While in Gustavus, AK fishing with Gary, he showed Dominick and me how he does Halibut Cheeks.
He used a VERY sharp flexible boning knife to cut out as much cheek meat as possible, he used a very low angle cut for the dissection.
(https://alantani.com/gallery/32/7588_07_06_20_6_12_14_328712134.jpeg)
(https://alantani.com/gallery/32/7588_07_06_20_6_12_16_32873600.jpeg)
Using this process, with two knife cuts, you get this!!!! a HALIBUT CHEEK :o
Remember to trim off the skin.
(https://alantani.com/gallery/32/7588_07_06_20_6_12_15_32872834.jpeg)
(https://alantani.com/gallery/32/7588_07_06_20_6_11_30_3286673.jpeg)
You end up with two soft-as-pudding halibut cheeks, ready for dinner!!!!!
(https://alantani.com/gallery/32/7588_07_06_20_6_11_29_328652000.jpeg)
And here is my recipe for Halibut Cheeks -
build an aluminum foil boat to fit the size of the fish pieces.
Here I did another pack of frozen halibut for leftovers
(https://alantani.com/gallery/32/7588_07_06_20_6_12_32_328741776.jpeg)
Then some olive oil in the bottom of the boat to keep the fish from sticking
Salt & Pepper to your taste.
Fire up the Weber grill to 500 degrees
Place the aluminum foil boat with the halibut cheeks inside, and cook them.
I use an instant-read thermometer, and when the thick part of the cheek hits 130 degrees, I take it off the grill,
Plate it up with my dinner and here you go!!!!
Halibut Cheeks with brown rice, steamed artichoke, and a splash of red wine. DONE!!!!
(https://alantani.com/gallery/32/7588_07_06_20_6_11_36_328672495.jpeg)
(https://alantani.com/gallery/32/7588_07_06_20_6_11_35_328671601.jpeg)
(https://alantani.com/gallery/32/7588_07_06_20_6_11_43_328691265.jpeg)
(https://alantani.com/gallery/32/7588_07_06_20_6_11_43_328691188.jpeg)
A DELICIOUS Dinner from Gary the BUTT MAN, Gustavus, AK!!!! TANKS BUDDY BOY!!!!
Wayne
Can't go wrong with halibut cheeks !!; looks great. Don't forget your ling cod cheeks and even salmon cheeks if you cook one with the head on. I used to cut cheeks off of yelloweye back when we could keep them.
Cheers:
Todd
Wayne thanks for the run down, very interesting, makes my mouth water, cheers Don.
First time I had them was an overnight at Bandon Dunes just south of Coos Bay. Outstanding! If you get to the southern right coast seek out the grouper cheeks..........
Yum Butt cheeks...brown rice...yuck. Wine yum. Dominick
Looks great! - john
That looks fantastic Wayne! 8)
Looks pretty tasty !
Cheeks are the bomb. We always take the time to get cheeks from butts and lings. The texture is almost like crab meat, butt better !! Thanks for the tease Wayne
Well, that certainly looks yummy!
josa1
What Wayne did not say is I gave those cheeks to him out of my stash. You're welcome Wayno... :D Dominick
Looks great! Probably only takes 5 minutes or so to get them up to temperature, right? My rule of thumb in a 400F oven is 10 minutes for a halibut steak 1 inch thick.
Those cheeks from zee buttman look .... ;-)
Quote from: scrinch on June 08, 2020, 05:58:04 PM
Looks great! Probably only takes 5 minutes or so to get them up to temperature, right? My rule of thumb in a 400F oven is 10 minutes for a halibut steak 1 inch thick.
Scrinch!
Just about 4-5 minutes in a 500-degree gas BBQ.
The instra read thermometer has completed changed my grilling, I know now, it is SPOT ON each and every time.
The idea of your web between your thumb and finger is BUNK.
Man, were the cheeks delicious.
The other two pieces took 7-8 minutes, and when they hit 130 degrees - they are always perfect.
Wayne
You're right Wayne, halibut is one fish you never want to overcook. It will get stringy and chewy instead of tender and flakey.
Not sure about getting cheeks from a guy with a pink speedo :D
Ted,
I agree wholeheartedly,
and checked the USDA Safe Minimum Internal Temperature for fish and the number is 145 degrees!!!!!!
145 - that would taste like shoe leather!!!!
Our own Jigmaster501 has fish at 145 degrees for a safe internal temperature.
https://alantani.com/index.php?topic=19112.0
For me, I'll take the risk for a better-tasting food product.
Just My Opinion.
