What a whopper! Huddersfield-based fish wholesaler Sailbrand has landed this monster catch – a 12st halibut.
Now halibut is set to feature on menus at top-rated restaurants around the town this weekend – after Sailbrand staff cut the fish down to portion size.
Les Stott, general manager at Sailbrand, based at Red Doles Lane, off Leeds Road, said the halibut had been caught off the Faroe Islands in the North Atlantic and appeared as one of the lots at a fish auction in Fleetwood, where Sailbrand snapped it up for almost £900.
Said Les: “You don’t see big halibut like you used to. Twenty-odd years ago, it was fairly common, but these days most produce supplied are farm fish. It is rare to see big wild caught fish.
“We have representatives in the ports who tell us what’s coming up for auction. We heard about the fish up for auction at Fleetwood and gave our ‘rep’ a price we were prepared to pay – and we got it.”
He added: “I can’t remember seeing anything that size in all my 11 years working at Sailbrand or even before that working at Manchester market.
“The chefs we supply are already showing interest.
“Our night shift will start taking orders from the chefs as restaurants close for service. I have no doubt one or two of the finest establishments around here will buy a chunk of halibut loin for their weekend menus.”
Sailbrand, which has reeled in national awards for the skill of its employees in filleting, cleaning and displaying a variety of fish, supplies, fish and chip shops, cafes, delicatessens, restaurants and pubs with fish, shellfish, poultry, game and continental foods.
There are two main types of halibut - the Atlantic Halibut and the Pacific Halibut
It is a flat fish from the family of right-eye flounders
The fish are dark brown on top with an off-white underbelly
The Pacific halibut is the world’s largest flatfish and the record goes to a fish caught in Norway in July 2013 wighing a staggering 515 pounds, more than three times the size of the Sailbrand fish
Halibut feed on creatures and fish including crabs, salmon, herring and cod
To eat, they are often boiled, deep-fried or grilled while fresh