Your halibut will come in four 8oz skin on fillets.  There should not be any bones, but please be careful.  When you get the fillets home, rinse them off, put them in a new bag, and put them on ice.  Seafood quality control people (this girl right here) LOVE ice.  You absolutely know that your fish is being held at an internal temperature just shy of freezing when it is on ice.  In your refrigerator without ice?  Things are a lot less certain.  You should be able to keep the halibut fresh without freezing for six days.  If you plan on waiting any longer than that, freeze the fillets.  They will thaw beautifully and then they will be sashimi grade!

If you plan on eating the halibut raw, please be aware that there is a risk of parasites and their larvae in raw wild fish.  You can freeze the fish to kill the parasites, or you can fully cook the fish.  I went the fully cooked route and grilled up my hunk of halibut following Akiko Moorman’s recipe (posted on this blog).

See you tomorrow!