Redfish

Redfish

(Sebastian marines)

Young fish live in fjords, bays and generally in the coastal zone, but the adults go further out to sea, between 100-1,000 meters depth, where they live together in groups. They feed on deep-sea shrimp and herring.

Back and flanks light red, belly pink, gill covers grey. Maximum length 1 m.

Taste

The flesh of the redfish is tasty and moderately fatty.

Method of preparation

Baking and smoking.

Nutritional values

479 kJ / 114 kcal, 2.7 g fat (of which 0.3 mg Omega-3), 18 g protein, 0.4 mg iron, vitamins A, B1, B2, B12, C, D and E.

Alternative

Avoid / Catch

Northern Atlantic Ocean, from the northern North Sea north to Spitsbergen, the Barents Sea and Novaya Zemlya, around Iceland, eastern and western Greenland, the northern coasts of North America to the Grand Banks and the Gulf of St. Lawrence.

Fish fact

No info.

More information

Redfish has become an important food fish in recent years due to its fine taste and firm flesh.