I have ordered from quite a few seafood suppliers, but I would have to say. Farm-2-Market has gotten me the most consistant product.
Halibut Cheeks:
These are dry’d and coated with fine pepper, and cayenne pepper… before frying in Prosciutto Piccante Oil… i’ll dust them in Wonder flour. Since they will be cooked in a salty oil I didnt add salt.
Halibut Cheeks…
Saute La Quercia Prosciutto Piccante… ( this has a fennel/ rd pepper character ), . Use the rendered product to fry the cheeks, add a spot of butter. I made a liquid to deglase… of rice wine vinegar, lemon juice, garlic, pepper, Dijon mustard. You’ll have to add a bit of water if to thick.
Saute the cheeks in the oil…, remove deglase , and re -add back the cheeks.
These I had mashed Yukon potatoes, Prosciutto crisps, garlic/ fennel infusion heavy creme… Side of Del Monte corn ( my sons favorite )
I served a 07 Champalou Vouvray
Halibut cheeks have fibers, like crab… which surprised me
Damn, that looks good!
The only fish collar/cheek I’ve ever had is Hamachi Kama. I’ll have to try this.
Nice job Paul.
Nothing wrong with Del Monte corn.
Sprinkle with porcini salt, wrap in grape leaves and grill. Serve with sauteed fresh morels.
Looks terrific. I could use that right now! 
Nice J.R.
I occasionally buy halibut fish scraps from our fish market. Basically, it’s everything that isn’t filet. The head sections include the “cheeks”. I get it for $2 a pound.
I harvest the best meat to cook separately. The rest goes into stock - bones, skin, tails, etc.
Nice Bernie,
I dont get fresh enough fish to make a stock… kinda bummers me out. I picked up 6lbs of cheeks. Portioned and sealed in water.