Redfish (Scorpaenidae) are a selection of fish that include rockfish, the spiny scorpion fish (including the rascasse, one of the key ingredients in bouillabaisse), some ocean perch and also rose fish. Found in temperate waters worldwide, some species are commercially significant. Norway haddock is an important member of this group; it is located in the North Atlantic coasts of both Europe and North America. 

Younger redfish have brown skin, but as an adult the back develops a deep red colour that fades to a paler red-orange on the flanks. The fish have a large mouth and prominent eyes and can grow up to 1m (31⁄3ft) in length; however, the normal market size tends to be around 30–46cm (12–18in).

This fish has one long dorsal fin and a spiny, sharp front section, so it needs to be handled with care.

ALTERNATIVES Redfish are endangered in some parts of the world. The following fish can be used interchangeably: members of the cod group.

CUTS Whole, fresh, and frozen, prepared: head off and gutted, fillets. 

EAT Pan-fried, stir-fried, baked, grilled.


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