Acadian Redfish
Sebastes fasciatus
Also known as Redfish, Ocean perch, Labrador redfish
Culinary Profile
Mild and slightly sweet. Redfish can be used as a substitute for haddock and similar fish.
Medium firm, moist, and flaky.
Redfish is low in saturated fat. It’s a good source of niacin, vitamins B6 and B12, calcium, protein, phosphorus, and selenium.
Gastronomic Specifications
Biology & Habitat
Appearance
Acadian redfish are orange to flame red, with paler underbellies. They have a flattened body that is longer than it is deep. They have large eyes and a large mouth lined with many small teeth. They have one continuous dorsal fin that runs from the nape of their neck to their caudal peduncle (where the body meets the tail) and a small tail fin. Young redfish are marked with patches of black and green pigment.
Biology
Acadian redfish are slow-growing, long-lived fish. Redfish can grow up to 18 to 20 inches long and live 50 years or more. They mature at a late age (5 to 6 years) and have low reproductive rates. They mate in late autumn and early winter. Redfish give birth to live young (an unusual feature for fish), and fertilization, incubation, and hatching of eggs all occur within the female’s body.
Where They Live
Range Acadian redfish are found in the Atlantic Ocean from the coast of Norway to Georges Bank. Habitat Acadian redfish are found over rocky, mud, or clay ocean bottoms. Off New England they are most common in the deep waters of the Gulf of Maine (to depths of 975 feet). They tend to move off the bottom at night to feed and move closer to shore in the winter.
How to Buy & Source
Availability
Year-round.
Source
U.S. wild-caught from Maine to New York.
Commercial Fishery & Harvest
Commercial fishery: In 2024, commercial landings of Acadian redfish totaled 13 million pounds and were valued at $8 million, according to the NOAA Fisheries commercial fishing landings database . NOAA Fisheries has been working with fishermen to increase opportunities to harvest redfish. Gear types, habitat impacts, and bycatch: Redfish are most commonly harvested using trawl nets, although they are sometimes also caught using gillnets, bottom longline, and rod and reel. Area closures and gear restrictions reduce habitat impacts from trawl nets. Fishermen follow management measures to designed to reduce interactions with marine mammals, including gear modifications, seasonal closures, and use of marine mammal deterrents.
Nutritional Benchmarking Across 65 Species
Where Acadian Redfish ranks against the rest of the catalogue on each of USDA FoodData Central's per-100 g nutrient measures.
| Nutrient | Value | Rank | Percentile |
|---|---|---|---|
| Choline | 65 mg | 12 / 65 | 82% |
| Zinc | 1.11 mg | 19 / 111 | 83% |
| Vitamin D | 3 IU | 23 / 54 | 57% |
| Iron | 0.9 mg | 27 / 111 | 76% |
| Protein | 19.39 g | 41 / 111 | 63% |
| Vitamin B12 | 1.9 µg | 46 / 106 | 57% |
| Omega-3 DHA | 174 mg | 60 / 104 | 42% |
| Phosphorus | 200 mg | 66 / 111 | 41% |
| Omega-3 EPA | 79 mg | 67 / 104 | 36% |
| Selenium | 12.6 µg | 105 / 106 | 1% |
Other Species in Genus Sebastes
5 close biological relatives of Acadian Redfish profiled in this catalogue — typically sharing similar anatomy, depth range, and fishery management.
| Species | Scientific name | Protein (g/100 g) | Omega-3 DHA (mg) | Status |
|---|---|---|---|---|
| Bocaccio | Sebastes paucispinis | 17.81 | 120 | Smart Choice |
| Canary Rockfish | Sebastes pinniger | 18.36 | 179 | Smart Choice |
| Pacific Ocean Perch | Sebastes alutus | 19.39 | 174 | Smart Choice |
| Widow Rockfish | Sebastes entomelas | 17.73 | 585 | Smart Choice |
| Yellowtail Rockfish | Sebastes flavidus | 17.81 | 120 | Smart Choice |
Other New England/Mid-Atlantic Fisheries
Sustainable species managed out of the same regional fishery council as Acadian Redfish.
