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{"activity_order":null,"activity_type":["Technique"],"assignment_recipes":null,"author_notes":null,"cooked_this":0,"created_at":"2013-02-15T23:27:40Z","creator":null,"currently_editing_user":null,"description":"In this video, Grant filets and portions a full size halibut from start to finish with associated step-by-step instruction beside.","difficulty":"","featured_image_id":"{\"url\": \"https://www.filepicker.io/api/file/97EdgVgOSnqHXDb3AzXc\", \"size\": 341279, \"type\": \"image/jpeg\", \"key\": \"6pR2RTpSTuDojyYKkvUM_Halibut%201.jpg\", \"filename\": \"Halibut%201.jpg\"}","forks":[],"id":135,"image_id":"","include_in_gallery":true,"last_edited_by_id":16465,"likes_count":29,"published":true,"published_at":"2013-02-15T23:27:40Z","show_only_in_course":false,"slug":"butchery-halibut","source_activity_id":null,"source_type":0,"summary_tweet":null,"timing":"","title":"Butchery \u2022 Halibut","transcript":"","updated_at":"2014-01-10T21:46:08Z","upload_count":0,"used_in":[],"yield":"","youtube_id":"Bd0cus1BtUA","tags":[{"id":18,"name":"technique"},{"id":34,"name":"butchery"},{"id":35,"name":"butcher"},{"id":36,"name":"fillet"},{"id":37,"name":"filet"},{"id":38,"name":"breakdown"},{"id":39,"name":"halibut"},{"id":40,"name":"turbot"},{"id":41,"name":"flounder"},{"id":42,"name":"fish"}],"equipment":[{"optional":false,"equipment":{"id":14,"product_url":"http://www.chefsteps.com/knife-collection","title":"Chef's knife"}},{"optional":false,"equipment":{"id":133,"product_url":"http://www.chefsteps.com/knife-collection","title":"Slicing knife"}},{"optional":false,"equipment":{"id":129,"product_url":"http://www.amazon.com/gp/product/B0013JOMUQ/ref=as_li_qf_sp_asin_il_tl?ie=UTF8&camp=1789&creative=9325&creativeASIN=B0013JOMUQ&linkCode=as2&tag=delvkitc-20","title":"Fish shears"}},{"optional":false,"equipment":{"id":15,"product_url":"http://www.chefsteps.com/knife-collection","title":"Petty knife"}},{"optional":false,"equipment":{"id":134,"product_url":null,"title":"Spoon"}}],"ingredients":[],"steps":[{"activity_id":135,"audio_clip":"","audio_title":"","created_at":"2014-01-10T21:46:08Z","directions":"* Make sure your halibut is well cleaned before beginning.\r\n* Snip off the fins using a pair of heavy duty shears.\r\n* Cutting into the flesh slightly will help remove the filets with greater ease in the following steps.\r\n","extra":null,"hide_number":null,"id":36284,"image_description":"","image_id":"{\"url\": \"https://www.filepicker.io/api/file/adlsNLSjTieIFix3pNcy\", \"size\": 437472, \"type\": \"image/jpeg\", \"key\": \"Kv1FqDXOSQ6esmoWcwmX_Halibut%20Butcher_Fillet_breakdown_2.jpg\", \"filename\": \"Halibut%20Butcher_Fillet_breakdown_2.jpg\"}","is_aside":null,"presentation_hints":{},"step_order":0,"subrecipe_title":null,"title":"Remove fins","transcript":null,"updated_at":"2014-01-10T21:46:08Z","youtube_id":"","ingredients":[]},{"activity_id":135,"audio_clip":"","audio_title":"","created_at":"2014-01-10T21:46:08Z","directions":"* Begin slicing from gills towards the top of the head.\r\n* Cut following the curve of the gills, the cut should be symmetrical to the shape of the gills.\r\n* Once through the flesh on both sides of the fish, cut through the spinal cord with heavy duty shears to remove head.