There are two main species of redfish in Norwegian waters. Those that are sold commercially as common redfish (Sebastes norvegicus) and rosefish (Sebastes mentella). 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 fishing is carried out as a bycatch year-round but fishing is most common in the summer.
Product information
Catching method:
Trawl, long line and gilnet
Grading sizes
J/cut, N/cut:
150-300 g 300-500 g 500-700 g
700 g+
Packaging:
Random weight carton or bag.
Round redfish:
700 g- 700 g+ mix
Packaging:
Packed in bags, about 22 kg/blocks
Nutritional information
High in vitamins D and B12. Also a good source of healthy protein and selenium.
Pr 100 g total Vitamin D is 44 IU (11% of Daily Value), Vitamin B12 is 0.9 mcg (15% of Daily Value), Selenium is 33.1 mcg (47% of Daily Value)
