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Greenland halibut for professional chefs

Greenland halibut for professional chefs

Why use Greenland halibut?

Save you time: GH is easy to handle and cook. It has no bones, it does not go dry in cooking, and has uniform fillets or loins.
Brings variety to your menu: GH is versatile in cooking & flavor possibilities as it has a mild buttery and umami taste.
Brings high-quality white fish to your menu: GH feels like a fresh fish, it has a delicate texture & taste, a greats white appearance and is high in Omega-3 (equal to salmon)

Tips to prepare the Greenland halibut

Tips to prepare the Greenland halibut

  • GH is ideal to BBQ, pan-fry, oven-bake, make sous vide or raw as ceviche/sushi
  • Greenland halibut prepared sous vide was the top favorite preparation method among chefs, in a chefs research study done in January 2020
See more tips

Tip! how to grill Greenland halibut (fillet or loin with skin)

Tip! how to grill Greenland halibut (fillet or loin with skin)

Get the B.B.Q. hot and brush with oil, season the fish well with salt and pepper. When the grill is hot, lay the fillet skin side down on high heat for 2 minutes. Turn the heat down and let the fish cook through. Close the lid on your grill to finish cooking the fish.

Flipping the fish will result in losing the white flesh color, so let it cook only on the skin side. When it is cooked, set it aside.

Hint: Use the core temperature meter and target 56° C in the middle of the filet/loin.

Recipe

Recipe

Halibut wrap – Italian style with parma ham and pesto

See the recipe here

Recipe

Recipe

Bruschetta with kale oil, dried beans and halibut

See the recipe here

Recipe

Recipe

Greenland halibut with Thai Salat, limes & peanuts

See the recipe here
Calculation for Greenland halibut with Thai Salat, limes & peanuts

The portion calculation for each dish on your menu is important for your business. See this calculation example for Greenland halibut.

Find more Greenland halibut dish calculation examples here

Ideal food pairings for Greenland halibut
Greenland halibut has a sweet, mild and buttery flavour, which requires less sweetness from other ingredients in the dish. To balance the dish, it is recommended to use bitter or sour flavour pairings

Also important when pairing Greenland halibut with other food is salt. Salt highlights the natural umami flavour from the fish, however, other ingredients with strong umami flavour shouldn’t overwhelm the mild umami flavour from the fish. 

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Source: Royal Greenland sensorics cookbook developed in cooperation with Claus Angelo

Fish Food trends 2020

Fish Food trends 2020

Seacuterie: Chefs are raving about Josh Niland and his fin-to-tail ethos, which he explains in ‘The Whole Fish Cookbook’. We think, Josh has a point and to use more of the fish is also to eliminate any unnecessary waste. And Seacuterie – meaning charcuterie made from either dry-aged or cured fish – is a great way to serve seafood in a manner, most people will experience as something new and exciting. Greenland halibuts mild and fatty flavour fits this trend very well - it is loved by danish chefs served as cured in lime and sugar.

See more exiting 2020 food trends here
Greenland halibut Chefs study

Research method: Interviews & Freestyle-Cooking workshops with consumers and chefs (from Hotels, Gastronomy & Event Catering) conducted nov. 2019 to oct. 2020 by mScience. In this chefs said about Greenland halibut:

Research with German chefs

Research with German chefs

Chefs from this research study was positively surprised about the Greenland halibut - it was so easy to handle as it has no bones and is allready cut in uniform fillets or loins as well as does not go dry even if it is a bit overcooked. The chefs also said:

  • Ich habe nicht erwartet, dass dies ein gefrorener Fisch ist, er fühlt sich frisch an - wirklich gut”
  • “Er fühlt sich beim Schneiden frisch an! Die Textur ist wie bei einem frischen Fisch!"

Research with English consumers & guests

Research with English consumers & guests

Consumers in this this research study did not know the Greenland halibut at all. They liked that the Greenland halibut is wild sustainably caught in the North Atlantic sea and even MSC certified as well as the high omega-3 fatty acid content, but also the delicate and mild taste was appreciated. The consumers also said: 

  • "The flaky texture is perfect. the fish flavour is excellently balanced"
  • The smell was very inviting and the colour was amazing - very appealing to the eye"
  • "Good flavour, tasted nice and feels like good quality"
  • “It’s a new, special and rare delicacy”

Sustainable fishery

Sustainable fishery

Royal Greenland fish for Greenland halibut in the ice-cold seas around Greenland. All our off-shore and in-shore fishery is carried out with a focus on sustainable fishing and resource utilization.

The off-shore fishery is MSC certified sustainable. The MSC standard is based on three principles: sustainable fishing, minimizing environmental impact and effective control. Which also results in the Greenland halibut being traceable all the way back to its origin. Fishing methods is trawls and line & hook.

All Greenland halibut products are trimmed by hand and the utilization of the whole fish is as high as 97%.

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OR instead of the "sustainable fishery" block  - these 2 new blocks

Sustainable fishery – offshore

Sustainable fishery – offshore

Royal Greenland fish for Greenland halibut in the ice-cold seas around Greenland. All our offshore and inshore fishery is carried out with a focus on sustainable fishing and resource utilization.

 

The offshore Greenland halibut fishery in the harsh open waters is MSC certified sustainable. The MSC standard is based on three principles: Sustainable fishing, minimizing environmental impact and effective control. Which also results in the Greenland halibut being traceable all the way back to its origin.

On the offshore trawlers, the fresh Greenland halibut is caught by trawl, hauled on board, sorted, processed and frozen within a few hours, providing seafood of extremely fresh quality.

Sustainable fishery – inshore

Sustainable fishery – inshore

The inshore fishery close to the coast of Greenland is carried out by small dinghies fishing with line & hook – an artisanal fishing method. The longline ensures Greenland halibut of high quality, because the fish is unhooked by hand, with minimum damage to the delicate meat. This inshore fishery is part of a program to establish MSC for this Greenland halibut fishery. The Greenland halibut is already being traceable all the way back to its origin. 

 

There is a century’s long tradition for fishing for Greenland halibut in Greenland and many small communities are dependent on it as a source of income and food during the long, harsh winter months.

 

All Greenland halibut products are trimmed by hand and the utilization of the whole fish is as high as 97%.

 

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