Species

SIZE:

Up to 130 cm.

LIFE EXPECTANCY:

Over 20 years.

LIFE CYCLE:

Sexual maturity is 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 then drift on the high seas for four months before settling to the sea bottom and beginning their transformation.

During its metamorphosis, the halibut loses its symmetrical shape, which is similar to that of most fish, to acquire its very distinctive flatfish shape. Its left eye migrates to the other side of its head. The halibut’s position also changes, i.e. it lies on its left side instead of remaining straight and vertical.

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

Greenland halibut prefers cold temperatures of −0.5 to 6 °C.

PREYS:

Crustaceans
Squid
Invertebrates
Capelin
Cod

MACHINES:

Bottom trawl, longline, gillnet.

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 because of 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 as well as vitamins B12 and D.

LET’S COOK:

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

OUR CULINARY ADVICE:

• When this 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 and is, therefore, a very good conservation method.