[Frozen] Haton Fish Portion / Fillet Halibut Portion 240g Seafood – Denmark

Enjoy BenMart’s curated frozen fish selection, sourced from trusted seafood specialists for quick and convenient everyday meals. Choose from rich and buttery King Salmon, tender Norwegian Salmon, firm Halibut, sweet Red Snapper, delicate Threadfin, flaky Angoli (Goldband Snapper), mild Barramundi, flavourful Batang, light Tilapia, tender Sutchi, savoury Saba, classic Salmon Portions and convenient Diced Salmon.

<REFER TO THE MAIN THUMBNAIL PICTURES FOR AN ENLARGED VERSION>

Each option offers its own distinctive taste and texture, making this selection suitable for steaming, pan-frying, baking, grilling, air-frying, soups and curries. Conveniently portioned or cut for easier preparation, these fish are ideal for family meals, meal preparation and a wide variety of Asian or Western recipes.

COOKING PREPARATION

For best results, thaw in the refrigerator, pat dry and season before cooking. Cooking times may vary according to thickness.

King Salmon Portions: Pan-sear for 3–4 minutes per side or bake at 180°C for 10–12 minutes.

Norwegian Salmon Portions: Air-fry at 180°C for 8–10 minutes or pan-sear until lightly golden.

Halibut Portions: Bake at 180°C for 12–15 minutes until opaque and flaky.

Red Snapper Portions: Steam with ginger and spring onion for 8–10 minutes, or pan-fry until cooked through.

Threadfin Portions: Steam for 8–10 minutes with light soy sauce, ginger and spring onion.

Angoli Portions (Goldband Snapper): Bake, steam or pan-fry for approximately 8–12 minutes until flaky.

Barramundi Portions: Pan-sear for 4–5 minutes per side or bake at 180°C for 12–15 minutes.

Batang Portions: Pan-fry with turmeric and salt, or simmer directly in curry until cooked through.

Tilapia: Steam, bake or pan-fry with your preferred seasoning until the flesh turns opaque and flakes easily.

Sutchi Fillet: Season lightly, then pan-fry or air-fry at 180°C until golden and cooked through.

Saba Fillets 5s: Grill or air-fry skin-side up at 180°C for 8–10 minutes.

Salmon Portion: Bake at 180°C for 10–12 minutes or pan-sear for 3–4 minutes per side.

Salmon Diced: Stir-fry or pan-sear over medium heat for 5–7 minutes, turning gently for even cooking.

Always ensure the fish is thoroughly cooked before serving.