Ocean Perch (Redfish)
There are over 300 different species of ocean perch (redfish),
100 of which are found in the deep-sea waters of the North
Atlantic. Marketed on the West coast under the name «Pacific red
snapper».
Ocean perch can measure up to 1 metre and weigh as much as 23
kilograms.
The white, flaky, delicately-flavoured flesh of the ocean perch can
be cooked in any way. It is delicious raw or smoked, and is very
good cold. Ocean perch is often used in soups, chowders and
fishpots.
You will find fresh ocean perch fillets in your METRO fishmonger's display.
- The ocean perch (redfish) can just as easily be oven-baked, poached, prepared en papillote, sauteed, grilled, steamed, pan-seared, deep-fried and of course be used to make bouillabaisse.
- It can be cooked whole or in fillets.
Click here for cooking methods and more tips and suggestions !
The ocean perch is very lean and, as such, very easy to
digest. We recommend poaching or steaming if you wish to
maintain the low fat content of the fish.
The ocean perch is an excellent source of high-quality protein and
is very rich in omega-3 and omega-6 fatty acids, potassium, iron
and zinc.
Fresh fish should be prepared as soon as possible following purchase.
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Refrigerator 4° C (40° F)
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Freezer -18° C (-4° F)
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Fresh ocean perch (redfish)
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2 to 3 days
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4 to 6 months
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Cooked ocean perch (redfish)
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1 to 2 days
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