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Our individually portioned cedar planked halibut with their unique seasoned butter flavours are not only easy to use but create the perfect high class meal preparation for your next dinner party. Our compound butters are created in partnership with Chef Amy Cho using only the finest, fresh natural ingredients available. Whether your preference is for sweet and earthy Maple Ginger Miso butter, savoury and mildly spicy Gochujang Honey butter, sour and flavourful Tom Yum Yum butter or the simple flavours of infused cedar, you’re sure to find a favourite in our 4 unique tastes. Maybe like us, you’ll want to stock all four flavours!
Our Cedar Plank Halibut is best cooked once thawed. For best results, pierce the vacuum pack and thaw overnight in the refrigerator. For convenience, the planks are already pre-soaked so simply place the cedar plank portions directly on the grill at high heat and cook for 7 minutes or until done. If the cedar plank is smoking, that's a good thing. Alternatively, they can be baked in the oven at 450 F for 7 minutes or until cooked through. Your butter will have melted in a pool on the top of your portion so simply brush the butter over the entire piece to coat for maximum flavour. Raise your dining experience with these 4 unique flavours in a super convenient and simple format guaranteed to be the highlight for your family and friends. Looking to create your own cedar infused masterpieces? Why not mix and match your favourite seafood with our cedar wraps and your own unique seasonings.
CanadaAbsolutely loved the halibut with seasoned butter on a cedar plank! Easy dinner with great flavour and presentation. Added an arugula apple lemon & oil salad with asparagus as a side vegetable. Quick and healthy.
CanadaFish was fabulous. Came on time. Had company from Alberta loved the halibut. Another customer coming your way.
CanadaAbsolutely fabulous taste, no preparation and easy to cook. Heated the BBQ to 400 degrees, turned middle burner to Medium, closed the lid and checked in about 5~10mins. Used a thermometer and when it was 125degrees turned the BBQ off and rested for awhile. The 6 oz portion was plenty for a single portion. Oh yes and the thin planks were barley burned and washed them up so we can use them again.
Hey Jim, Great picture, your halibut looks delicious! Just goes to show these babies are suitable to cook year-round, not just to be saved for the summer months. Thanks for the awesome review.
CanadaI love how easy it was to build a special meal around this delicious halibut.
| Common Name | Latin Name | Production Method | Harvest Method | Country of Origin | FAO Region | Processing Country | Sustainability Ratings |
|---|---|---|---|---|---|---|---|
| Pacific Halibut | Hippoglossus stenolepis | Wild | Longline | Canada | FAO 67 | Canada | OW, MSC, SWBC |
