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Redfish – Sebastes Marinus & Sebastes Mentella

Redfish fishing is done as a bycatch all year, but it is most common in the summer. The main items are fresh fillets and salted whole fish or salted fillets. Redfish is a good source of protein, vitamin B12, and selenium, as well as a good supply of omega-3 fatty acids.

Quick Facts

Can Be FrozenCan Be Frozen
Good On a BBQGood On a BBQ
Origin: NorwayOrigin: Norway

The redfish is a pelagic fish in Norwegian waters. It can be found at depths ranging from 100 to 500 meters. The meat has a rich flavor, a soft texture, and is relatively fatty. Because of this, it is ideal for frying, grilling, and stir-fry recipes. Redfish is typically caught as bycatch in the North Sea, Barents Sea, and Norwegian fjords.

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