Redfish fillet

Description

The redfish is particularly striking because of its strong red to golden shimmering colour. There are numerous species of this fish, with the flat sea and deep-sea redfish in particular playing a culinary role in our country. It belongs to the family of sticklebacks. A redfish is on average about 40 centimetres long, but can live up to 75 years and then reach a maximum length of one metre and a body weight of 15 kilograms. Another striking feature is its extremely hard scales, which end in pointed thorns. They provide the rough surface of the redfish. Its dorsal fin is supported by about 15 strong spines, which, like those on the gill cover, are poisonous spines and can cause extremely unpleasant inflammation - an indication that the redfish is related to the scorpion fish! The main food of redfish is shrimp, crabs, squid and smaller fish species.

Occurrence

Redfish live mainly in the North Atlantic. The largest fish stocks are found off Iceland, Greenland, southern Scotland, western Ireland and off the west coast of Scandinavia.

Season

Redfish is caught off Iceland all year round and is therefore available in consistently high quality regardless of the season.

Taste

The firm, white and juicy flesh of the redfish tastes very delicately nutty and has a hearty aroma. It contains relatively little fat.

Preparation

The tender flesh of the redfish breaks down easily, which is why it is often prepared in a "protective cover" of egg or beer batter. It is not so suitable for frying or grilling due to its texture.

Latin name for sea bream:  Sparus aurata

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