Greenland Halibut

Name: Greenland Halibut - Fisk
Brand: FISK
SKU: 03
Availability: InStock

From SGD $12.90

Packing

Clear

Greenland Halibut is also known as Black Halibut.

Halibut is quite versatile and can be prepared in many different ways – baked, deep-fried, grilled, poached and steamed, to name a few.

We maintain a temperature controlled cold chain to ensure our products maintain product quality from time of manufacture to your doorstep.

Product images are for illustrative purposes only.
Actual products may be differ in size due to cutting.

Greenland Halibut also works well with breading and is excellent deep-fried. The leanness of the meat makes it ideal for creamy fish salads.

Greenland Halibut is a good and cheap substitute for Chilean Sea Bass and Black Cod Gindara.

Can be cooked and marinated in the same way.

The Greenland Halibut is a flatfish that lives on the seafloor in the cold waters Norway.
Its meat is snowy white with a delicate and sweet taste. Halibut is ideally paired with other flavorsome foods.

Greenland Halibut is rich in Omega-3 fatty acids, vitamins B6 and B12, as well as magnesium, potassium and selenium.

Best for	Baked, Broiled, Cured, Curry, Pan Seared, Poached, Stew, Grilled, Fried
Preservation	Frozen
Origin	Norway
How to Store	Frozen -18 degrees
Packing	Cutlet Skin On & Bone In ~ 500g, Fillet Portioned Skinless & Boneless ~ 110g X 2, Whole Fillet Skinless & Boneless ~ 400g, Whole Headless Tail Off Gutted ~ 2kg

Cutlet contains bones
Fillet contains less or no bones
Weight includes bones
Weight indicated is the minimum what you will receive

How To Defrost Greenland Halibut
To safely thaw frozen fish, place the fish in the refrigerator overnight so it can thaw out gradually. This is the best way to preserve the fish’s flavor and texture.

Keep it Moist!

Baking – Halibut with plenty of olive oil, butter, or even in a sauce, will prevent it from drying out.

Poaching – Try poaching delicate halibut in tomato sauce or a broth flavored with lemon and white wine, or butter, garlic, and parsley. Simmer for about 5 to 10 minutes, depending on the thickness of the fish.