Fish
Greenland Halibut
B tier
Greenland halibut (Reinhardtius hippoglossoides), also sold as Greenland turbot in North America, is a deep, cold-water flatfish related to true halibut but oilier, softer, and more grey-white when cooked. Flavour is mild-rich rather than lean-steak; texture flakes more readily and forgives gentle moist heat better than thick Pacific loins. It is a major Arctic and sub-Arctic fishery product, often frozen at sea as fillets and headed fish. Bake, steam, or poach with butter and herbs; the higher fat keeps moisture when true halibut would dry. Less ideal for long high grills that demand dense structure. Label confusion is common—buyers wanting Hippoglossus steak quality should not substitute blindly. When priced and cooked on its own terms, Greenland halibut is an excellent everyday white fish with luxury origins in cold seas.
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Characteristics
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Grading systems
Grades are placed along a shared scale so systems can be compared side by side.
History
Greenlandic and Arctic fishers took deepwater flatfish later known scientifically as Greenland halibut.
Commercial Arctic fisheries expanded Greenland halibut for export as frozen product.
Norwegian and other North Atlantic fleets industrialised Greenland halibut trawl fisheries.
North American marketing as “Greenland turbot” distinguished the species from true Hippoglossus halibut.