Redfish (Sebastes spec.)

Introduction:

The redfish is a bright red deep-sea inhabitant. It is particularly prized for its boneless, firm, white flesh and mild flavour. Unfortunately, its population is endangered due to overfishing.

Use/Preparation:

Steamed, fried or grilled, it is served with a variety of dishes.

Health:

Redfish is a good source of high-quality protein, vitamins and minerals such as iron, zinc and selenium. It also contains valuable omega-3 fatty acids, which have a positive effect on the cardiovascular system and healthy brain development, as well as reducing inflammation.

Alternatives:

Pollock and cod have a similarly mild taste. But plaice, halibut and trout are also suitable alternatives due to their comparable nutrients.

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Average nutritional values	per 100 g
Energy (kcal/kJ)	79/332
Fat	1,5 g
Healthy fatty acids	0,3 g
Carbohydrates	0 g
Sugar	0 g
Protein	15,3 g
Salt	0 g