For the smoking of our halibut we solely choose to work with Greenland halibut. The texture of this fish, that is rich in both oil and taste, is extremely suitable for the cold smoking process. In 2015 our smoked halibut was recognised as a "Flemish regional product"
Biology (Reinhardtius hippoglossoides)
Greenland halibut (Reinhardtius hippoglossoides) is a flatfish that lives at very low depths (200-2000m). The fish sustains itself by eating smaller fish species, shellfish and plankton. Due to low water temperatures, near freezing point, the halibut gets its strong, but tender and soft structure.
The fishing areas are mainly situated on the Westcoast of Greenland’s Fjords. In summer the main supply comes from small boats using a technique called longline fishing. During the winter the Fjords are completely covered in ice, so locals use their sledges pulled by huskies and drill holes in the ice in order to reach the fish.
We only work with high quality halibut in order to satisfy the strict supplier selection. This is of big importance to achieve the needs of our customers. Through artisanal craftsmanship we continuely provide halibut with its typical golden colour, white meat and a mild salty flavour.