New products & brands to help you bring the flavors of greenland to life.
New products & brands to help you bring the flavors of greenland to life.
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FROM THE LAND
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FROM THE SEA
Click here to discover products coming from our sea.
  • Other Fish

    There are more than 250 species of fish in the waters surrounding Greenland and as is the case with good wine, other commodities’ quality also depend on how much they have been pampered by nature. Seafood in general has very good conditions to develop a unique quality in the crystal-clear polar sea. The ice-cold waters make the animals grow slowly and therefore fill them with taste and flavour. Greenlandic halibut is rightly world famous, but species like cod, catfish and rose fish are also in demand.

    Greenland halibut
    Greenland halibut is a delicious flatfish, which with a length of up to 120 cm and a weight of 44 kg, lives at depths down to 1,000 meters. It makes up the backbone of North Greenland's fishing industry. Greenland halibut has great commercial importance for Greenland and is particularly common in the David Strait and North Greenland. In several towns it's caught from small dinghies, where the fishermen set out with their long lines. Each line consists of several hundred hooks, and the fishermen prefer to place the lines close to large, beached icebergs. The ice's content of air attracts most elements of the food chain; as a result the Greenland halibut caught close to the icebergs are often particularly big and juicy.

    Atlantic catfish
    The striped and the spotted Atlantic catfish make a photogenic sight when lying on one of the market boards in the country. In the local vernacular, it's also called the cutlet fish, as its size and firm texture resemble that of cutlets. The Atlantic catfish is common on the fishing banks from Upernavik to Tasiilaq, and it prefers seabed depths of between 50 and 500 metres. The Atlantic catfish is primarily exported to Europe, although it remains one of the favourite local fish - both as cooked fish and as ræklinger (semi-dried strips of fish).

    The spotted species' skin used to be dried and exported under the designation "sea leopard".

    Rose fish
    Greenland has four species of rose fish, of which the 'large rose fish' is the most sought-after among anglers. The rose fish lives at the bottom of the sea and is caught at depths of 100 metres (300 feet) or more. It can be up to 1 metre (3 feet) in length and weigh up to 15 kilos (33 lbs.). The fish often appear in shoals, so once you have found a rose fish site, it is usually possible to secure a large catch.

    Lumpfish
    Lumpfish can get up to 60 cm long and are not terribly attractive to look at. They have however evolved one interesting trait; their pelvic fins are sticky, which means that the fish can essentially velcro themselves to surfaces. Since lumpfish are bottom dwellers, this trait can be quite useful, anchoring the fish while it waits for food. Lumpfish meat is delicious, however the species is mainly known for its roe; the small eggs with the mild, clean taste of the sea and the springy texture are indeed a delicacy – especially when eaten fresh and newly salted!

  • Catfish with Potato Salad

    1 whole fillet of Catfish
    ½ Avocado
    2 potatoes
    20g grated carrot
    1 pinch baby capers
    Pint salt & pepper
    Drizzle olive oil
    1 clove garlic
    ½ onion
    1 cube chicken stock
    1 pint water

    Method
    Cut the catfish into 2 good sized fillets. Place very thick bottomed frying pan on to a very high heat. Add 20g of butter, the butter will sizzle if the pan is hot enough. Place the catfish in skin side up and cook for 2/3 minutes until golden brown. Turn over and cook skin side down for a further 2/3 minutes until the skin goes crispy.

    Austrian Potato Salad & Dressing
    Bring to a gentle boil 1 cube of chicken stock and 1 pint of water. Peel skin off the garlic clove and finely chop. Dice ½ a white onion and add to the mixture. Boil until the garlic and onion are soft.

    Precook 2 peeled potatoes for 30 minutes in salted water. Cut into large slices and place in a large mixing bowl. Place the 15g of raw grated carrot, pinch of capers, splash olive oil and salt & pepper to taste in the bowl. Take the boiling chicken stock off the heat and pour in the bowl and mix gently. For maximum taste and flavours leave to chill in the fridge.

    To Serve
    Destone the Avocado and cut into half. Skin 1 half and slice into 3 equal slices. Place in equal spacing around the plate leaving a gap in the middle. Spoon the potato mixture into the middle. Place a piece of catfish on top of the potato mixture and the other piece on top.