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Encyklopédia rýb |
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The redfish or ocean perch is easily recogniseable by its fiery red colour. Despite its name it is not related to the perch family, although it resembles the perch. It actually belongs to the scorpion fish family, Scorpaenidae. and is a so called bony fish. Its average length is approximately 40 centimetres, but has been known to reach lengths of up to one metre. It not only has a bright red body but the meat of the redfish has a characteristic reddish colour. Another noticeable feature is the extremely hard scales that converge at the end to form sharp spines, giving the body a very rough surface.
A special characteristic is that the redfish bring their young alive into the world. The females hatch the eggs inside their body and the young are born between March and June. Each female can produce 150,000 larvae. Redfish feed mainly on prawns, crabs and small fish.
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Nutrition content |
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Nutrition content
100 g Redfish (edible parts)
Energy:
443 kilojoules
Basic composition:
Water 76.9 %
Protein 18.2 %
Fat 3.6 %
Fatty acids:
Polyunsaturated 497 mg
Cholesterol:
75 mg
Minerals:
Sodium 80 mg
Potassium 308 mg
Calcium 22 mg
Magnesium 29 mg
Trace elements:
Iodine 99 µg
Phosphorus 201 mg
Iron 690 µg
Selenium 44 µg
Vitamins:
Vitamin A 14 µg
Vitamin B1 110 µg
Vitamin B2 80 µg
Vitamin C 800 µg
Vitamin D 2.3 µg
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Occurrence |
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Occurrence
Redfish live mainly in the North Atlantic. The largest populations are found off Iceland, Greenland, southern Scotland, western Ireland and on the northern West Coast.
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Fishing methods |
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Fishing methods
Trawl nets are mostly used for catching redfish. In recent years a change of thinking has taken place in commercial fishing, resulting in a response to the threat of fish stocks. This has taken the form of widening the net mesh and installing windows, enabling the young to escape, thus ensuring their survival.
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Economy |
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Economy
Redfish is very popular in Germany and therefore occupies an important place in the fishing industry. There are numerous types of this fish, but the shallow and deep sea redfish take the main stage on the sales market.
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Taste |
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Taste
The firm, white and juicy meat of the redfish has a mild taste and contains relatively little fat.
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Tips |
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Tips
Cod, ling or pollack are suitable replacements. Since the redfish has poisonous spines, one should allow the fishmonger to prepare it so that it is ready to cook.
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Season |
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Season
Redfish are caught off Iceland and Norway throughout the year and are therefore available at consistent quality irrespective of the season.
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