SIZE:

Up to 130 cm.

LIFE EXPECTANCY:

Over 20 years.

LIFE CYCLE:

Sexual maturity around 6 to 8 years for males and 14 to 16 years for females.

Spawning takes place between mid-December and mid-April. Females lay between 60,000 and 80,000 eggs. Once fertilized, they develop for 50 days before hatching. The young halibut drifts in high seas for 4 months, before settling at the bottom and beginning its transformation.

The Greenland halibut is a flatfish. Its belly is on the left side; is blind and has a pale color. Its two eyes are on the right side, which has a reddish-brown color. It has a large head and a wide mouth with well-developed teeth.

Its straight and clearly visible lateral line distinguishes it from its cousin, the Atlantic halibut, whose lateral line is arched.

On the bottom, usually between 500 m and 1000 m in depth, but can go up to 2000 m.

Greenland halibut prefer cold temperatures of -0.5 °C to 6 °C.

PREYS:

Crustaceans
Squids
Inverte-brates
Capelins
Cods

MACHINES:

Bottom trawls, longlines, gillnets.

REGULATIONS:

• The fishing season varies according to zone and type of fishing gear used
• Regulations on type of fishing gear and boats
• Quotas since 1984

The Greenland halibut is losing its habitat due to climate change. Fisheries and Oceans Canada are carefully monitoring the Greenland halibut populations and regulating this fishing to protect and maintain its biomass.

BENEFITS:

Greenland halibut is an oily fish. It is therefore a good source of Omega-3 fatty acids, protein, vitamin B12 and vitamin D.

LET’S COOK:

Rich, delicate flavor with a hint of hazelnut. White, flaky flesh, both firm and tender in the mouth. Few bones (perfect for the less experienced).

OUR CULINARY ADVICE:

• When fish is bought fresh, its skin should be shiny.
• It is best to cook it quickly, at a high temperature.
• Cold-smoked, it is delicious.
• Marinate in a mixture of citrus fruit juice and fresh herbs.
• Freezing will not alter its taste. It is, therefore, a very good conservation method.