5 January 2018

The history of the Norwegian white halibut, also known as the Saint of Norway’s fjords, goes back to the dawn of time. Myths and legends abound in Norway, and Stone Age carvings indicate the extent to which this fish has always been prized. Once thought to be a gift from the gods, it was only ever served on special occasions and to prestigious guests.
It has always been difficult to fish, as it prefers a cold, deep-sea home.
However, it is now farmed in natural tanks off the Norwegian coast, where it can be cared for in optimum conditions throughout the four-year period it takes to reach a weight of between 5 and 7kg. As such, its sweet-tasting flaky white flesh is more accessible to common mortals.
Nevertheless, a halibut meal is always a special occasion, and if you are lucky you may hear old Norwegian fishermen boasting of impressive catches weighing over 100 kg!