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Per 100g
Nutrition data source: USDA FoodData Central
Common measurement equivalents in grams
Fresh redfish fillets should be consumed within 1 to 2 days of purchase for optimal safety and flavor.
Snapper, tilapia, or cod are excellent substitutes due to their similar mild flavor and flaky texture.
Yes, wrap them tightly in plastic wrap and then foil, or use a vacuum sealer, and freeze for up to 6 months.
The flesh should be firm and translucent, not mushy or opaque, and it should have a mild, salty scent rather than a 'fishy' odor.
While often confused, 'Redfish' in a culinary context usually refers to North Atlantic Ocean Perch (Sebastes), whereas Red Drum is a different species found in the Gulf of Mexico.
Pan-searing, baking, or blackening are the most popular methods as they highlight the delicate, flaky texture.
Fillets are typically sold deboned, but you should always check for small pin bones along the center line before cooking.
Redfish (Ocean Perch) generally has low to moderate mercury levels, making it safe for most people to eat 2-3 times per week.
No, redfish is considered a lean fish, containing less than 2 grams of fat per 100g serving.
redfish fillets is a versatile ingredient found in cuisines around the world. With 94 calories per 100g and 18.6 grams of protein, it's a nutritious addition to many dishes.
Explore more ingredients in the protein category with complete nutrition information.
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