Overview

Greenland halibut, also called Greenland turbot, is a deepwater flatfish in the Pleuronectidae family. It is the only species in the genus Reinhardtius. The fish has a firm, white flesh with a high fat content, giving it a rich, buttery flavor and a moist texture.

Origin and history

Greenland halibut is distributed across the cold waters of the North Atlantic and Arctic Oceans, from Canada and Greenland to Norway and Russia. It is a deepwater species found at depths between 200 and 1,600 meters, and has been caught as deep as 2,200 meters [1]. The fish prefers water temperatures between 1 and 4 degrees Celsius, though it has been observed at sub-zero temperatures. Commercial fisheries for Greenland halibut have operated since the mid-20th century, with major catches taken by Canada, Greenland, Iceland, Norway, and Russia [2].

Varieties and aliases

  • Greenland halibut (common name in North America)
  • Greenland turbot (common name in the United States and some markets)
  • Black halibut (trade name)
  • Newfoundland turbot (regional name)
  • Reinhardtius hippoglossoides (scientific name)

Culinary uses

Greenland halibut is valued for its firm, flaky flesh and high oil content, which makes it suitable for a wide range of cooking methods. It can be grilled, baked, pan-seared, poached, or smoked. The fish holds up well to strong flavors and is often paired with citrus, herbs, butter, or cream-based sauces. In Nordic cuisines, it is commonly served with dill, capers, or a mustard sauce. In Japanese cuisine, it is used in sashimi and sushi, where its rich texture is prized. The cheeks and collars are also considered delicacies.

Cross-cuisine context

Greenland halibut has no direct analogue in Mexican cuisine, as Mexican flatfish species (such as Pacific halibut or sole) are leaner and found in warmer waters. In broader LA-relevant cuisines, Greenland halibut is comparable to other rich, white-fleshed fish like sablefish (black cod) in Japanese and Korean cooking, or branzino in Mediterranean preparations. Its high oil content makes it a good substitute for hamachi (yellowtail) in raw preparations, though the flavor is milder.

Notes for cooks

  • Greenland halibut has a high fat content, so it is forgiving to cook and less likely to dry out than leaner white fish. For food safety, cook to an internal temperature of at least 63 °C (145 °F); if using sushi-grade frozen fish, lower temperatures may be used according to personal preference.
  • The skin is edible and crisps well when pan-seared. Score the skin before cooking to prevent curling.
  • Fresh Greenland halibut should have a mild, clean scent and firm, translucent flesh. Avoid fish with a strong fishy odor or dull, discolored flesh.