Greenland Halibut

Greenland halibut (Reinhardtius hippoglossoides) is a deep-water flatfish found in the cold waters of the North Atlantic and Arctic oceans. Despite its name, it is not a true halibut but a related species sometimes marketed as Greenland turbot or black halibut. Its flesh is noticeably fattier than Pacific or Atlantic halibut, giving it a rich, buttery quality.

The high oil content makes Greenland halibut excellent for smoking, and it is widely consumed smoked in Scandinavian and Japanese cuisines. When cooked fresh, the flesh is white to off-white, soft-textured, and holds together well when baked, grilled, or pan-fried.

It is less commonly seen in Australian fishmongers than other flatfish but appears in specialty seafood shops and Japanese restaurants, where it is sometimes served as engawa sushi or sashimi.