Nothing to waste, use the bones, trimmings and head to make a broth rich in flavours, perfect as a starting point for soups and sauces.
Remove the gills from the head.
Rinse the halibut bones, trimmings and head well in running cold water.
If there is left-over flesh, cut it out and save for later use in the soup. See “Recipes” and “Halibut Broth” for further instructions.
