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Kings Arms pub in Fleggburgh is serving up a giant mansize halibut

PUBLISHED: 21:00 12 October 2017 | UPDATED: 09:25 13 October 2017

Pub owner Mark Dixon, left, with chef Jack Burrell. Picture: ANTONY KELLY

Pub owner Mark Dixon, left, with chef Jack Burrell. Picture: ANTONY KELLY

Archant Norfolk 2017

This is Harry the halibut – who may have had his chips but will be served to hundreds to hungry customers at a rural pub.

Pub owner Mark Dixon, centre, with his team and the fish. Picture: ANTONY KELLY Pub owner Mark Dixon, centre, with his team and the fish. Picture: ANTONY KELLY

The fish was the same size as the owner and executive chef at the Kings Arms in Fleggburgh, near Great Yarmouth.

Chef Mark Dixon, who is six foot tall, dubbed the fish Harry the Halibut, and hopes to feed 300 customers with the giant flat fish.

The 2013 EDP chef of the year said it was the biggest catch he had ever had at the village gastro pub he has run for four years.

The Fleggburgh resident added: “This will be fresh for five days, it’s just come into the season and is going to be lovely.

Fishmonger Will Masterson filleting the fish. Picture: ANTONY KELLY Fishmonger Will Masterson filleting the fish. Picture: ANTONY KELLY

“We do everything to order so like doing a nice chunky fillet.

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“We like to have fresh fish from local producers. Everything we serve is made in the pub – from bread to sorbet. We even have our own vegetable patch in the village.”

The 22-year-old sous chef Jack Burrell, who is slightly taller at six foot four, said it was a massive catch.

The resident of Dean Avenue in Ormesby St Margaret added: “Normally we get them in pre-filleted pieces so this is the biggest fish we’ve seen.”

Huge halibut at The King's Arms in Fleggburgh.  Picture: ANTONY KELLY Huge halibut at The King's Arms in Fleggburgh. Picture: ANTONY KELLY

The whopper weighed in at 83 pounds (38 kilos) and will be on the pub’s taster menu or à la carte.

It will be served with two Crevette prawns with garlic butter, buttered mash, samphire and a shellfish reduction (a lobster sauce).

The fishmonger Will Masterson from William Masterson and Sons in Lowestoft as he unloaded his pickup truck at the pub said: “We always like getting the big ones.”

He said Harry was caught in Norwegian waters near the Arctic Circle just days ago.

Fishmonger Will Masterson with a whole fillet. Picture: ANTONY KELLY Fishmonger Will Masterson with a whole fillet. Picture: ANTONY KELLY

The trawlermen travelled across the North Sea and landed at Grismby before heading down to Lowestoft Fish Market.

Mr Masterson said they had caught bigger halibut, the record being about 165 pounds (75 kilos) but this was the biggest one that has gone whole to a caterer.

A halibut is a bottom feeder, swimming near the sea floor, eating almost any other creatures it can fit into its mouth.

The fish has a very low fat content and eaten fresh, the meat has a clean taste and requires little seasoning and is noted for its dense and firm texture.

The halibut will be on the menu from today at the pub in Main Road on the A1064 and is open seven days a week.

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