How to Fillet a Whole Pacific Halibut & Use Every Cut – Step-by-Step with Recipe
How to Break Down a Whole Pacific Halibut & Use Every Delicious Part
There’s something incredibly satisfying about working with a whole fish — especially when it’s a wild-caught Pacific Halibut, fresh from the cold waters of the North Pacific. Clean, white meat. Firm texture. Mild, buttery flavor. This is the kind of fish that doesn’t just feed your family — it makes a statement on the table.
Whether you’re preparing a halibut feast for friends or stocking the freezer, learning to fillet a whole halibut the right way ensures zero waste and maximum flavor.
Today, we’re breaking down a 20 lb halibut — from head to tail — with every part used. Bonus: we’ll share a halibut bone broth recipe that turns the back and collar into a nourishing, omega-rich base.
Why Whole Halibut Is Worth It
Most people only see halibut in fillets or steaks. But buying the whole fish gives you:
- Better value per pound
- Access to all premium cuts (fillets, cheeks, collars)
- Leftovers for broth, smoking, or grilling
- Satisfaction of using every part
Want to try it at home? We recommend ordering fresh, wild halibut from trusted sources like:
- Buy Fresh Pacific Halibut Fillets
- Whole Halibut & Cut Options
- Halibut Steaks
- Halibut Cheeks – Delicacy Cut
- Fresh Whole Halibut Offers
- Explore All Flatfish
How to Fillet a Whole Halibut: Step-by-Step Breakdown
Pacific Halibut is a flatfish, which means it has four fillets — two on the dark (top) side, two on the white (bottom) side.
Tools You’ll Need:
- Sharp, flexible fillet knife
- Boning knife
- Cutting board (large!)
- Clean towel or grip mat
1. Prep the Fish
Rinse the fish and pat it dry. Place it dark side up (the darker top side faces the ocean floor and has more meat).
2. Cut & Remove the Collar
The collar is where the head meets the body — fatty, rich, and perfect for grilling or smoking. Use a sharp knife to cut just behind the gills on both sides and remove the collar in one piece.
Pro tip: Marinate collars in soy, garlic, and sesame oil, then grill over open flame for smoky, crispy edges.
3. Make a Spine-Center Cut
Run your knife along the spine, from head to tail. Keep it shallow — just enough to expose the top of the backbone.
4. Slice Out the First Fillet (Top Left)
Starting at the spine, angle your knife toward the ribs and work outward. Use long, shallow strokes, scraping against the bones. You’ll feel it when you’re doing it right.
Repeat on the top right side for the second fillet.
5. Flip & Repeat
Now place the fish white side up, and repeat the cuts for the bottom two fillets. You should now have 4 skin-on fillets, plus the head, tail, and center bone.
6. Optional: Remove Skin
You can cook halibut skin-on or skinless. If preferred, place each fillet skin-down and slice the meat off carefully, holding the skin taut.
Don’t Toss That Backbone! Make Bone Broth Instead
Most people throw away the backbone. That’s a mistake. It’s full of flavor, collagen, and trace minerals. When simmered slowly, it becomes a rich base for soup, sauces, or sipping broth.
Halibut Bone Broth Recipe
Ingredients:
- Halibut backbone, collars, or head pieces
- 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: piece of ginger or lemon peel
Instructions:
- Rinse bones and lightly roast them at 375°F for 20 minutes (optional but adds depth).
- Add bones, veggies, and spices to a large stock pot.
- Cover with water and bring to a boil. Skim off foam.
- Simmer on low for 4–6 hours.
- Strain, cool, and store in jars or ice cube trays.
Use it for seafood risotto, chowder base, or a warm sipping broth on cold days.
How to Cook Your Fillets
Halibut is versatile. Here are three of the best ways to prepare your fillets:
- Pan-seared: Cook in butter or oil, skin-side down, 3–4 mins per side
- Grilled: Brush with olive oil, season lightly, grill over medium heat
- Baked: 400°F for 10–12 minutes with lemon, herbs, and garlic
Avoid overcooking — halibut is lean and can dry out easily!
Watch the Full Filleting Tutorial
Want to follow along step-by-step? Watch the video in 4K on the Global Seafoods YouTube channel.
FAQs About Whole Halibut
1. How much meat can I get from a whole halibut?
Roughly 50–60% of the fish’s weight is usable meat. A 20 lb halibut yields 8–10 lbs of fillet.
2. Can I freeze halibut after filleting?
Yes! Vacuum-seal fillets and freeze immediately for best quality.
3. What are halibut cheeks?
Halibut cheeks are the delicate, round muscle behind the jaw — super tender and highly prized. Order Halibut Cheeks Here.
Conclusion: One Fish, So Many Possibilities
Breaking down a whole Pacific Halibut might feel intimidating at first — but once you try it, you’ll never go back to buying only fillets. From rich broth to buttery fillets, nothing goes to waste. And with the right tools and a little care, you can turn a 20 lb fish into multiple gourmet meals.
Don’t just eat halibut — master it.
Get your wild halibut at Shop Halibut Products, and subscribe for more expert tutorials on the Global Seafoods YouTube channel.
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