How to Fillet a Whole Pacific Halibut & Use Every Cut – Step-by-Step with Recipe

Why Whole Halibut Is Worth Understanding Before You Buy

Most people see halibut only as fillets or steaks at the fish counter. Buying a whole fish changes the economics, the options, and the cooking possibilities entirely. A whole Pacific Halibut is a flatfish with four fillets — two on the dark top side, two on the lighter bottom — plus a collar, cheeks, belly flaps, backbone, and tail section, each of which has a distinct best use. Nothing needs to go to waste, and the parts that most buyers never see are often the most flavorful.

But before you buy a whole halibut, the size question matters more than most guides acknowledge. Commercial Pacific Halibut is graded and priced by size, and the size grade determines what you can realistically do with the fish at home.

Commercial Halibut Size Grades: What They Mean and What They Cost

Pacific Halibut is commercially graded in four primary size brackets. Price per pound increases with size because larger fish are rarer, harder to handle, and yield thicker, denser fillets that the restaurant trade pays a premium for. For home use, the relationship between size and value is more nuanced.

10–20 lb — The Best Size for Home Use

This is the home sweet spot and the size grade that delivers the best combination of value, usability, and cooking flexibility. A 10–20 lb halibut fits most home cutting boards, yields four manageable fillets, a collar large enough to grill whole, cheeks worth extracting as a separate cut, and bones that make excellent broth. Yield is approximately 50–55% usable meat — a 15 lb fish yields 7–8 lbs of fillet, enough for a family of four to six with leftovers.

At this size you have the full range of options: grill the whole fish in a large fish basket, break it down into four skin-on fillets, cut steaks across the body, or fillet it out and portion for the freezer. The fillet thickness at 10–20 lbs is ideal for pan-searing and grilling — thick enough to hold moisture, thin enough to cook through evenly without needing to finish in the oven. Price per pound is the lowest of the four size grades, and the total cost is accessible without committing to a restaurant-scale fish.

If you have never broken down a whole halibut before, start here.

20–40 lb — Commercial Processing Grade, Best for Freezer Portioning

This is the most common size in Alaska commercial harvest and the grade that goes into most of the premium halibut fillet products on the market. Filleting a fish this size is a two-person job on a home setup, or requires a proper fish table at height. Yield improves to approximately 55–60%.

The economics are strong if you are portioning for the freezer: you get more usable meat per dollar spent, and the fillets are thicker and more consistent in cross-section. Steaks cut from the thicker central section of a 20–40 lb fish are at their best — wide enough to hold together on a grill without falling through the grates, substantial enough to be a full plate. The collar on a fish this size is large enough to serve two people as a dedicated dish. This is the right size to buy when you want to stock the freezer with portioned halibut for the season.

40–60 lb — Restaurant and High-Volume Commercial Grade

At this size, the fillets are very thick and require different cooking times and techniques than smaller fish. The meat is denser and firmer — some cooks prefer the texture, finding it more substantial; others find it slightly less delicate than the 10–20 lb range. Cheeks from a 40–60 lb fish are significantly larger and can be treated as a small steak rather than a delicacy bite. Price per pound increases substantially because these fish are rarer and the restaurant trade pays a premium for the thick fillet cuts this size produces. This grade is not typically the home market unless you are buying for a group or event.

60+ lb — Trophy Size, Highest Price Per Pound

Trophy-grade halibut, primarily commercial or specialty market. Fillets this thick require low-and-slow cooking — high heat will dry the exterior before the center reaches temperature. The collar at this size is a full meal on its own, with enough fat and collagen to stay moist under intense heat. Price per pound is at its highest in this bracket because of rarity. For home cooking this size is impractical unless you have the space and equipment to handle a fish that may weigh as much as a large dog.

Halibut Whole-Fish Yield and Value

Across all size grades, roughly 50–60% of the whole fish weight is usable meat when filleted. The remainder is bones, head, collar, and trim — none of which is waste if you use them correctly. The bones and head make some of the cleanest, most collagen-rich fish stock available. The collar is a premium cut. The belly flaps, often discarded during commercial processing, are high in fat and among the best parts of the fish for smoking or curing.

