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smoky base for soups
An old favourite is the Montreal Steak Seasoning that goes well with beef
but it is also flavorful and it is usually sliced against the grain to make it more tender
we feed them a special in-house formulation of pre-starter feed
and buttery flavour that stays tender even with high-heat cooking
Halibut Fillet (Frozen) ~ 450-500 g loose smoky base for soupsHalibut is a lean fish with mild, sweet tasting white flesh, large flakes and a firm but tender texture. Because of its leanness this fish becomes dried out if overcooked. Batter can be added to the halibut and made into fish and chips.
US$ 15.99
US$ 17000.00
US$ 112500.00
US$ 49.00