Redfish

Redfish

Redfish is a deep-water fish with a very attractive red colour. Redfish is caught exclusively as by-catch in Norway. The flesh has a rich taste and soft consistency.

Area

Norway`s stock of Redfish is found in the North Sea, the Barents Sea and in Norwegian fjords

Maximum size

Up to 1 metre and 15 kilos

Some alternative names

Latin: Sebastes marinus/Sebastes mantella

English: Redfish

French: Sébaste/Chèvre

German: Rotbarsch/Goldbarsch

Nutritional value in 100 g raw redfish (edible part)

Energy: 394 kJ or 94 kcal

 

Nutrients:

Protein: 17,1 g

Fat: 2,8 g

Saturated fatty acids: 0,5 g

Trans fatty acids: 0 g

Monounsaturated fatty acids: 1,2 g

Polyunsaturated fatty acids: 0,7 g

Cholesterol: 43 mg

 

Carbohydrates, in total: 0 g

Vitamins:

Vitamin A: 3 RAE

Vitamin D: 0 µg

Riboflavin: 0,11 mg

Folate: 5 µg

Vitamin B12: 1 µg

Minerals:

Iron: 0,2 mg

Selenium: 50 µg

Redfish are a long-lived species and live on rocky seabeds on the continental slope in the northeast Arctic Ocean. In Norwegian waters there are three species of Redfish commonly found. The most common is called the golden redfish, or simply redfish, and lives in relatively shallow waters to a depth of 500 metres. The second species is called the deepwater or oceanic Redfish. This is pelegaic, and has two distinct life styles. The deepwater variety is most commonly found at depths of between 5 and 700 metres. Whilst the oceanic variety is found above 500 metres. There is a third species - sebastes viviparous, which is much smaller. The redfish is long-lived compared to other groundfish, sexually maturing at 12 to 15 years. They spawn in the Barents Sea from August to October. Redfish eggs are fertilized internally, some 6 months after conception, and the fish are born alive. Young redfish swim freely in surface waters until they reach 25 millimetres, after which they move into deeper waters.

Wild catch

Redfish is primarily caught as bycatch from fishing methods including trawl nets, longlines, cheats and seines. Since 2010, the redfish is classified as an endangered species, and there has been a ban on direct fishing since the middle of the 1990s.

Products

Redfish is sold in the following forms:

  • Fresh whole fish
  • Salted whole fish
  • Fresh or salted fillet

Diet

Plankton during the larvae stage, and larger plankton and fish as they mature

Nutrition

Redfish is especially rich in:

  • Protein that builds and maintains every cell in the body.
  • Vitamin B12, which is important for the body to produce new cells, including red blood cells. Vitamin B12 can contribute to preventing anaemia.
  • Selenium, an important element in an enzyme that fights harmful chemical processes in the body.

More nutritional data can be found at www.nifes.no/en/prosjekt/seafood-data