The Norwegian Atlantic halibut has always been a sought-after and exclusive commodity. Not only because it is such a magnificent creature of the sea, but mostly because of its tasty and snowy white flesh, which is both juicy and firm.
Atlantic halibut is rich in protein, vitamins A, D and B12, selenium, iodine and iron, and unsaturated fatty acids.
All along the Norwegian coast. Young halibut is found near the coast, and older halibut is found both in fjords and at sea.
Farmed Atlantic halibut is in season all year round. Fishing for halibut is done all year round, except during the spawning period from 20 December to 31 March.
In Norway, the halibut is fished along the coast and in the fjords, except in its annual spawning period between 20th of December and 31st of March. During this time is it completely forbidden to fish for halibut in order to preserve the stock. Fishing is heavily regulated, but not subject to quotas. While the Atlantic halibut has previously been endangered, the stock is now considered strong and plentiful. There are also a small number of companies operating halibut farms in Norway.
It has been a longstanding tradition in Norway to serve Atlantic halibut on special occasions such as holidays and weddings. The Atlantic halibut is rich in protein, vitamin D, vitamin B12 and selenium. It has large bones, but they are easy to remove. It is extremely versatile in cooking, and can be boiled, steamed, grilled, fried or baked. Even the skin is tasty—and healthy!
How to buy
Look for the Seafood from Norway logo to buy Atlantic Halibut, or ask the employers at the fish counter for Norwegian seafood.