Redfish Fillets
Catching area
We have to import our redfish which is caught in the Pacific Ocean (FAO fishing area 67) from China since this is quite far away from the Netherlands. However, we can guarantee you that our imported redfish meets our high standards in terms of quality and food safety because we know our suppliers personally. As a supplier we sell our redfish fillets skinless and boneless. We also have crispy redfish fillets and crunchy redfish fillets available at our ‘Added Value’-page. Thereby, we also have redfish available which is caught by ourselves at our ‘North Sea Fish’-page.
We mainly export our redfish fillets to the catering industry in Germany, Spain and Italy. However, we also export the fillets to some retailers in those countries. Redfish fillets are often eaten as a main dish. You can use the fillets for the barbecue or grill it. Blackened redfish fillets are also a popular dish. Blackening means that the fish is dipped in melted butter and then dredged in a mixture of herbs and spices. Just like the gilt-head sea bream, the fish is often served with spices or with lemon juice too. They can also be served with a salad or with some vegetables.
Redfish Fillets Sebastes marinus |
|
Product description: |
skinless | boneless |
Scientific name: |
Sebastes marinus/p> |
Origin: |
China |
Catching area: |
FAO 67 |
Freezing method: |
IQF/IWP |
Packaging: |
5-10 kg carton / 1000 g retail |
Sizes: |
140-160 g / 160-180 g / 180-200 g |