Limited Edition Collector Blades
How to Portion and Skin a Halibut Fillet
How do you portion halibut? Remove the skin, trim the thin belly edge, then cut the fillet straight across into even 5–6 ounce portions about 1–1½ inches thick, cutting thicker pieces narrower and thinner pieces wider so they weigh the same. A thin, sharp blade keeps the firm white flesh from tearing. The Dalstrong Shogun Series 6" Fillet Knife ($139) has an 8–12° edge on a 62+ HRC AUS-10V core.
Step by step
- Pat dry and lay skin side down.
- Skin: at the tail end, cut down to the skin, angle the blade flat, grip the skin and pull it while holding the knife steady.
- Trim the thin belly edge and any dark bloodline.
- Portion straight across into even pieces. Weigh them if you can.
- Chill until cooking.
Portion guide
| Serving | Weight |
|---|---|
| Main course | 5–6 oz |
| Light or tasting | 3–4 oz |
Cooking halibut without drying it out
- Halibut is very lean; it goes from perfect to dry quickly.
- Sear in a hot pan and finish in the oven.
- FDA recommends cooking fish to 145°F, or until the flesh is opaque and separates easily with a fork.
- Even portions cook evenly.
Fish knife basics
| Knife | Use |
|---|---|
| Flexible fillet knife | Following the backbone and ribs on small and medium fish |
| Stiffer fillet or boning knife | Thicker, firmer fish and trimming |
| Chef's knife | Cutting through the head and portioning |
| Fish tweezers | Pulling pin bones |
Keep the fish cold, work on a clean board, and wash hands, board and knife right after. Save the frames (minus gills) for stock. See FDA: Selecting and Serving Fresh and Frozen Seafood Safely.
Our picks
Fillet Knife 6", Shogun Series, ELITE ($139). Spec sheet: Japanese AUS-10V core, 62+ HRC, 8–12° edge, 66-layer Damascus or hammered finish.
Flexible Fillet Knife 7", Gladiator Series, NSF Certified ($79). Spec sheet: German X50CrMoV15 steel, 54–56 HRC, 16–18° edge, NSF certified. Flexible blade.
Chef's Knife 8", Gladiator Series, ELITE, NSF Certified ($79). Spec sheet: German X50CrMoV15 steel, 54–56 HRC, 16–18° edge, NSF certified. For portioning thick fillets.
Related: how to fillet a salmon.
Hone before you start with a ceramic honing rod ($79). More: knife safety tips.
FAQ
How do you portion halibut?
Skin it, trim the thin edge, then cut straight across into even 5 to 6 ounce portions. A thin blade like the Dalstrong Shogun Series 6" Fillet Knife ($139) keeps cuts clean.
How do you remove skin from halibut?
Cut down to the skin at the tail end, angle the blade flat and pull the skin while holding the knife steady.
How much halibut per person?
About 5 to 6 ounces for a main course.
What temperature should halibut be cooked to?
FDA recommends 145°F, or until opaque and flaky.
