Cured in France.
Caught off the coast of Greenland, Halibut is traditionally cold smoked over a wood fire.
Halibut has a sweet and buttery umami flavour and a soft, pleasant texture. The meat is very white and the flavour fully developed, due to the slow growth in the ice-cold waters of the North Atlantic and Arctic Oceans.
Sliced smoked halibut is ideal as an appetizer, on a blini or a slice of toast.
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