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.
Cooking instructionsReady to eat
Greenland halibut fillets (fish), salt, acidity regulators (E325, E262, E270), smoke.
Catching areaNorthwest Atlantic (FAO 21)
Catching gearTrawls, Hooks and lines, Gillnets and similar nets