TURBOT

TURBOT — Baffin Bay, Nunavut

Greenland halibut, caught along the Baffin Island shelf slope in 800 to 1,500 metres of water at temperatures near 0 °C, by Inuit-owned harvesters out of Nunavut. Frozen at sea within hours of the haul and never thawed since.

A cousin of halibut — same family, same snow-white flesh and large clean flakes — but far richer, at roughly ten times the fat and five times the omega-3. Buttery and soft rather than lean and firm, closer in eating to sablefish than to halibut, and considerably more forgiving in the pan for it.

Best pan-seared over medium heat in butter and finished with brown butter, lemon and capers. Also excellent slow-roasted, or confited in oil. Thaw overnight in the fridge on a rack, with the bag slit open.

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