Wayne
The actual time temperature requirement is 145F for a 15 second hold at temperature (basically instantaneous) which would yield a 3 log reduction of salmonella and a slightly less of a reduction of Listeria monocytogenes. For instance, the same 3 log reduction at 130F, the hold time would be 51 minutes.
The under cooking of fish (not ground up) is not that unsafe as the pathogens would be on the surface which would be exposed to much greater heat. Ground fish, no because the pathogens have been ground into the center.
The issue here is parasites. After spending what seems to be a lifetime in food safety, many people who process food daily know where to look up if the species they wish to partially cook is a parasite containing species. See FDA Fish and Fishery Product Hazards and Controls Guidance- March 2020- Chapter 3).
There are many different parasites that can be found on fish, depending on the waterway, time of year, etc, etc. For the average person, figuring this out is like pulling teeth. Some parasites die at lower temps and some don't.
For parasite containing species, that have not been frozen at -4F for 7 days (continuous), you have to assume that parasites are present in the product and must be destroyed with heat.
There are lower temps for shorter times but those are not practical for us cooking at home.
The stringy and chewiness are a factor of waterloss and mineral loss. Poor harvesting conditions (insanitary conditions, improper evisceration, not rapidly chilled, etc) can cause rapid degradation. Improper freezing and thawing will make it worse.
If you are starting with properly cared for fish which have been handled correctly from harvest to your stove, 145F will not destroy your quality. Salting after cooking instead of while cooking can help with this and the use of moist heat can help maintain quality in delicate fish such as halibut. I generally like to cook halibut to 150F as I don't like fish gummy on the bone. To me, the bones provide so much flavor. Obviously, it would be a pain with the halibut cheeks...
145F will kill all viable parasites.
BTW, Anisakiasis (from Anisakis spp) is an asymptomatic condition is Japan where many people have tiny holes all through their intestines from the Anisakis parasitic worms penetrating their intestines from the consumption of raw fish that have not been properly frozen or cooked. It is usually passed off as gas pains or indigestion but it is far from that. Parasitic worms can make it into the human heart. It is usually found after the condition has manifested itself for quite some time.
I tell you what, when we are allowed to roam the country again without masks, temperature scans, and who knows what else, lets all meet up somewhere and I will cook a big fish dinner for everyone... I just cooked up a turbot (Greenland halibut) last week. It was incredible in the oven AND I cooked it to 150F.....lol
After all of this insanity, it would be nice to meet up with people, fish, and just eat.
After 3 weeks at the Javits Center, months of Covid responses, and generally lunacy over the past few months, I had to get out and go fishing on a boat. I wore a mask all day and it was ok. Weather was cool and had a nice day.
Eugene
Quote from: jigmaster501 on June 09, 2020, 01:02:54 AM
145F will kill all viable parasites.
I tell you what, when we are allowed to roam the country again without masks, temperature scans, and who knows what else, lets all meet up somewhere and I will cook a big fish dinner for everyone... I just cooked up a turbot (Greenland halibut) last week. It was incredible in the oven AND I cooked it to 150F.....lol
After all of this insanity, it would be nice to meet up with people, fish, and just eat.
After 3 weeks at the Javits Center, months of COVID responses, and generally lunacy over the past few months, I had to get out and go fishing on a boat. I wore a mask all day and it was ok. Weather was cool and had a nice day.
Eugene
Eugene,
A great scientific explanation for cooking fish to 145 degrees.
AND I FOR ONE will be your first dinner attendee to enjoy your Turbot cooked to 150 degrees.
Jennifer and I have a third grandchild, born on Dec. 31, 2019, whom we have not seen, held, or kissed due to the COVID-19 Travel Restrictions.
The pull to visit our son and his family in Astoria, NY is strong, and we will have to figure out how best to travel to visit them in the very near future.
To the future,
Wayne
I am not too far from Astoria.... I work Sundays on the Capitol Princess that sails from Manhattan. We will start up again in about a month hopefully. If things are ok when you guys get here, maybe you could sneak out for a trip.....
With the lunacy here, it is best to wait it out to see if the Covid numbers spike after all the unrest. You don't want to come here if the numbers are bad... I drove military medical teams to NYC and surrounding hospitals. I parked the van and waited for them while they were in the hospital for hours on end sometimes. Several times I had to park near the refrigerated trucks where they held all the bodies. The way the city is, if the numbers go up, they will go up fast and hard.
Eugene
Thanks again Wayne for your pictures and
Write up. Even up here folks pitch the fish and never remove the cheeks, especially the charters.😫.
Butt it's our little secret. Safe them for a special treat. You will remember your trip better to boot.
Another variation in grilling is to float the cheeks in garlic butter. Mmmm. With black pepper .
Here's another favorite of mine blackened cheeks, fairy hot and chewy. Mmm.