Redfish – Sebastes Marinus & Sebastes Mentella

In Norwegian waters the redfish is a pelagic fish. It is found at depths of between 100 and 500 meters. The flesh has a rich taste, soft consistency and it is relatively fatty. This makes it well suited for frying, grilling and it is excellent for stir-fry dishes. Redfish is usually fished as a bycatch in the North Sea, the Barents Sea and in Norwegian fjords.
Redfish fishing is carried out as a bycatch year-round but fishing is most common in the summer. Fresh fillets and salted whole fish or salted fillets are the main products. Redfish is a relatively good source of omega-3 fatty acids and a good source of protein, vitamin B12 and selenium.
Product Information
Main catching season
July to August and October
Fishing methods
Trawling, long line, net
Grading FAS N-Cut Sebastes Marinus
-1kg, 1-2kg, 2kg+
Grading FAS J-Cut Sebastes Mentella
300-500g, 500-700g
Grading FAS whole round
-1kg, 1-2kg, 2kg+
Grading fresh
Mix, -700g, 700g+, 1-2kg, 2kg+
Frozen Products
Whole round
Fillets
Light salted fillets
IQF fillets
J-cut
N-cut
Steaks
Cubes
Block portions
Fresh Products
Shiny
Fully iced
Fillets
Skin:
- On
- Off
Special Products
- Heads
- Supplying More Products Upon Request
