Rotbarsch Filet auf Eis auf weißem Teller fotografiert
Rotbarsch Filet auf weißem Teller in der Nahaufnahme fotografiert
Ganzer Rotbarsch auf weißem Hintergrund
Rotbarsch Filet auf weißem Teller in der Nahaufnahme
Rotbarsch Filet auf weißem Teller
Rotbarsch Filet auf Eis auf weißem Teller fotografiert
Rotbarsch Filet auf weißem Teller in der Nahaufnahme fotografiert
Ganzer Rotbarsch auf weißem Hintergrund
Rotbarsch Filet auf weißem Teller in der Nahaufnahme
Rotbarsch Filet auf weißem Teller

Redfish loins

with skin

CHF 69.99*

CHF 6999 / kg

Our redfish has a mild, slightly sweet and somewhat nutty taste. Its flesh is firm and has a fine texture. The meat is white and low in fat. Red snapper lends itself well to various types of preparation such as frying, grilling, baking or steaming and can be combined with different spices and sauces to vary the taste.

Filleted by hand

Fine meat from the back

Premium all-rounder: roasting, grilling, baking or steaming

In a practical 1 kg bag, individually packed, 2-3 pieces

Variants:

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Product description

When it comes to sustainability, Norway leads the way. There the redfish is caught by a sustainable longline fishery. We always monitor and ensure that the stocks remain healthy in order to avoid overfishing.

Immediately after being caught, the fish are stored in cold water or on ice. The premium fish is filleted by hand with appreciation for the product and nature.

Redfish is rich in omega-3 fatty acids, which are important for a healthy diet and offer numerous health benefits. It is also a good source of protein, vitamin D and selenium.

When it comes to preparation, red snapper can be prepared in a variety of ways. It also goes well with many different spices and sauces. The fish is suitable for frying, grilling, baking or steaming. It is also a popular ingredient in soups, stews, casseroles and salads.

It goes particularly well with garlic, lemon, parsley, thyme and tomato sauce. Go wild, you can do a lot of different things with redfish.

Perfect for:

Your pan

Your grill

gourmets

When it comes to sustainability, Norway leads the way. There the redfish is caught by a sustainable longline fishery. We always monitor and ensure that the stocks remain healthy in order to avoid overfishing.

Immediately after being caught, the fish are stored in cold water or on ice. The premium fish is filleted by hand with appreciation for the product and nature.

Redfish is rich in omega-3 fatty acids, which are important for a healthy diet and offer numerous health benefits. It is also a good source of protein, vitamin D and selenium.

When it comes to preparation, red snapper can be prepared in a variety of ways. It also goes well with many different spices and sauces. The fish is suitable for frying, grilling, baking or steaming. It is also a popular ingredient in soups, stews, casseroles and salads.

It goes particularly well with garlic, lemon, parsley, thyme and tomato sauce. Go wild, you can do a lot of different things with redfish.

Perfect for:

Your pan

Your grill

gourmets

Ingredients

Variants: 1 kg (2-3 pieces, individually packed)

Ingredients : redfish

Allergens : Fish

Defrosting instructions :

  • The optimal defrosting - for those who plan ahead: You can gently defrost this product in the refrigerator within 12 hours.
  • The quick version - for those who decide at short notice: If you are in a hurry, it is possible to defrost this product in a water bath within 1 hour. The water should be cold to lukewarm.

You can find out everything about our defrosting instructions here.

Storage & Shelf Life :

Store this product in the freezer at at least -18°C. We guarantee a best before date of 3 months after delivery. You can find the exact best-before date on the product label.

Nutritional table (per 100 g)

Calorific value (kJ/kcal) 442/105
Fat (g) 3.6
- of which saturated fatty acids (g) 0.7
Carbohydrates (g) 0
- of which sugar (g) 0
Protein (g) 18.2
Salt (g) 0.2

Origin

The Latin term means redfish Sebastes norvegicus . It is caught with hooks and longlines in Norway (FAO 27 II a).

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