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Encyklopédia rýb |
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The Greenland halibut is an arctic species which prefers cold waters. It has an elongated, brown-black body and a black belly. It can reach a length of up to 120 centimetres and a weight of up to 15 kg. The Greenland halibut is the closest relative of the white halibut. It swims at depths of 200 to 2000 m, sometimes perpendicular and is a right-eyed flatfish. This means that if you look from the top, the head faces to the right and it swims on the left side. It feeds on fish such as cod, small cichlid species and shrimps. The Greenland halibut, lives both on the seabed and in the higher layers of the open sea. On the steep coasts of Scandinavian countries, the fish is often seen perpendicular, with its head up towards the surface of the water. The Norwegian spawning areas are located mainly in the upper part of the continental shelf of Vesteralen and extend to Bear Island.
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Nutrient content |
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Nutrient content
100 g Greenland halibut (edible parts)
Energy:
484 kilojoules
Basic composition:
Water 75.7 %
Protein 13.2 %
Fat 9.78 %
Fatty acids:
Polyunsaturated 771 mg
Cholesterol:
75 mg
Minerals:
Sodium 86 mg
Potassium 345 mg
Calcium 19 mg
Magnesium 22 mg
Trace elements:
Iodine 20 µg
Phosphorus 147 mg
Iron 405 µg
Vitamins:
Vitamin A 31 µg
Vitamin B1 65 µg
Vitamin B2 70 µg
Vitamin D 15 µg
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Occurrence |
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Occurrence
Greenland halibut live in the North Atlantic, predominantly around Iceland, Greenland and Norway.
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Fishing methods |
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Fishing methods
The population has remained unchanged and low for a decade. Therefore, to encourage an increase in the Norwegian stock, its fishing is subject to strict conditions. Typical fishing devices are bottom trawls, longlines and net. Main fishing grounds are the steep coastal regions of the continental shelf near „Prins-Karls-Land“.
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Taste |
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Taste
The meat of the Greenland halibut is white and tender, and is considered a delicacy. It is a very oily fish and is usually hot smoked and offered in pieces.
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Season |
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Season
Greenland halibut is on the market throughout the year although this is usually in its smoked form and rarely fresh.
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