%20—%20deboned,%20scaled,%20skinless,%205–7%20fillets%20(140–200g%20each)%20in%20an%20800g%20pack./strong%20Light-coloured,%20sweet%20flavour,%20slightly%20flaky%20medium-firm%20texture./pul%20%20listrongPack:/strong%20800g%20net,%205–7%20fillets%20(140–200g%20each)/li%20%20listrongSpecies:/strong%20redfish%20(emSebastes%20mentella/em)/li%20%20listrongCatch:/strong%20wild,%20Norwegian%20waters/li%20%20listrongForm:/strong%20deboned,%20scaled,%20skinless/li%20%20listrongDelivery:/strong%20UK-wide,%20kept%20frozen%20in%20transit/li/ul&media=https://frozenfish.direct/wp-content/uploads/2020/05/96A61A50-F2AF-4B7C-B26F-5942EDCAC610-scaled.jpeg)
An 800g net pack of wild Norwegian redfish fillets (Sebastes mentella), with 5 to 7 deboned, scaled, skinless fillets at 140–200g each. Redfish is a light-coloured, sweet-flavoured cousin of the rockfish family, with a slightly flaky medium-firm texture that holds up beautifully through baking, pan-frying or steaming. A premium-quality wild fillet at an everyday price.
Pack details
- Net weight: 800g
- Fillets: 5–7 per pack, 140–200g each
- Species: Sebastes mentella
- Catch: wild, Norwegian waters
- Form: deboned, scaled, skinless
- Storage: keep at −18°C; defrost overnight in the fridge before cooking
How to cook
- Pan-fry: dust with seasoned flour, fry in butter and oil over medium-high for 2–3 minutes per side.
- Bake: 200°C for 12–15 minutes with butter, lemon and herbs.
- Steam: 6–8 minutes with white wine, garlic and parsley.
- Asian style: steamed with ginger, soy and spring onion.
Pair with a chilled Picpoul de Pinet or an unoaked Chardonnay.
Sourcing and delivery
Wild Norwegian redfish, deboned and skinless for ready-to-cook convenience. Dispatched frozen from our UK warehouse in insulated packaging.
