Canadian Pacific Halibut
David Lee, co-owner and executive chef of Splendido, tells us in the Globe & Mail today that Pacific halibut from the Queen Charlotte Islands is now in season. Has anyone seen it for sale outside of a restaurant? I'll be doing my own search by phone, but would appreciate any suggestions for places to check in the northern reaches of suburban Toronto. SLM is always a possibility, but it's a 3-4 hour commute for me.
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Oxygen8
Apr 4, 2009 08:00 AM
I'd just like to quickly add that I had it last night for dinner, and it was quite fabulous. Seared with a simple herb crust (dill, parsley, chives) and a lemon/fried caper butter sauce.
Really nice fish. I was quite happy to have been able to find such quality at a chain supermarket that has it being mass-promoted nonetheless. Highly recommended.
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re: Oxygen8
grandgourmand
Apr 4, 2009 05:56 PM
I had some tonight. You can get the filets (as opposed to the steak) for $1/pound extra. that's the family pack price, but my wife just asked at the counter if we could get the lower price and they said ok (never hurts to ask).
Anyhow, the fish was great. Very firm, moist, although I overcooked it slightly. I really do like the seafood at Sobey's. The one fish I would never buy at a big grocery store is tuna. It always looks discolored.
I also did a herb crust, along with minced lemon zest and a bit of panko.
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re: sbug206
grandgourmand
Apr 4, 2009 06:19 PM
You paid the right price. In both cases, the value pack (3 steaks or filets) are a buck less per pound.
We bought from the counter, not prepackaged, so asked to get the value pack price and the said ok.
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re: grandgourmand
Oxygen8
Apr 4, 2009 08:12 PM
I'm happy to hear you also had a positive experience! I also used filets -- for some reason, I've got an aversion to "steak" versions of fish; salmon especially. I have no idea why, but I'll always choose filets, or nothing at all.
And I agree 495% regarding tuna. It NEVER looks fresh enough- always grey and without any vibrance to the flesh whatsoever. Maybe if I were making tuna salad, but then, I'd pay $0.99 for a can.
I just love the buttery texture of halibut. It's like the white tuna.
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jayt90
Apr 3, 2009 06:00 AM
Bumping this thread one year later, as Sobey's now has first of season Pacific halibut, $10/lb for steaks.
http://sob.ca.flyerservices.com/cache...›6 Replies-
re: jayt90
grandgourmand
Apr 3, 2009 06:03 AM
I find the seafood quality at Sobey's to be pretty good. must be the East Coast thing.
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re: pinstripeprincess
jayt90
Apr 3, 2009 09:58 AM
The clerk at Sobey's (Liverpool Rd) sold me two large steaks for $15. They had a large halibut on display, and she said the fish arrived last night and were prepared this morning. I expect other fishmongers to get a supply too, but I mention Sobey's because they feature it every April and have a good supply line to their larger stores.
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re: jayt90
pinstripeprincess
Apr 3, 2009 11:43 AM
just curious if there are other stores.. the nearest sobey's to me is rather awkward to get to considering i am only a ttc-er.
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re: JamieK
pinstripeprincess
Apr 4, 2009 01:58 PM
ah! i just used the sobey's website.... the nearest among my usual grocery route seems to be by dupont! thanks!
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jayt90
Apr 2, 2008 04:42 PM
Sobey's is featuring it this week.
http://www.sobeys.com/flyer/select-st...
Try to go to a large Sobey's with dedicated fish staff, and you should get a decent steak.
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re: torontovore
Googs
Apr 3, 2008 02:24 PM
I bought some last Saturday at my local Sobey's. I have to say I was impressed. This was before the David Lee recipe, and so I was left to my own resources. Given the weather I decided I would marinate it in a curry sauce and barbecue it directly on the grill. It's firmness held up very well. If you do 'cue it, just make sure you remove it as soon as it's starting to flake and use a very sharp, firm spatula. Either way, enjoy!
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