SUSHI & SASHIMI GRADE
Norwegian
Halibut
This snow white Norwegian Halibut has a firm texture and delicate clean flavor. It is a favorite among home and professional chefs.
Sourcing
Cold, crystal clear seawater is pumped from 300 feet deep in the Sognefjord, the largest fjord in Norway, to create a fjord on land matching the natural environment in which halibut thrive. After swimming in this mineral rich water for four to five years, the halibut is pulled from the water with a landing net and placed directly on ice by hand. This stress-free extraction and keeping them continuously cold ensures excellent quality.
Sustainability
This fjord on land is built from natural stone and recycled material to ensure zero impact on the environment. The pure 46° – 50° seawater, stable environment and the fact the halibut eat pure, raw material from the sea gives the halibut its clean flavor and impeccable quality. And any waste production becomes nutrient-rich fertilizer for area farmers.
Cooking Tips
This fresh, sushi grade halibut is mild and light making it a favorite among many. You can roast it, grill it, pan sear it or simmer it in luxurious cream. The halibut is extremely tender and flakey when cooked correctly. Please note, acidic marinades can break down this delicate fish so avoid those to keep its firm texture.
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