Greenland halibut has a sweet and buttery umami flavour and a soft, pleasant texture. The meat is very white and the flavour fully developed, due to the slow growth in the ice-cold waters of the North Atlantic and Arctic Oceans. Greenland halibut has a high natural content of the healthy omega-3 fatty acids (2.36 g/100 g) and potassium.
Greenland halibut adapts smoky flavours well and can advantageously be used in cold dishes such as salads, appetizers and on buffets. Cold smoked Greenland halibut obtains a firm texture and a significant smoky flavour. It forms a good alternative to traditional cold smoked salmon.
ServingThe smoked fillet benefits from acidic flavours and crunchy textures that complement the rich, smoky and soft meat.
Defrost in refrigerator at max 5°C
Cooking instructionsOnce defrosted, portion or slice before serving.
Greenland halibut fillets (fish), salt, acidity regulators (E325, E262, E 270), smoke.
Catching areaNorthwest Atlantic (FAO 21)