Maine Seafood Guide – Redfish
Redfish
Species Description
Acadian redfish Sebastes fasciatus
also known as ocean perch
Wild.
Acadian redfish or ocean perch is a slow-growing, long-lived deepwater fish of rocky, mud, or clay bottom habitats, although they move closer to shore in winter. They range from Iceland to the mid-Atlantic and are common in deep waters of the Gulf of Maine.
Season
Year-round.
Status
Redfish are not overfished nor is overfishing occurring (Fishwatch.gov).
Regulatory Authority
Redfish are part of the New England Fishery Management Council’s Northeast Multispecies (groundfish) Management Plan.
Harvest Method
Redfish are commercially harvested most frequently by otter trawl. See the vessel and gear guide for more information.
Recreational Harvest
There is a minimum size of nine inches, but no daily limit in Maine.
Health Benefits & Risks
Sebastus species are low in fat and calories, and low in omega-3 fatty acids. Redfish are relatively low in mercury.
Buying & Preparing
Redfish is a firm, white-fleshed fish loved for its mild flavor but known to spoil more quickly than other fish, so it requires careful handling and prompt use. Store redfish in the coldest part of the refrigerator and use within 1–2 days of purchase. If freezing, wrap tightly to preserve freshness and use within three months.
Redfish can be prepared similarly to haddock—ideal for baking, broiling, frying, or steaming. Its firm texture holds up well in chowders, fish cakes, and other classic New England dishes.
Certifications & Verifications
Gulf of Maine Responsibly Harvested