REDFISH -SHINEWAY SEAFOOD LIMITED

PRODUCT DETAILS

Scientific Name: Sebastes mentella / Marinus

Species Description

Redfish is a common name for several species of fish. It is most commonly applied to members of the deep-sea genus Sebastes, or the reef dwelling snappers, Lutjanus. Sebastes mentella or Marinus is a kind of deepwater redfish, also known as the beaked redfish, ocean perch, Atlantic redfish, Norway haddock, red perch, golden redfish, or hemdurgan, is usually less than 45 centimetres (18 in). It lives in comparatively high concentrations in the North Atlantic, for example in the Irminger Sea where considerable numbers are fished. It occupies depths between 300 and 1,000 metres (980 and 3,280 ft) and is often pelagic, i.e. far off the bottom. The deep-sea redfish feeds on a variety of food organisms, for example small fishes.

Distribution

Eastern Atlantic: Norwegian Sea from Lofoten Island northward to the western and northern coasts of Spitsbergen; southern part of the Barents Sea rarely to 35°E , on the Iceland-Faroes Ridge, Iceland and Greenland. Western Atlantic: Baffin Bay to Nova Scotia in Canada.

Fishing Methods

Trawls

Fishing Ground Map

Block

Fillets or pieces of meat are placed in a frame or carton and frozen in a plate freezer. The sizes and out appearance are usually uniform and can easily be further processed into fish fingers or smaller cubes by machines.

Packing: 4x16.5lbs in blocks

Fillet

A fillet is a slice of meat that starts from behind the head down to the tail. The fillet can be with or without pinbones, skin-on or skinless.

Type of fillets:
V-cut: pinbone is removed along with the strip of flesh that is below the lateral line and 1/3 of the way back from the head.

J-cut: like the V-cut the pinbones are removed and the nape section of the fish is also removed. The nape is below the lateral line just before the belly.

Packing: 5/10kg in bulk IQF, 1kg bag IQF, interleaved or shatterpack