Halibut cold-smoked steak ± 350
Cold-smoked Atlantic halibut steak ±350g. Firm, meaty slices with a subtle smokiness — ideal for rye bread, cold platters, or a light main course.
Halibut Cold-Smoked Steak ±350g
Atlantic halibut, slowly cold-smoked and cut into generous steaks
ATLANTIC · COLD-SMOKED FISH · ±350g
What it is
Halibut is one of the finest flatfish in the North Atlantic — thick, meaty fillets with a mild, clean flavour that responds beautifully to cold-smoking. These steaks are cut across the grain, giving each portion a satisfying density and a pale, delicately smoked interior beneath a light golden surface.
Cold-smoking at low temperature preserves the natural moisture and texture of the fish, producing a result that is firm yet tender, with a subtle smokiness rather than an overpowering char. Serve thinly sliced on rye bread, alongside pickled vegetables, or as the centrepiece of a cold fish platter.
Ingredients
Halibut, salt.
Cold-smoked. Typical recipe — check pack for the exact ingredients declared by the producer.
Nutrition (per 100 g)
| Energy | 820 kJ / 196 kcal |
| Fat | 9.0 g |
| of which saturates | 2.2 g |
| Carbohydrate | 0 g |
| of which sugars | 0 g |
| Protein | 24.0 g |
| Salt | 2.0 g |
Typical values for cold-smoked halibut — refer to the product label for exact figures.
Allergens & storage
Contains: Fish (halibut).
Store refrigerated at 0–4°C. Consume within the use-by date stated on the pack.
Net weight: ±350g · Cold-smoked fish
Best served chilled, sliced thin — with rye bread and a wedge of lemon.
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