What is the average shelf life of halibut? How long does halibut last in the pantry, refrigerator, or freezer? What is the best way to store halibut to increase its shelf life? Find out the answers to these questions and more below:
Shelf Life of Halibut
|Fresh||1-2 Days||6-8 Months|
|Cooked||2-3 Days||2-3 Months|
Halibut is one of the premium quality food fish, and it needs to be preserved carefully to enjoy at later dates. Employing proper freezing ensures the fresh taste. Raw halibut can survive to give the best taste for just two days in the fridge, but you can keep it unrotten for 3 months if kept in the freezer. If halibut fillets are cooked, you can keep them for 3 to 4 days in the fridge. Likewise, they can survive for 3 to 4 months in the freezer. It is better to cook within 2 days after its purchases for a fresh taste.
Halibut is usually farm-raised. The peak season of its production runs from April through October. You can purchase it whole, as fillets or steaks. Its skin is edible, but it is usually sold without it because it is not very tasty. When you visit the fish market for buying, look for white and glossy flesh. Keep an eye on the cuts and do not buy if they look dull, yellowish, or dried out.
In filleted halibut, look for the color. Opaque and extremely white color shows the flesh is not fresh. Try touching the fish to check further freshness. If the meat is softened and it is sticky, leave it.
The shelf life of halibut can be maximised by storing it in the freezer. You have to overwrap the original packing with airtight aluminum foil, freezer paper, plastic wrap or you can keep the package in a heavy-duty freezer bag. This will help you prevent freezer burn. Gut and scale the fish first if you intend to freeze the whole halibut. Store it in zip lock bag. If halibut is smoked, brush it with light salad oil to prevent oxidation and pack it in plastic wrap with an extra layer of foil or freezer paper.
For preserving the quality of halibut, it is necessary to handle it appropriately by observing the proper thawing method. Use a train with drain holes for thawing halibut and store it at a temperature of 32-35 degrees Fahrenheit. Fillets take 12 hours to defrost. Remove the skin if it is not removed already before cooking. Do not leave the fish under running water for a long time. Cook it as soon as you take it out of the freezer for the reason that it will not last for more than a few minutes.
Halibut is one of the delicious fish you can cook. Make your choice out of baked, broiled, fried, grilled, pan sautéed and poached. It contains a very little oil and dries out fast. So, in case you are boiling, baking and grilling, you have to marinate it or brush it with olive oil or butter which helps to retain moisture. You can enjoy great fish and chips out of halibut that are best in taste. Pan searing is another option if you want it crusty. The recommended temperature for cooking halibut is 145 F.