halibut-greenland-turbot-reinhardtius-hippoglossoides

Halibut, Greenland (Turbot)

Reinhardtius hippoglossoides

turbot

Greenland halibut are caught in the cold, deep waters of the Gulf of St. Lawrence and the Grand Banks of Newfoundland and Labrador. They prefer cold temperatures so the growth rate is slow, yielding firm meat with an excellent flavour. Greenland halibut has a dense, white meat and a sweet, rich taste. It's snow white meat has a rich flavour, has few bones and is great for cooking.

Availability

Harvested inshore from May to October and year-round offshore. Available year-round.

Product Forms

Frozen (Heads, tails)

Sustainability and Certifications

Harvested under Canadian fisheries management regulations and part of a federal Integrated Fishery Management Plan (IFMP). All exporters are certified by the Canadian Food Inspection Agency (CFIA).

Catch Range

Northwest Atlantic (FAO 21)

Nutrition

Calories170
Fat13 g
Saturated2.5 g
Cholesterol83 mg
Sodium143 mg
Carbohydrates0.4 g
Protein13 g
Calcium32 mg
Potassium266 mg
Iron0.1 mg
per 100 grams

Health Benefits

Greenland halibut (Turbot) is high in calcium, potassium and Omega-3 fatty acids.

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