Redfish can grow up to 50-75 cm, but can be typically found at 45 cm. During daylight, red fish migrates towards deep water – but at night, rises to the upper layers of the ocean.
The majority of our redfish is caught in the Irminger Seas’ Reykjanes Ridge, off the south west of Iceland. We also catch redfish in the east and south of Greenland, as well as bycatch in Barents Sea and Norwegian Sea cod and haddock fisheries.
Redfish is caught with a bottom otter trawl (OTB).
The total catch of shallow and deep sea pelagic redfish across all countries:
2008 | 148,000 MT
2009 | 166,000 MT
2010 | 215,000 MT
2011 | 210,000 MT
2012 | 197,000 MT
2013 | 210,000 MT
2014 | 203,000 MT
2015 | 220,000 MT
2016 | 237,000 MT
2017 | 232,600 MT
2018 | 240,900 MT
2019 | 253,800 MT
2020 | 250,000 MT E
2021 | –
E=Expected
Source: FAO, GFF
Composition of food per 100g edible portion
| Energy | 100 kcal (421 kJ) | Non saturated fatty acids | 2.5 g |
| Fat | 3.0 g | Protein | 18.5 g |
| Saturated fat | 0.5 g | Sodium | 93 mg |
Headed and gutted (H&G), J-Cut
| 3 x 7 kg | 3 x 8kg |
| 0.1-0.3 | 0.3-0.5 | 0.5+ |
Headed and gutted (H&G), J-Cut
| 3 x 24 kg |
Streamlined and fast-swimming, the Atlantic mackerel is known for its ability to migrate across enormous distances.
Stock levels of Atlantic cod is high, thanks to excellent fishery management.
Similar to sardine, sardinella are more brightly coloured when freshly caught.
With elongated and laterally compressed bodies, jack mackerel can grow up to 70 cm long.
Stock levels of Atlantic cod is high, thanks to excellent fishery management and favourable environmental conditions
Similar in appearance to Atlantic cod, Pacific cod is a mild-tasting and versatile fish.