\r\n* Once the head is removed, clean the inside of the collar and your work area before proceeding.","extra":null,"hide_number":null,"id":36285,"image_description":"","image_id":"{\"url\": \"https://www.filepicker.io/api/file/LmrYkZzTT8KdzpWtxBnO\", \"size\": 466965, \"type\": \"image/jpeg\", \"key\": \"3piBrFZqThaJ2MVeiRhD_Halibut%20Butcher_Fillet_breakdown_3.jpg\", \"filename\": \"Halibut%20Butcher_Fillet_breakdown_3.jpg\"}","is_aside":null,"presentation_hints":{},"step_order":4194304,"subrecipe_title":null,"title":"Remove the head","transcript":null,"updated_at":"2014-01-10T21:46:08Z","youtube_id":"","ingredients":[]},{"activity_id":135,"audio_clip":"","audio_title":"","created_at":"2014-01-10T21:46:08Z","directions":"* The first cut should be on the dark side of the halibut, along the lateral line. The lateral line divides the belly and loin and is located on the center of the halibut when laid flat.\r\n* Use a stiff sharp knife, start slicing at the head side of the halibut along the lateral line. Cut to the bone, all the way from the neck to the tail in one smooth stroke.","extra":null,"hide_number":null,"id":36286,"image_description":"","image_id":"{\"url\": \"https://www.filepicker.io/api/file/rXCwq5fRQLmYa6F8VWlG\", \"size\": 434578, \"type\": \"image/jpeg\", \"key\": \"gc7FI3pDRwGEgoKiiBlU_Halibut%20Butcher_Fillet_breakdown_4.jpg\", \"filename\": \"Halibut%20Butcher_Fillet_breakdown_4.jpg\"}","is_aside":null,"presentation_hints":{},"step_order":6291456,"subrecipe_title":null,"title":"First cut","transcript":null,"updated_at":"2014-01-10T21:46:08Z","youtube_id":"","ingredients":[]},{"activity_id":135,"audio_clip":"","audio_title":"","created_at":"2014-01-10T21:46:08Z","directions":"* Switching to a more flexible knife will make it easier to cleanly cut off the filets.\r\n* Begin to cut one side of the filet from neck to tail using long and complete strokes.\r\n* The angle of the knife should be as close to parallel to the rib bones as manageable.\r\n* While cutting, continually pull up the filet slightly in front of where you are slicing to expose the flesh still attached. \r\n* Continue to cut head to tail in this manner until the filet is removed.","extra":null,"hide_number":null,"id":36287,"image_description":"","image_id":"{\"url\": \"https://www.filepicker.io/api/file/uWYASwacQMCoFsa9JDgm\", \"size\": 406137, \"type\": \"image/jpeg\", \"key\": \"G6Q9LMwSnu1ASbuhGw7A_Halibut%20Butcher_Fillet_breakdown_5.jpg\", \"filename\": \"Halibut%20Butcher_Fillet_breakdown_5.jpg\"}","is_aside":null,"presentation_hints":{},"step_order":7340032,"subrecipe_title":null,"title":"Remove first filet","transcript":null,"updated_at":"2014-01-10T21:46:08Z","youtube_id":"","ingredients":[]},{"activity_id":135,"audio_clip":"","audio_title":"","created_at":"2014-01-10T21:46:08Z","directions":"* Remove the opposite filet using the same techniques as listed above. The angle is slightly easier to achieve now that the other filet has gone. \r\n* Once this filet is removed, flip the halibut so the white side is up and begin by cutting the lateral line with a stiff sharp knife as you did with the dark side. Remove filets in the same manner as before.","extra":null,"hide_number":null,"id":36288,"image_description":"","image_id":"{\"url\": \"https://www.filepicker.io/api/file/Q7r61mIkTiuzZiOBKmNm\", \"size\": 357200, \"type\": \"image/jpeg\", \"key\": \"h84CAARsy9dWETHJtUGg_Halibut%20Butcher_Fillet_breakdown_6.jpg\", \"filename\": \"Halibut%20Butcher_Fillet_breakdown_6.jpg\"}","is_aside":null,"presentation_hints":{},"step_order":7864320,"subrecipe_title":null,"title":"Remove second filet","transcript":null,"updated_at":"2014-01-10T21:46:08Z","youtube_id":"","ingredients":[]},{"activity_id":135,"audio_clip":"","audio_title":"","created_at":"2014-01-10T21:46:08Z","directions":"* Use a flexible and sharp knife.