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Greenland Halibut

Greenland Halibut
Greenland Halibut
  • Scientific name: Reinhardtius hippoglossoides
  • English name: Greenland Halibut
  • French name: Flétan noir
  • Spanish name: Fletán negro
  • Local Name: Hellefisk
  • Freezing method: Sea-frozen (BQF)

Additional information

The Greenland halibut is highly appreciated for its snowy-white meat with a delicate and soft texture. It is easy to cook with, recognised for its delicate flavour, and extremely rich in omega-3 fatty acids, making it a much sought-after delicacy.

The Greenland halibut is a truly versatile fish, where almost everything on the fish can be used. As a result, there are almost zero waste from its production and utilises over 90 % of the fish.

The fish is either sold whole or cut into fillets with or without skin, or into loins and portions. The other products, such as heads, tails and frills, are also cut and sold mainly in Asia, where e.g. the frills are considered to be a delicacy in Japanese sushi. The Greenland halibut is also used for the production of ready meals and smoked and marinated products.

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Japan

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    Products

    Products

    From our head office in Denmark and through our partners in West Africa, South America, Europe and far East, we are producing/supplying a large variety of frozen fish products.

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    Fishing Areas

    Fishing Areas

    For statistical purposes, 27 major fishing areas have been internationally established to date

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    Fish grading

    Fish grading

    Most fish are sold by size or grade. Individual fish grow at different rates, resulting in fish of various sizes at harvest.

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