Product: Redfish
Latin name: Atlantic redfish (spp: Sebastes mentella); Pacific redfish (spp: Sebastes alutus)
Origin: China

Redfish is a slow-growing deep water fish. Redfish meat is moist and flaky. It got another name “Ocean Perch” in the 1930s as a substitute for a shortage of Great Lakes yellow perch. Redfish tastes fantastic fried.

Redfish fillets are available skinless or skin-on. Steaks are also available.
• Wild caught
• Naturally low in fat
• Excellent source of protein

Eating Qualities: Mild taste, moderate texture
Cooking Instructions: Bake • Broil • Pan fry • Microwave