The redfish is a delicious edible fish whose meat is slightly red. It is easily recognised by its red colour and the many spines by its gills. It lives on large depths – down to 1000 metres – in the North Atlantic. It prefers the sloping rocky ground near the bottom where it lives on herring and codfish among others.
Redfish live long
The redfish is a slow grower – it takes an average of 18 years for it to become sexually mature and reach a length of 40 cm. In comparison, the cod can do the same in only 3-4 years.
It is a lean fish having less than 2 g fat per 100 g. It is rich in protein and the mineral selenium which especially adult people have a tendency of getting too little of. The redfish can be steamed, boiled or fried in a pan, grilled or prepared in the oven.
For its production of redfish fillets, Aker Seafoods has fresh redfish flown in from Iceland. Read more about the product:
