How to Fillet Halibut

By on October 19, 2013

What do you need to Fillet a Halibut:

a Dead Halibut
– a VERY sharp knife

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The first cut: Picture the Halibut in your mind as four sections, two on each side. The first cut is about ¼” from the backbone, the length of the Halibut. Be careful not to cut into the stomach cavity, as the bile can ruin the meat

The stomach cavity has a hard ridge running around it, and is easily seen.

The first cut completed

Cutting away from your hand with your VERY sharp knife, start from the tail end, letting your knife ride across the bones. Take care to end up with the same amount of fingers you started with.

Repeat the procedure on the other side of the backbone of the halibut. If you find it easier to cut away from yourself, rotate the Halibut.

Flip the Halibut and repeat the fillet process on the other side.

Halibut Cheeks are considered a “treat”. They are easily seen as a slight hollow. Slice around them, letting the tip of your knife ride on the bone.

Final Cut

Halibut Cheek – Small, but tasty.

Remove the skin (which is very tough). Start 1 inch from the tail end and holding your knife at a 45-degree angle, cut away the skin.

When finished, cut your fillet into serving sizes. Whatever you don’t intend to eat within 3 days, vacuum pack. A properly vacuum packed and frozen halibut will still be good a year later.

NOTE: Save the white skin from the Halibut. Cut it into strips, as it makes an excellent bait to tip your Halibut jigs or bait rigs. Halibut skin is so tough that if you miss your strike, you won’t have to reel up 200′ to see if your bait is still there.

Salmon University Staff
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