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Every Part of the Halibut Has a Best Use

This is the section that most halibut guides skip entirely. A whole halibut is not just four fillets with waste around them — it is a collection of different cuts with different fat content, texture, and ideal cooking methods. Using each part correctly is the difference between getting everything the fish has to offer and getting only half of it.

Collar

The collar is the section where the head meets the body, cut just behind the gills. It contains significant fat in the muscle and connective tissue — more fat than the fillet — which means it stays moist under high heat where the fillet would dry. Grill the collar over an open flame: the fat bastes the meat from the inside as the skin chars, producing a smoky, crispy exterior with a rich, gelatinous interior. Alternatively, smoke it low and slow, or use it in fish soup where the collagen it releases builds a naturally rich broth base. The collar is the reason Japanese cuisine prizes hamachi kama — the same logic applies to halibut collar. Many people discard it without knowing it is arguably the best eating on the fish.

Cheeks

The cheeks are the round muscle just behind the jaw — extracted with a curved cut following the cheek bone. On a 10–20 lb fish they are roughly scallop-sized; on a 40+ lb fish they are closer to a small steak. The texture is denser and more uniform than the fillet, with a sweeter, more concentrated flavor. Pan-sear in butter over high heat, finishing with a squeeze of lemon — they need no more than that. Halibut cheeks are pound-for-pound the most prized part of the fish and frequently command a price premium above the fillet. On a 10–20 lb fish you get two cheeks. On a 40–60 lb fish you get two substantial ones. Order Halibut Cheeks separately here.

Fillets (Four Sections)

Halibut is a flatfish with four fillets: two on the dark top side, two on the lighter bottom. The top fillets are slightly thicker and the preferred presentation cut. The bottom fillets are thinner and better suited to preparations where the portion size matters less — fish tacos, fish and chips, or battering for frying. Cook all halibut fillets with care: it is a lean fish with very little internal fat and it dries out quickly if overcooked. Pan-sear skin-side down in butter or oil 3–4 minutes; flip and finish 1–2 minutes. Grill over medium heat with olive oil. Bake at 400°F for 10–12 minutes. Internal temperature of 130–135°F gives you the best texture — halibut at 145°F is technically safe but noticeably drier.

Belly Flaps

The belly flaps are the thin strips of high-fat meat along the ventral edge of each fillet. In commercial processing, these are usually trimmed and discarded or used in surimi — which is a significant waste. The belly has more fat than the main fillet body, making it ideal for smoking (it takes smoke better and stays moist where the leaner fillet would dry out) or for curing salt-and-sugar style. On a 10–20 lb fish the belly strips are thin; on a 20–40 lb fish they are thick enough to be a standalone cut. If you are breaking down a whole fish yourself, save the belly flaps separately.

Backbone and Head

The backbone, head (minus gills), and any carcass frames left after filleting make excellent stock. Halibut produces a clean, mild, collagen-rich broth that is more delicate than beef bone broth and more flavorful than generic seafood stock. The collagen from the bones and head thickens the broth as it cools — a properly made halibut stock will gel in the refrigerator. Use it as a base for chowder, seafood risotto, cream-based sauces, or as a sipping broth on its own.

Tail Section

The tail fillets are smaller, thinner, and more irregular than the main body fillets. They are the right portion for fish tacos, fish and chips, or any preparation where size consistency matters less than flavor. They cook faster — watch them closely, they will overdry before the larger fillets are done if you cook them together without adjustment.

How to Fillet a Whole Halibut: Step-by-Step

Tools

• Sharp, flexible fillet knife
• Boning knife
• Large cutting board
• Clean towel or grip mat

Step 1 — Prep the Fish

Rinse and pat dry. Place dark side up — the darker top side faces up in the water and has slightly more meat on each fillet.

Step 2 — Remove the Collar

Cut just behind the gills on both sides and remove the collar in one piece. Set it aside for grilling, smoking, or soup. Do not discard it.

Step 3 — Extract the Cheeks

Using a curved cut following the cheekbone behind the jaw on each side, extract the two cheeks. They are small on a 10–20 lb fish — worth the 90 seconds it takes. Set aside separately.

Step 4 — Spine Cut

Run the knife along the spine from head end to tail, shallow enough to expose the backbone without cutting into the fillet. This is the guide cut for both top fillets.

