In Norwegian waters the redfish is a pelagic fish. It is found at depths of between 100 and 500 meters. 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 is usually fished as a bycatch in the North Sea, the Barents Sea and in Norwegian fjords.
Redfish fishing is carried out as a bycatch year-round but fishing is most common in the summer. Fresh fillets and salted whole fish or salted fillets are the main products. Redfish is a relatively good source of omega-3 fatty acids and a good source of protein, vitamin B12 and selenium.
In Norwegian waters the redfish is a pelagic fish. It is found at depths of between 100 and 500 meters. The flesh has a rich taste, soft consistency and it is r
In Norwegian waters the redfish is a pelagic fish. It is found at depths of between 100 and 500 meters. 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 is usually fished as a bycatch in the North Sea, the Barents Sea and in Norwegian fjords.
Redfish fishing is carried out as a bycatch year-round but fishing is most common in the summer. Fresh fillets and salted whole fish or salted fillets are the main products. Redfish is a relatively good source of omega-3 fatty acids and a good source of protein, vitamin B12 and selenium.
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