Wild halibuts are caught in limited amounts from the north Atlantic – our unique selections come from subarctic waters off the coasts of Iceland and Norway. Their meat is mild, moist, and a bit sweet. It keeps its texture when cooked, but dries out if overcooked. Halibut’s flesh should be almost translucent, when cooking it turns snow-white and tender, yet remains firm.
Compared to farmed species, wild halibut has a richer flavour and is never contaminated with pesticides. It also has a lower calorie density and a higher protein density – for this reason, wild halibut is a perfect component of a balanced diet. In addition, its meat contains large amounts of selenium (an antioxidant with anti-inflammatory properties and a positive impact on the thyroid functioning), as well as other minerals and vitamins beneficial for the body: phosphorus, magnesium, vitamins: B3, B6, B12.
Halibut suits well to a wide variety of cooking methods and sauces. It is perfect for skewering. One of the most interesting recipes is to bake halibut with sour cream. Firstly, it should be seasoned with salt, pepper and tarragon, later dotted with butter and sprinkled with chopped shallots, then covered with sour cream and baked at 190 degrees C, and before serving garnished with parsley or chives.