Fish
Greenland Turbot
B tier
Greenland turbot is the US market name for Reinhardtius hippoglossoides (also Greenland halibut)—a deep, cold-water flatfish that is not true Scophthalmus turbot. Flesh is softer, oilier, and more delicate, with a mild rich flavour that suits gentle cooking. It fills the “turbot” slot on many North American menus at a lower price point. Bake, steam, or pan-sear carefully; high dry heat can make the soft flesh weep and fall apart. Excellent with miso, brown butter, or light Asian sauces. Always check labels—Greenland turbot and European turbot are different eating experiences and species.
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History
Arctic and subarctic fishers used Greenland halibut as a staple oily flatfish.
US markets adopted “Greenland turbot” as a commercial name for the species.
Frozen Greenland turbot steaks became a supermarket whitefish staple.
Consumer education campaigns clarified Greenland turbot is not European turbot.