Wow, a year of Cook Togethers has gone by already! I thought it would be appropriate to revisit one of the most popular fishes of all time that we cooked last summer – the halibut! I got a 20 lb whole fish and showed everyone how to butcher this delicious animal. Today we will only use about half, it will be delicately poached in olive oil and stay super tender. The other half will be salt-cured, refrigerated and saved to smoke next week. This preservation technique can be done with almost all fish and is a good trick to know if you also, like me, can’t help but walking out of the fish market with a 20 lb beauty.