10 facts and cooking hacks for working with Greenland halibut
Greenland halibut provides an amazing eating experience! Dive into this versatile fish with some fun facts and cooking hacks to succeed with the snow-white flatfish from the icy North:
- Greenland halibut is a large flatfish with very white and tasty meat. In Greenland it is considered as a true delicacy, where the halibut is eaten both cooked and raw or even frozen as a snack.
- Greenland halibut is often mistaken with the Atlantic halibut. The trick to knowing the difference is the colour of the belly, which is dark on the Greenland halibut and white on the Atlantic halibut.
- Greenland halibut is a fatty fish, with a high content of Omega-3 fatty acids and potassium
- At Royal Greenland we utilize more than 90% of a Greenland halibut – only skin and bones are discarded.
- It is believed among marine biologists, that Greenland halibut can be over 50 years old.
- Greenland halibut can grow to more than 1,2 m in length and weigh over 45 kg, but the most common size when caught is between 1,5 – 6 kg.
- If you think cooking fish to order is tricky, Greenland halibut is the fish for you. It is virtually impossible to overcook.
- Greenland halibut is well suited for most cooking methods; oven, pan searing, grill ect. We do however not recommend steaming because the meat structure is too loose and the result will be a mushy fish.
- Our best cooking hack for Greenland halibut is to lightly dust a loin with durum flour and fry it on a hot pan skinside down. Be careful not to turn the fish too soon – wait for the surface to caramelize for that crunchy counterpart to the soft and delicate center. Be sure to remove the skin before serving.
- Serve Greenland halibut with acidic and bitter flavor components to counterpart the rich and natural sweetness of the meat.