Nowegian Fresh

Greenland Halibut

Scientific Name: Reinhardtius hippoglossoides

From the cold waters of Greenland to the clear mountain waters of the Nowegian Fjords.

Greenland Halibut.

The Story

The Greenland halibut belongs to the family of flat fishes and is a close relative of the Atlantic Halibut. It can grow up to a meter and weight up to 45kg. They are found in the cold northern Atlantic, northern Pacific and Arctic Ocean. It thrives in these cold waters and often found at a depth between 500-1000m. The Greenland halibut is dark in colour – brown or charcoal – sometimes with a few lighter spots on the sides which provides a good camouflage at the dark sandy seafloor.

Greenland halibut are diamond-shaped with a pale underbelly and with one eye on the dorsal side while the other on its upper side. It is a firm-textured fish and has relatively few bones, making it a popular catch.  

It is rich in Omega-3 fatty acids, vitamins B6 and B12, as well as magnesium, potassium and selenium.

How is the Greenland Halibut caught and processed?

Know your Halibut

How to tell the freshness

Frozen halibut maintains its quality for up to 18 months if properly packaged and stored. When choosing fresh halibut, look out for the following:

  • “Chalky” halibut is a fairly common condition leaving the flesh looking opaquely white, dull and a little mushy. While not technically spoiled, chalky halibut is definitely low quality.
  • A fresh fillet should have an almost translucent sheen that is sparkling white. It should look almost wet.
  • Fresh halibut smells like the sea and not fishy.
  • Look for flesh that is firm in its raw state, not flaky or soft in any way.
  • Carefully frozen halibut, when thawed and portioned, should have the same translucent appearance as when fresh. Frozen-at-sea halibut is some of the highest quality catch.

Flat Fishes Arould the World

Differentiating Flat Fishes

Not all flat fish are similar. In the local market in Singapore, the common ones are the Sole and Tongue Fish. 

Halibut are usually sold as fillets in supermarkets.

The Greenland Halibut can be distinguished by the diamond body, left eye on the dorsal body and the forked shaped fin. 

Enjoy cooking the Halibut

Give it a twist!

The Greenland halibut has a sweet taste that is quite mild, and the meat consists of relatively large flakes. The meat is firm and also very lean.

Halibut is quite versatile and can be prepared in many different ways – baked, deep-fried, grilled, poached or steamed. Greenland halibut is also served as sushi. It works well with breading and is excellent deep-fried. The leanness of the meat makes it ideal for creamy fish salads.

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