The Greenland halibut (Reinhardtius hippoglossoides) is known by many English names; black halibut, blue halibut, newfoundland turbot and more. The fish is caught by longline fishermen in the Northern Atlantic and the Northern Pacific Oceans and is almost exclusively caught in waters with temperatures from 1-4 degrees Celsius, it is however also caught at sub-zero temperatures. The fish can grow up to a length of 80 centimeters and weighs up to 8 kilograms.
The Greenland halibut is a gastronomic delight and can be smoked, dried, pan-fried, grilled and steamed. There are plenty of great ways to prepare the Greenland halibut, but if we have to name the most famous one, it’s the classic fish pie. You can add crayfish tails and cheddar to create a luxurious delicious meal. Other great recipes are wine cooked Greenland halibut with dried tomatoes and Black halibut with honey and lemon. It’s a great fish to serve in restaurants or sell at the fish market.
The Greenland halibut is an oily fish that contains a lot of omega-3 fatty acids, protein and vitamin D. At Fiskano we can supply you our wild caught Greenland halibut skinless fillets in two sizes: 200-400 and 400-800 gram a piece. Fiskano’s Greenland halibut is caught in the Northeastern Atlantic (FAO 27) and filleted and packaged in China.