Step 5 — Top Two Fillets

Starting at the spine cut, angle the knife toward the ribs and work outward with long, shallow strokes, scraping against the bones. Keep the blade nearly flat against the ribcage. Remove both top fillets. Separate the belly flap trim from each and set aside.

Step 6 — Flip and Repeat

White side up. Repeat Steps 4 and 5 for the two bottom fillets. You now have four fillets, two cheeks, the collar, the belly flaps, and the carcass.

Step 7 — Optional Skinning

Cook skin-on or remove it. If removing: place fillet skin-down, insert the knife between meat and skin at the tail end, and slice forward holding the skin taut. Crisp the skins separately in oil or add them to the stock pot.

Halibut Bone Broth

Ingredients: halibut backbone, collar bones, and head (gills removed); 1 chopped onion; 2 stalks celery; 1 carrot; 3 cloves garlic; 1 bay leaf; 10 peppercorns; 2 tsp sea salt; 10–12 cups water; optional: ginger slice or lemon peel.

Method: Optionally roast the bones at 375°F for 20 minutes for deeper flavor. Add bones, vegetables, and aromatics to a large stockpot. Cover with water, bring to a boil, skim foam. Reduce to a bare simmer and cook 4–6 hours. Strain, cool, and store in jars or ice cube trays. The stock will gel when cold — this is correct and desirable. Use for chowder, risotto, cream sauces, or sipping.

Watch the Full Tutorial

More halibut preparation and premium seafood content on the Global Seafoods YouTube Channel .

Frequently Asked Questions

What is the best size halibut to buy whole for home use?

10 to 20 lbs. At this size the fish fits a home cutting board, yields four manageable fillets plus a grillable collar and extractable cheeks, and costs the least per pound of the four commercial size grades. You have the full range of cooking options — grill whole, break into steaks, or fillet and portion for the freezer. Yield is approximately 50–55% usable meat. A 15 lb fish feeds a family of four to six with leftovers.

Why does halibut price increase with size?

Larger halibut are rarer and harder to handle, and they produce the thick fillet cuts that restaurants pay a premium for. The 10–20 lb grade is the most accessible price point. The 20–40 lb grade is the commercial processing standard with better yield economics for freezer portioning. The 40–60 lb grade is restaurant and high-volume commercial. The 60+ lb grade is trophy size with the highest price per pound. For home cooking, the 10–20 lb range delivers the best combination of price, yield, and usability.

What is the halibut collar and why should I keep it?

The collar is the section just behind the gills where the head meets the body. It has significantly more fat than the fillet, which means it stays moist under high heat where the fillet would dry. Grill it over open flame, smoke it low and slow, or use it in fish soup where its collagen builds a rich natural broth base. Many people discard it without knowing it is one of the best-eating parts of the fish. On a 10–20 lb fish the collar feeds one generously; on a 20–40 lb fish it feeds two.

What are halibut cheeks and how do I cook them?

The cheeks are the round muscle just behind the jaw — extracted with a curved cut following the cheekbone. On a 10–20 lb fish they are roughly scallop-sized; on larger fish they approach steak size. The texture is denser and more uniform than the fillet with a sweeter, more concentrated flavor. Pan-sear in butter over high heat with a squeeze of lemon. They are pound-for-pound the most prized part of the halibut.

How much meat do you get from a whole halibut?

Approximately 50–60% of the whole fish weight in usable meat, depending on size — larger fish yield slightly better. A 15 lb halibut yields 7–8 lbs of fillet. A 30 lb halibut yields 16–18 lbs. The remainder — bones, collar, head, belly trim — is not waste if used correctly for stock, smoking, or grilling.

What are halibut belly flaps and why do commercial processors discard them?

The belly flaps are the thin, high-fat strips along the ventral edge of each fillet. Commercial processors trim and discard them because they do not present well as a fillet portion and are difficult to portion consistently at scale. At home they are ideal for smoking — the fat content keeps them moist where the leaner fillet would dry out — or for curing salt-and-sugar style. If you break down a whole fish yourself, save the belly flaps separately.

Can I freeze halibut fillets after breaking down a whole fish?

Yes. Vacuum-seal individual portions and freeze immediately for best quality. Halibut frozen properly holds well for up to 6 months. Thaw in the refrigerator overnight — do not thaw at room temperature or under running water, both of which degrade texture. Halibut belly flaps and collar can also be frozen but are best used within 3 months.