halibuts

The Trident Seafoods Loin Cut Halibut Steaks are specially cut from longline-caught Pacific halibut fish. With consistent portions, these skin-on halibut steaks make for a wide range of visually appealing entrees and appetizers. These steaks are ready to use and can be baked, grilled, broiled, poached, and sauteed. Ideal for restaurants, cafes, diners, and hotels, this bulk case comes with 20 pieces of Trident Seafoods halibut steaks.

HALIBUT LOIN STEAK 8 OZ   Preparation instruction: ALLOW 10 MINUTES OF COOKING TIME PER INCH OF THICKNESS ON THAWED PRODUCT; 20 MINUTES PER INCH ON FROZEN PRODUCT. BAKE: PLACE HALIBUT IN BAKING DISH IN A PREHEATED OVEN AT 400°F. IT IS NOT NECESSARY TURN HALIBUT DURING COOKING. GRILL: PLACE HALIBUT ON WELL GREASED GRILL A FEW INCHES ABOVE HOT COALS. TURN ONCE HALFWAY THROUGH COOKING TIME. SAUTE: SAUTE HALIBUT IN OIL, BUTTER OR MARGARINE OVER MEDIUM HIGH HEAT. TURN HALIBUT FOR EVEN BROWNING HALFWAY THROUGH COOKING. * COOKING TIMES AND TEMPERATURES MAY VARY SUBSTANTIALLY. INTERNAL TEMPERATURE SHOULD BE AT LEAST 145°F.<ul>HALIBUT, LOIN STEAK 8 OZ VACUUM PACKED FROZEN</ul>

Trident Seafoods Skin On Loin Cut Halibut Steak - 8 Ounce Pieces, 10 Pound

Firm, white and flavorful, Trident Seafoods Wild Alaska Halibut has earned its reputation as the world’s premium whitefish and will make your menu stand out from the crowd. We cut and vacuum-pack long-line-caught halibut at the peak of freshness to provide tight portion control and uniform cook times. 
 
The Trident Seafoods Halibut Fillet Portions are skinless, boneless, raw halibut fish, wild caught in the Pacific waters. Vacuum packed and individually quick frozen, these halibut fillets can be used to create a wide variety of visually appealing plate presentations, or in casseroles, sandwiches wraps, soups, and fish and chips. An ideal buy for restaurants, diners, and hotels, this bulk case comes with a 10 pound box of Trident Seafoods halibut fillet portions.

Preparation instruction: *COOKING INSTRUCTIONS: ALLOW 10 MINUTES OF COOKING TIME PER INCH OF THICKNESS ON THAWED PRODUCT; 20 MINUTES PER INCH ON FROZEN PRODUCT. BAKE: PLACE HALIBUT IN BAKING DISH IN A PREHEATED OVEN AT 400°F. FISH IS BEST WHEN THE FLESH HAS JUST TURNED OPAQUE AND IS STILL MOIST THROUGHOUT. * COOKING TIMES AND TEMPERATURES MAY VARY SUBSTANTIALLY. INTERNAL TEMPERATURE SHOULD BE AT LEAST 145°F. WE STRIVE TO PRODUCE A FULLY €œBONELESS€ PRODUCT. AS WITH ALL FISH, HOWEVER, OCCASIONAL BONES MAY STILL BE PRESENT.

Trident Seafoods Halibut Fillet Portions, 8 Ounce, Boneless Skinless, 10 Pound.

The Beaver Street Fisheries Brazilian Red Snappers can be used to make delicious seafood dishes. Wholly gutted and scaled, these raw red snappers save preparation time and labor when cooking in bulk. This Beaver Street Fisheries snapper bulk pack is ideal for restaurants and delis.

Sea Best brand 1/1.5 LB Brazillian Wild Raw Whole Gutted Gilled and Scaled Lane Snapper Preparation instruction: Cook to an internal temperature of 145°F. 1/1.5 LB W.G.G.S. SNAPPER

Beaver Street Fisheries Brazilian Red Snapper, 22 Pound.

The King & Prince Mrs. Friday's Tavern Battered Halibut Fillet is a perfect addition to gourmet meals. It features fresh halibut, spices, wheat, and rice flour for optimum flavor and a crisp crust. This seasoned halibut fillet saves time and effort during multiple orders. It can be baked or fried as per customer preference. The King & Prince bulk frozen fish fillet is ideal for food trucks, concession stands, and convenience stores.

MRSF TAVERN BAT HALIBUT FILLETS, 2-3 oz, 4/2.5#   Preparation instruction: Keep frozen until ready to use. Do not refreeze. CONVECTION OVENPreheat 375°F. Place product on baking sheet and cook for approximately 12-14 minutes or until product is crisp. DEEP FRYERHeat oil to 350°F. Add product, shaking baskets occasionally to prevent from adhering. Fry for approximately 5 to 5.5 minutes or until golden brown. MRSF TAVERN BAT HALIBUT FILLETS, 2-3 oz, 4/2.5#

King and Prince Mrs.Fridays Tavern Battered Halibut Fillet - 2 to 3 Ounce, 10 Pound.

