These large pieces of Wild Pacific Halibut have some very tasty meat. They can be used for making stock or roasting for a main dish as long as you don’t mind getting your hands dirty, like eating ribs.
2-3 lbs – large Wild Pacific Halibut collars
¼ cup – Bailey’s Seafood Dry Rub (can use store bought rub as well)
Bailey’s Seafood Dry Rub
1 Tbsp – Kosher salt, preferably Diamond Kosher Salt
2 Tbsp – celery salt
1 Tbsp – ground black pepper
4 tsp – granulated garlic, not garlic salt
2 tsp – ground ginger
2 tsp – paprika
1 tsp – dry mustard
½ tsp – allspice
½ tsp – cayenne
½ tsp – nutmeg
Coat Wild Pacific Halibut collars generously with dry rub and refrigerate for 8 to 24 hours.
Roast in 400° F oven about 30 to 45 minutes or until flesh is opaque and falls from the bone.
Dig in!
