Fiskey's growout station is in Þorlákshöfn.

Initially the fish are kept in indoor tanks, but when they have reached a certain size they are moved to tanks outside. The outside tanks are covered because halibut are at risk of sunburn if not protected from sunlight.  Very pure borhole seawater of 7°C is used for the production and it is also possible to increase the temperature with hot geothermal water.

The advantage of halibut as a food product it that it has white flesh, a distinctive flavour which is, however, not too strong, few bones and keeps its freshness well during storage.

The greatest benefits of farmed fish are a steady level of quality and production, a more equal size spectrum and the ease with which it is possible to trace the origins of the product. These factors strengthen the marketing possibilities for fish produced by aquaculture.

Production of marketable fish has for many years been highest in Norway. Fiskey's estimated share in the production of farmed halibut on a global scale has been around or below 10% for the past few years. Production was 13 tonnes in 1999, increasing to 140 tonnes in 2003.

Fiskey decided to stop production of market size fish in Thorlakshofn in 2006.  On growing in Iceland will continue in Silfurstjarnan near Kopasker.