American Lobster
Homarus americanus
Mild and sweet.
American Plaice
Hippoglossoides platessoides
Subtle, sweet flavor.
Atlantic Chub Mackerel
Scomber colias
Rich, pronounced flavor.
Atlantic Deep-Sea Red Crab
Chaceon quinquedens
Sweet and clean.
Atlantic Halibut
Hippoglossus hippoglossus
Halibut has a very mild, sweet taste.
Atlantic Pollock
Pollachius virens
Sweet and delicate.
Atlantic Salmon
Salmo salar
Buttery, rich taste.
Atlantic Sea Scallop
Placopecten magellanicus
Sea scallops have a sweet, rich taste that can be mild or briny.
Haddock
Melanogrammus aeglefinus
Slightly sweet.
Shortfin Squid
Illex illecebrosus
Mild, and subtly sweet.
Similar by Flavour: Other Mild-Tasting Species
If you enjoy the mild flavour profile of Acadian Redfish, these other species in the catalogue will feel familiar on the palate.
Alaska Pollock
Gadus chalcogrammus
Pollock has mild-tasting flesh and is similar to other white fish like cod or haddock.
American Lobster
Homarus americanus
Mild and sweet.
Arrowtooth Flounder
Atheresthes stomias
Mild, sweet flavor.
Atlantic Bigeye Tuna
Thunnus obesus
Bigeye tuna has a mild, meaty flavor, with a higher fat content than yellowfintuna. Sashimi lovers prefer it.
Atlantic Cod
Gadus morhua
Atlantic cod has a mild clean flavor. It is sweeter than Pacific cod.
Atlantic Common Thresher Shark
Alopias vulpinus
Mild flavor.
Frequently Asked Questions
How much Acadian Redfish is caught commercially?
Commercial fishery: In 2024, commercial landings of Acadian redfish totaled 13 million pounds and were valued at $8 million, according to the NOAA Fisheries commercial fishing landings database . NOAA Fisheries has been working with fishermen to increase opportunities to harvest redfish.
Who manages the Acadian Redfish fishery?
We manage a single stock of Acadian redfish in U.S. waters. NOAA Fisheries and the New England Fishery Management Council manage the fishery. Redfish, along with other groundfish in New England waters, are managed under the Northeast Multispecies Fishery Management Plan , which includes: Permitting requirements for commercial vessels. Separate management measures for recreational vessels.
Is Acadian Redfish a good source of omega-3 fatty acids?
Per 100 g raw, Acadian Redfish supplies 79 mg of EPA and 174 mg of DHA — the two long-chain omega-3s most cited in cardiovascular research.
How should Acadian Redfish be cooked?
Acadian Redfish has Medium firm, moist, and flaky. — suited to gentle methods that preserve moisture (poaching, sous-vide, low-heat roasting) as much as high-heat techniques (grilling, searing), depending on thickness of the cut.
Sustainability Story
U.S. wild-caught Acadian redfish is a smart seafood choice because it is sustainably managed and responsibly harvested under U.S. regulations.
Stock Structure
According to the 2025 stock assessment, Acadian redfish is not overfished and not subject to overfishing. Summary stock assessment information can be found on Stock SMART .
Population
The stock is not overfished.
Fishing Rate
Not subject to overfishing.
Habitat Impacts
Area closures and gear restrictions protect habitat that are affected by some kinds of trawl gear.
Bycatch
Regulations are in place to minimize bycatch.
Management
We manage a single stock of Acadian redfish in U.S. waters. NOAA Fisheries and the New England Fishery Management Council manage the fishery. Redfish, along with other groundfish in New England waters, are managed under the Northeast Multispecies Fishery Management Plan , which includes: Permitting requirements for commercial vessels.
Data Source: NOAA Fisheries
Nutritional Profile
per 100 g raw edible portion · 21 values
Energy
Macronutrients
Omega-3 Fatty Acids
Vitamins
Minerals
Source: USDA FoodData Central (SR Legacy). %DV is percent of 2,000-kcal daily value for adults.
calendar_month Harvest Season
Frozen available year-round.