The protective mucus continues to develop after slaughtering, leaving the flesh protected during transport and handling, ensuring a long shelf-life. This bioactive mucus might discolour the gills and exposed flesh. Cover or clean to avoid this. During cold storage of whole halibut, the flesh matures in a way that enhances the flavour and taste. Leave the skin intact until just before cooking. A whole halibut is best enjoyed after 4-5 days until 17 days after harvest. Refrigerated cuts and fillets should be used within two days.
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