Greenland halibut for professional chefs

• 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

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.

Bruschetta with kale oil, dried beans and halibut

Greenland halibut with Thai Salat, limes & peanuts

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.

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!"

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”

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%.

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.

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%.