The sweet and juicy fish from the North Atlantic
The Greenland turbot is primarily caught in the North Atlantic around Greenland, Iceland and Norway and belongs to the flounder family, but is significantly different from other well-known members of the genus in a number of ways. However, the quality and culinary properties of the fish places it firmly in the premium category. Invite this delicious fish on to your menu and be prepared for a flavour experience.
Unlike other flounders, such as the Atlantic turbot, the Greenland turbot is an oily fish, which means that it has a high content of polyunsaturated fatty acids such as Omega-3. Not only does this contribute to the health benefits of this fish, but it also means that the meat is very juicy and tender. The natural fat content ensures that the meat will always be juicy and never dry – almost however it is cooked – unlike lean fish as cod or haddock, which tend to become very dry if overcooked. In addition, the very white fish looks attractive on the plate.
Sweet flavour and easy to prepare
The meat snow white with has beige markings on the skin side. Flavour-wise it is very mild and sweet with a touch of umami. The slow growth in cold Arctic waters gives the flavour and texture plenty of time to develop to its full potential.
The sweetness and fullness provided by the high fat content in the fish are balanced well by pairing it with a bit of acidity from e.g. pickled vegetables or tart berries as red currants. A hint of bitterness from cauliflower, walnuts or endive also works well. Greenland turbot works with most strong flavours, marinades and sauces, as its tender texture absorbs flavour very well. Preparation-wise the Greenland turbot can be steamed, poached, baked, grilled, fried, smoked or served raw.
Incorporating Greenland turbot in menus
The easy-to-handle fish is thus easy to integrate in both café-style and high-end restaurant menus. Comparing the whiteness and the flavour of the meat places it firmly in the premium fish category and it works well as an alternative to Atlantic halibut or cod, catering to the ever adventurous foodies, who are always on the lookout for the next big thing . Read more about how the Greenland turbot is caught and what the world market situation is at the moment.
