Atlantic redfish

NAME: Atlantic redfish

LATIN NAME: Sebastes marinus

FISHING AREA: FAO 21 N – western part of the Atlantic Ocean, FAO 27 N – eastern part of the Atlantic Ocean

Redfish is a beautifully colored sea fish. It inhabits the cold waters of the North Atlantic. As a rare species, it is ovoviviparous. Females carry fertilized eggs in their bodies, and then release the hatched larvae into the water. Another interesting fact is that this fish grows very slowly and reaches sexual maturity only around 13 years of age.

The meat of redfish is white, delicate, and its structure and ease of separating myomeres resembles Atlantic cod. It is a rich source of easily digestible protein, vitamins and microelements.

There are many ways to prepare it – baking, grilling, steaming, but to emphasize its taste it is worth preparing it in a traditional way, i.e. frying. Redfish is very popular in Asian countries, so it is worth experimenting with this fish using curry pastes, lemon grass or chilli in the kitchen.

On sale:

REDFISH CARCASS

Size: 300-500, 500-700

Cut: J/C

Packing: block, SHP, A21kg (3x7kg)

Production: marine

Origin: Iceland

REDFISH FILET Z/S

Size: 55-115, 115-170, 200-300

Packing: 5kg, 10 kg

Production: marine

Origin: Canada, France