\r\n\r\n* To skin each filet, begin by making a shallow angle slice at the tail end of the filet that reaches the skin but doesn\u2019t slice through the skin.\r\n\r\n* Begin to slice parallel to the skin, exposing a few inches of skin. Lift the flesh above the skin and slice a small notch into the skin large enough to fit a finger in. Use this notch as a grasping point while skinning the rest of the filet. This makes skinning a large filet much easier.\r\n\r\n* Place a finger in the notch and use this as an anchor point for the rest of the skinning. Slice with knife flat and angled slightly towards skin, making long fluid strokes from the tail through the end of the filet.","extra":null,"hide_number":null,"id":36289,"image_description":"","image_id":"{\"url\": \"https://www.filepicker.io/api/file/RUcSdf31QWeZ1sWVByS7\", \"size\": 280003, \"type\": \"image/jpeg\", \"key\": \"MEXpSr8fS9eXK2UBsCbg_Halibut%20Butcher_Fillet_breakdown_7.jpg\", \"filename\": \"Halibut%20Butcher_Fillet_breakdown_7.jpg\"}","is_aside":null,"presentation_hints":{},"step_order":8126464,"subrecipe_title":null,"title":"Skin filets","transcript":null,"updated_at":"2014-01-10T21:46:08Z","youtube_id":"","ingredients":[]},{"activity_id":135,"audio_clip":"","audio_title":"","created_at":"2014-01-10T21:46:08Z","directions":"* The filets of both the belly and loin side will have some loose muscle tissue along the edges. Feel for these and slice away. Remove the bloodline too.\r\n\r\n* Trim and portion each loin as desired; size for either storage or serving.","extra":null,"hide_number":null,"id":36290,"image_description":"","image_id":"{\"url\": \"https://www.filepicker.io/api/file/AFMh3NTWRYaEc7f4K1TL\", \"size\": 376407, \"type\": \"image/jpeg\", \"key\": \"DdzUe14WRc2NI6lVuNxi_Halibut%20Butcher_Fillet_breakdown_9.jpg\", \"filename\": \"Halibut%20Butcher_Fillet_breakdown_9.jpg\"}","is_aside":null,"presentation_hints":{},"step_order":8257536,"subrecipe_title":null,"title":"Trim and clean filets","transcript":null,"updated_at":"2014-01-10T21:46:08Z","youtube_id":"","ingredients":[]},{"activity_id":135,"audio_clip":"","audio_title":"","created_at":"2014-01-10T21:46:08Z","directions":"* Slice along the cheek line, parallel to the gills, down to the bone with a paring knife. Angle the blade shallow, and slice from cheek while pulling up on the flesh. Continue until the cheek is removed, flip halibut and repeat.","extra":null,"hide_number":null,"id":36291,"image_description":"","image_id":"{\"url\": \"https://www.filepicker.io/api/file/ADorrweIRqPFR0senjxY\", \"size\": 453851, \"type\": \"image/jpeg\", \"key\": \"rHdeo1RR5ufGzYET5eWP_Halibut%20Butcher_Fillet_breakdown_8.jpg\", \"filename\": \"Halibut%20Butcher_Fillet_breakdown_8.jpg\"}","is_aside":null,"presentation_hints":{},"step_order":8323072,"subrecipe_title":null,"title":"Remove the cheek","transcript":null,"updated_at":"2014-01-10T21:46:08Z","youtube_id":"","ingredients":[]}]}

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