Redfish can reach a length of up to 1 m and a weight of up to 6 kg.
It has low-bone, firm and low-fat meat that is suitable for cooking, frying, steaming, poaching and baking.
Redfish provides magnesium and also potassium. It has a low sodium content and is therefore ideal for the water balance in the human body.
North-East Atlantic, North Sea from Spitsbergen via Iceland, Greenland to the Faroe Islands.
Redfish live in shoals in water depths of up to 1000m. It prefers temperatures of 3-8°C.
Small fish such as herrings, capelin and young cod are on his menu as well as shrimps and crabs.
The redfish owes its name to its colouring. It has hard, tight scales with small thorns at the rear edge.
A biological peculiarity is that female redfish feed live and therefore do not spawn like other fish species.