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Look for halibut that smells fresh like the ocean and has clear eyes, clean red gills, moist scales, and firm white flesh.
Remove packaging, rinse fish under cold water, and pat dry. Refrigerate covered with crushed ice and cling wrap for up to two days.
The secret to delicious halibut is to not overcook it. Halibut is done when the flesh becomes opaque but is still moist and easily pierced with a fork.
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The information presented in the Food Guide is for informational purposes only and was created by a team of US–registered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires June 2014.