Halibut at Fjordpol As

Buy Redfish Fillet or Redfish

Fjordpol As is one of the largest processors of Redfish. We provide imports and exports both within and outside Europe. If you want to buy Redfish(Sebastes mentella) look no further than the experienced fishermen and fish processors of Fjordpol As.

  • ✅ Sustainably and transparently processed.
  • ✅ Fast delivery, frozen and/or freshly packaged.
  • ✅ Real-time processing updates.
  • ✅ From procurement to finished product in-house.
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Options & Packaging of Redfish

Redfish is a characteristic deep-sea prey fish from the cold waters of the North Atlantic Ocean (FAO 27). With its deep red skin, firm white-pink flesh and mild, slightly sweet taste, this fish is very popular within European gastronomy, especially in Southern Europe and Germany. Fjordpol As supplies redfish in various processing forms, fresh or frozen, and always of controlled origin.

  • Whole:
  • H&G
  • individually quick frozen & fresh
  • Filet (with or without skin):
  • With or without skin
  • individually quick frozen & fresh

Whole

  • Bulk 5–20 kg carton box
  • Bulk 6–20 kg Polystyrene box
  • Individually vacuum packed by piece and chain
  • Retail bag 500-1000 grams

Filet

  • Bulk 5–20 kg cardboard box
  • Bulk 3–20 kg Polystyrene box
  • Individually vacuum packed by piece and chain
  • Retail bag 500–1000 g
  • Retail boxes 250–500 g
  • Retail trays 200–1000 g

See here for more information about our packaging →

Brill at Fjordpol As

Processing of Redfish Fillet and Redfish Fish into fresh and frozen products

At Fjordpol, redfish is processed into various forms, such as whole redfish fish and redfish fillet - both fresh and frozen. Thanks to its firm structure, redfish is ideal for preparations such as baking, steaming and grilling. During processing, extra attention is paid to precise filleting and the removal of fine bones, so that the fish is optimally suitable for both the retail and catering markets. The products are hygienically packaged and labeled according to customer specifications and international standards.

Import of Redfish Fish to the Norway

Fjordpol, imports redfish primarily from the cold, clear waters around Greenland and Canada. This fish is caught sustainably in deeper ocean layers, where the redfish lives at great depths. The catch is made with carefully selected techniques, where respect for the ecosystem is central. After catching, the fish is cooled or frozen directly on board, to guarantee freshness and quality during transport to Norway

Export of Redfish Fish and Redfish Fillet to European and international markets

Redfish is a popular consumer fish in several European countries, especially Germany, France and Southern Europe, where people appreciate its firm, slightly sweet taste. Fjordpol exports redfish in various product forms to these markets, catering to specific customer requirements - from whole fish for wholesalers to redfish fillets for supermarkets. Thanks to a strong logistics network, Fjordpol can supply customers with redfish of consistent quality, delivered fresh or frozen.

Redfish

Sebastes mentella

  • Quality: Individually quick frozen and fresh
  • Method of capture:Game catches and trawls
  • Origin:Canada & Greenland
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Frequently Asked Questions about Atlantic Redfish

In the Netherlands, “redfish” usually refers to Atlantic redfish. However, there are several species in the redfish genus (Sebastes):

  • Atlantic redfish (Sebastes norvegicus): most commonly eaten species in Europe.
  • Northern redfish (Sebastes mentella): smaller, occurs deeper, has finer flesh.
  • Other species: e.g., Pacific redfish found mainly in the Pacific Ocean.

Differences:

Feature Atlantic redfish Northern redfish
Size30 – 60 cm20 – 40 cm
Fishing areaIceland, NorwayDeeper Atlantic waters
Meat textureSteadierFiner, softer

Flavor:

  • Mild, slightly sweet and juicy — similar to sea bass or snapper.
  • Firm texture that turns beautifully white when cooked.

Best cooking methods:

  • Stews or curries — stays firm.
  • Grilling or baking — short cooking time preserves flavor.
  • Oven — with Mediterranean herbs and lemon.
  • Poaching — gentle and mild in taste.

Not always. Redfish were historically overfished, but some catch areas (like around Iceland) are now well-managed.

  • Look for an MSC label or ask about the origin.
  • Sustainability varies by region and catch area.

  • North Atlantic: mainly around Iceland, Norway, Scotland, and Greenland.
  • Lives at depths between 100 and 500 meters, often near rocky bottoms.
  • Long-lived fish — can live more than 40 years.

Per 100 grams:

  • 90–100 kcal
  • 18–20 g protein
  • 1–3 g fat
  • Rich in vitamin B12, phosphorus, and selenium
  • Low in carbohydrates and calories — fits well in a healthy diet.

  • Bright, bulging eyes
  • Deep red skin without brown spots
  • Firm texture, not limp
  • Fresh smell, no ammonia odor
  • Fillets: shiny white with a light pink hue

Yes, redfish is:

  • Tender and mild — appealing to children (watch for bones).
  • Low in mercury, safer than predatory fish.
  • Rich in omega-3 and protein — supports growth and brain development.

  1. Cut behind the gill toward the back.
  2. Follow the knife along the bone to the tail.
  3. Repeat on the other side.
  4. Remove the skin with a sharp fillet knife (optional). Redfish bones are firm, so work carefully.

Grilled redfish with lemon and thyme:

  • Coat fillets with olive oil, salt, pepper, lemon zest, and fresh thyme.
  • Grill 3–4 minutes per side (skin side first) until the fish releases easily.
  • Serve with grilled vegetables and potatoes.

Technically yes, but:

  • Redfish is not commonly eaten as sashimi.
  • It must have been frozen first to kill parasites (e.g., anisakis).
  • The taste is mild, less pronounced than tuna or salmon.
  • Marinate briefly in lemon or soy sauce for more flavor if eating raw.
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