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Redfish - Sebastes spp.

There are three species of redfish in Norwegian waters. Those that are sold commercially are usually common redfish (Sebastes norvegicus) and rosefish (Sebastes mentella), whereas Norway redfish (Sebastes viviparus) is too small (max 32 cm) to be sold commercially.

Headed and gutted

Sebastes norvegicus and Sebastes mentella, J/Cut N/Cut, round, trawl/longline.
Vertical frozen in blocks, random block weight, packed in bags.

Sizes J/cut, N/cut:
150-300 g
300-500 g
500-700 g
700 g+

Packed in bags, about 22 kg/blocks trawl/longline

700 g-
700 g+

Fillets of redfish

Packed in cartons, fixed weight, 3x15 lbs, 3x6,8 kg = 20,43 kg per master carton.
Skin off/skin on, pin bone in, trawl caught
50 g-
50-100 g
110 g+

Season All year round
Size Up to 100 cm

The fish / fishery

Redfish is found along the edge of the continental slope at depths of 100 to 500 meters, although individual specimens have been caught at depths of up to 900 meters. In the Norwegian Sea, redfish are pelagic fish. The three species have different dispersals, which overlap each other. Common redfish migrate in the summer. Fully matured common redfish have their feeding grounds in the Barents Sea, where they mate from August to October. In the winter, they begin to migrate south to their spawning grounds off the Vesterålen archipelago. The largest catches of redfish are made by nets and trawlers in the north of Norway. Secondary catches of redfish are made all year in most of the Norwegian economic zone and in the zone around Svalbard. Strict regulations are necessary in order to replenish vulnerable stocks.

Fishing methods

Trawler, Danish seine, net.


Sold as fresh fillets, and salted whole fish or fillets. Fresh fillets can be fried and grilled. Redfish is also an excellent fish for stir-fry dishes and goes well with chilies, garlic and soy sauce. Salted redfish, on the other hand, are best suited for poaching with traditional Norwegian garnishes, such as root vegetables and potatoes.


Norges Sjømatråd / Norwegian Seafood Council