Each year, Norwegian and international research provides a basis for advice on sustainable catch in the North-eastern Atlantic Ocean.
Norway then conducts negotiations on quotas with other countries that fish for the same stocks. Consequently the Norwegian Ministry of Trade, Industry and Fisheries allocates the Norwegian share to Norwegian fishers. It is the authorities who grant a licence to everyone who participates in the industry. Provisions regarding quota allocation and conduct of the fishery are determined through annual regulations for each individual type of fish (control regulations).
Annually the Joint Norwegian-Russian Fisheries Commission allocates quotas for Greenland halibut between Norway, Russia and other countries. The stock of North East Greenland halibut is considered to be in good condition. So if well managed it is sustainable.
Food safety/quality control
The Norwegian seafood industry is subject to strict requirements in order to ensure food safety. The control system consists of several bodies which jointly examine and monitor compliance with the requirements in all stages of the production chain. The bodies which supervise food are the Norwegian Food Safety Authority, the Norwegian National Institute of Nutrition and Seafood Research (NIFES), the Norwegian Directorate of Fisheries and the Norwegian Ministry of Trade, Industry and Fisheries.
The fat content in Greenland halibut varies with season and food availability, and the quantity of omega-3 fatty acids will therefore vary.
Greenland halibut is especially rich in:
- Protein, which builds and maintains all the cells in the body.
- Vitamin D, which is necessary for maintaining the right calcium balance in the body and which thus contributes to maintaining and strengthening the skeleton.
- Marine omega-3 fatty acids, which prevent cardiovascular disease and are important for the development of the brain.
For the most part, only smoked Greenland halibut is sold. Raw Greenland halibut flesh is slightly soft and watery, as a result of being heated or smoked, it becomes white and firm in consistency. Smoked Greenland halibut is a delicacy, and it has a mild smoky taste. Smoked Greenland halibut is best suited to boiling or in baked dishes. It is usually served with a light sauce and boiled vegetables.
You can find more information about Greenland halibut here: http://www.imr.no/temasider/fisk/kveite/blakveite/nb-no