Redfish fillet skin on 120-200 g/pc.

Skin-on redfish fillet, descaled

Fresh redfish fillet from the waters around Iceland, with the skin retained and the scales removed. Redfish has white to pale pink flesh with a mild, slightly sweet flavour and a firm, succulent texture. This preparation is particularly suitable for cooking skin-side down. Choose the size grade that suits your dish and desired portion size.

Flavour & texture

The flesh has a fine, firm texture and a delicate flavour. Pan-frying can produce a crisp skin, creating an appealing contrast with the succulent flesh.

Culinary uses

Skin-on redfish fillet is excellent for pan-frying skin-side down, grilling or oven cooking. It can also be steamed. Pat the skin thoroughly dry before frying and adjust the cooking time to the thickness of the fillet. Pair with lemon, fresh herbs, fennel, tomato or a light butter sauce.

Product specifications

• Species: Redfish
• Scientific name: Sebastes norvegicus
• Origin: Iceland
• Catch area: North Atlantic waters around Iceland
• Production method: Wild-caught
• Cut: Fillet
• Preparation: Skin-on, descaled
• Processing: Scales removed, skin retained
• Condition: Fresh
• Storage temperature: 0–2 °C
• Allergen: Fish

Weight & packaging

• 120–200 g per fillet: 1 kg, 3 kg, 5 kg and 10 kg boxes
• 200–300 g per fillet: 3 kg, 5 kg and 10 kg boxes
• 300–500 g per fillet: 3 kg, 5 kg and 10 kg boxes