a rare delicacy. We are all familiar with a fillet of fish, a nice piece cut parallel from the side of the fish. But a halibut steak requires backbone people, true grit. The way you trim a halibut steak is to go against the grain, do the unusual and cut it perpendicular to the fish. That way you can get a cut across the fish that is more than an inch thick. It has backbone at the top and a few collagen-rich rib bones on the sides. It remains encircled with its skin while cooked. This skin helps keep in lots of fat, especially the fantastic omega three fatty acids. The ones that help keep us young and heart healthy. As well as the selenium, niacin and magnesium that come in the package deal. It’s lean, it’s meaty, it’s dense and it is firm. It is low in fat, so be cautious, it will dry out and become hard if you overcook it. There is an art to cooking halibut just right, so it remains juicy, tender, and mouthwateringly delicious. At Salty’s Seafood Grills we are masters at doing just that. I’m not sure how we do it, but our fish is cooked so supremely, in my opinion, there is none that can compare.

This my friends IS FRESH HALIBUT SEASON. “Holy flatfish”! (That is how the word “halibut” is translated.) You’ve got to get yours. Chef Jeremy has very stealthy ideas on what to do with your catch in his blog.

Meanwhile, I dare you to get down to Salty’s for some fresh, seasonal, delicious, perfectly-cooked halibut steak. That is of course, IF you have the backbone!