There are three species of redfish (Uer) in Norwegian waters. Those that are sold commercially are usually common redfish (Sebastes marinus) and rosefish (Sebastes mentella), whereas Norway redfish (Sebastes viviparus) is too small (max 32 cm) to be sold commercially. Redfish are found along the edge of the continental slope at depths of 100 to 500 metres, although individual specimens have been caught at depths of up to 900 metres. In the Norwegian Sea, redfish are pelagic fish. The three species have different dispersals, which overlap each other. Common redfish migrate in the summer. Fully matured common redfish have their feeding grounds in the Barents Sea, where they mate from August to October. In the winter, they begin to migrate south to their spawning grounds off the Vesterålen / Lofoten archipelago. The largest catches of redfish are made by nets and trawlers in the north of Norway. Secondary catches of redfish are made all year in most of the Norwegian economic zone and in the zone around Svalbard. Strict regulations are necessary in order to replenish vulnerable stocks. Use Sold as fresh fillets, and salted whole fish or fillets. Fresh fillets can be fried and grilled. Redfish is also an excellent fish for stir-fry dishes and goes well with chillies, garlic and soy sauce. Salted redfish, on the other hand, are best suited for poaching with traditional Norwegian garnishes, such as root vegetables and potatoes. Nutritional content The fat content in redfish may vary somewhat, but it usually amounts to about 1 gram of omega-3 fatty acids per 100 grams of fillet. Redfish is also a good source of protein. Seafood from Norway. SEBASTES SPP. SEASON All year round SIZE Up to 1 metre Weight up to 15 kg