Halibut basics

The Glitne halibut (Atlantic halibut) is harvested at the farm, from water with a temperature of nine degrees Celsius. All handling of the fish is done by hand and with care. When harvested, the fish is continuously kept cold during transport and storage, to ensure excellent quality and a good shelf-life.


Atlantic halibut (Hippoglossus hippoglossus) is the biggest representative of the flatfish species worldwide. The colour is grey-brown darkly marbled shade on the top side (eye side) and white on the blind side. The halibut's skin is covered in natural mucus that protects against bacteria and disease, which ensures a healthy fish. It is a sought-after species, but the wild stock has been over-fished for decades, making it a red-listed and threatened species with limited catches. By farming this fish according to the Glitne Standard, we are making a decisive contribution to give this excellent fish a firmer and lasting place on restaurant menus. As wild halibut, farmed halibut can vary in appearance, but the steady supply and quality, together with sustainability benefits, makes the Glitne halibut a wise choice.