Halibut Cheeks

Many Alaskans will tell you the best part of a halibut is its cheeks. They are prized for their delicate sweet flavor, snow-white color and firm flaky meat. Halibut cheeks are a succulent, hard-to-find delicay.

Halibut cheeks are roughly the same size as large scallops and can be prepared in a variety of ways. They are an excellent source of high quality protein and minerals. Low in sodium, fat and calories.  Boneless.

Our halibut cheeks are fresh-frozen and vacuum-sealed in one pound packages.

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Alaskan Halibut Cheeks
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▪ A seafood delicacy.
▪ Boneless & skinless.
▪ Flash-frozen & vacuum-sealed.

Halibut Nutrition

Serving size: 100 grams




26.6 g


2.9 g

Saturated Fat

0.4 g


69 mg


41 mg


0.5 g

Source: Alaska Seafood Marketing Institute

Serving Sizes

A one pound package would be good for 3 to 4 people if serving with other entree additions. If serving in a 'fish n chip' fashion then about twice this amount would suffice.

Storing and Thawing

Halibut cheeks can be thawed under refrigeration about 12 hours before preparation. The vacuum-sealed packages can also be ran under cold water to speed this up considerably.

Halibut Recipes

Browse our large collection of halibut recipes and find the recipe that's perfect for your needs.

Portion and Packaging Sizes

Halibut cheeks will vary in size, individually, from the size of a half-dollar to as big as a hockey puck. On average, there will be 7-10 cheeks per 1 pound package. Often, large cheeks are cut in half or quarters before preparing.

Halibut Cooking Tips

Here's some general guidelines for cooking halibut. Tips on baking, grilling, broiling, and frying.

Halibut are among the largest fish in the sea and the largest of all the flatfish. They can grow to more than 8 ft long and 500 lbs.  The largest concentration of Alaska halibut is in the Gulf of Alaska, with most in the Kodiak Island area. A smaller amount exist in the Bering Sea.

Learn even more about Alaska halibut in our About Alaska Halibut and Halibut Fishing Gallery pages.

Fishing Seasons

In 1995, Alaska halibut fishing switched to an individual vessel quota system which has increased the availability of fresh halibut to an 8 month annual span, while also increasing the quality of the halibut landed.


Alaska halibut is a large, almost annual fishery, making it available all year round. Fresh-frozen processing and glazing allows halibut to be kept frozen for long periods of time with insured quality and means of distribution. Fresh halibut can be commonly found in many local Alaskan fish markets throughout the Northwest.

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