MRSF TAVERN BAT HALIBURGER, 3.5-4 oz, 1/10#

MRSF TAVERN BAT HALIBURGER, 3.5-4 oz, 1/10#   Preparation instruction: Keep frozen until ready to use. Do not refreeze. CONVECTION OVENPreheat 375°F. Place product on baking sheet and cook for approximately 12-14 minutes or until product is crisp. DEEP FRYERHeat oil to 350°F. Add product, shaking baskets occasionally to prevent from adhering. Fry for approximately 5.5 to 6 minutes or until golden brown.

King and Prince Tavern Battered Haliburger Halibut Sandwich Fillet 3.25 - 4 Ounce, 10 Pound.

The King and Prince Mrs Friday s Beer battered halibut fillets are coated with a crispy batter made with Samuel Adams Boston Lager. The beer battered halibuts are easy to prepare and contains natural flavors while being firm, crisp and moist. These fillets are ideal for pubs, hotels, cafes, cafeterias, food trucks and concession stands.

MRSF TAVERN BAT HALIBUT FILLETS, 1-2 oz, 4/2.5#   Preparation instruction: Keep frozen until ready to use. Do not refreeze. CONVECTION OVENPreheat 375°F. Place product on baking sheet and cook for approximately 12-14 minutes or until product is crisp. DEEP FRYERHeat oil to 350°F. Add product, shaking baskets occasionally to prevent from adhering. Fry for approximately 4-1/2 - 5 minutes or until golden brown.MRSF TAVERN BAT HALIBUT FILLETS, 1-2 oz, 4/2.5#

King and Prince Mrs.Fridays Tavern Beer Battered Breaded Halibut - 1 to 2 Ounce, 10 Pound.

The Trident Seafoods Skinless Boneless Halibut Fillet is firm, white, and flavorful. Individually quick frozen to lock in freshness, it has a wide range of menu applications. This bulk pack of Trident Seafoods Skinless Boneless Halibut Fillet is ideal for restaurants, diners, and cafes.

HALIBUT LOIN FILLETS 6 OZ   Preparation instruction: *COOKING INSTRUCTIONS: ALLOW 10 MINUTES OF COOKING TIME PER INCH OF THICKNESS ON THAWED PRODUCT; 20 MINUTES PER INCH ON FROZEN PRODUCT. BAKE: PLACE HALIBUT IN BAKING DISH IN A PREHEATED OVEN AT 400°F UNTIL FISH FLAKES EASILY WHEN TESTED WITH A FORK. FISH IS BEST WHEN THE FLESH HAS JUST TURNED OPAQUE AND IS STILL MOIST THROUGHOUT. * COOKING TIMES AND TEMPERATURES MAY VARY SUBSTANTIALLY. INTERNAL TEMPERATURE SHOULD BE AT LEAST 145°F. WE STRIVE TO PRODUCE A FULLY “BONELESS” PRODUCT. AS WITH ALL FISH, HOWEVER, OCCASIONAL BONES MAY STILL BE PRESENT.

halibuts

trident seafoods skin on loin cut halibut steak - 8 ounce pieces, 10 pound

trident seafoods halibut fillet portions, 8 ounce, boneless skinless, 10 pound.

sea best beaver street fisheries brazilian red snapper, 22 pound.

mrs. friday's king and prince mrs.fridays tavern battered halibut fillet - 2 to 3 ounce, 10 pound.

mrs. friday's king and prince tavern battered haliburger halibut sandwich fillet 3.25 - 4 ounce, 10 pound.

Out of Stock

mrs. friday's king and prince mrs.fridays tavern beer battered breaded halibut - 1 to 2 ounce, 10 pound.

Out of Stock

trident seafoods skinless boneless halibut fillet, 6 ounce pieces, 10 pound

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halibuts

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trident seafoods skin on loin cut halibut steak - 8 ounce pieces, 10 pound

trident seafoods halibut fillet portions, 8 ounce, boneless skinless, 10 pound.

sea best beaver street fisheries brazilian red snapper, 22 pound.

mrs. friday's king and prince mrs.fridays tavern battered halibut fillet - 2 to 3 ounce, 10 pound.

mrs. friday's king and prince tavern battered haliburger halibut sandwich fillet 3.25 - 4 ounce, 10 pound.

Out of Stock

mrs. friday's king and prince mrs.fridays tavern beer battered breaded halibut - 1 to 2 ounce, 10 pound.

Out of Stock

trident seafoods skinless boneless halibut fillet, 6 ounce pieces, 10 pound