Pangnirtung turbot is the Arctic whitefish you remember after the first bite. Harvested in Cumberland Sound, Nunavut by Inuit fishers who drop hook-and-line through the sea ice to nearly a kilometer below, each fish is brought up and handled with precision from landing to pack. The result is snow-white, delicate flakes with a clean, mild umami and gently buttery finish, and it’s naturally nourishing (113 calories, 18 g protein, 4 g fat, and about 1.2 g omega-3s per 100 g).

On the plate it’s silkier and more tender than Pacific halibut, lighter and less oily than sablefish, and as elegant as Dover sole with a finer flake and more polished mouthfeel. When we first served samples to a group of top chefs, the room went quiet, and then the requests started.

If you care about purity, story, and sheer eating pleasure, this is the fish you buy now and brag about later.

Keep it simple, let the Arctic speak.

• Pan-sear, skin-side down in butter or olive oil; finish with lemon, chive, and a pinch of sea salt.
• Broil with a light miso or maple-soy glaze until just opaque.
• Steam or shallow-poach with ginger, scallion, and a splash of white wine.

Cook to just-opaque and flaking (about 2–3 minutes per side for a 6 oz portion). The reward is snow-white tenderness and a clean, lingering finish that makes even the simplest plate feel like a secret you’re glad you know.