Fish ships frozen with dry ice, which may have evaporated during shipment. This is normal. Please take care not to touch any remaining dry ice with bare hands.
Upon receipt, store in refrigerator for up to 2 days or in freezer for up to 4 months.

If frozen, remove packaging and thaw in refrigerator for 8–10 hours or overnight.

Pan-Searing: Melt 1 Tbs. of butter in large nonstick skillet over medium-high heat. Dip each halibut cheek in a bit of flour, if desired. Brown over high heat for 1–2 minutes per side, until center is opaque. Season with salt and pepper.
Conventional Oven: Move oven rack to high position. Preheat to 450°F. Place halibut cheek on baking tray. Brush with butter and top with breadcrumbs, if desired. Bake for 3–4 minutes until center is opaque. Season with salt and pepper.
Grilling: Brush grill with olive oil prior to heating. Preheat to medium. Season halibut cheek with salt and pepper. Once grill is medium-hot, cook uncovered for 1–2 minutes on each side, or until firm and cooked through.

Wild Halibut Cheeks, 2-lbs