Buy Redfish Fillet or Redfish
Neerlandia Urk is one of the largest processors of Redfish. We provide imports and exports both within and outside Europe. If you want to buy Redfish (Sebastes mentella), look no further than the experienced fishermen and fish processors of Neerlandia Urk.
✅A responsible choice: sustainably and transparently processed.
✅Fast delivery, frozen and/or freshly packaged.
✅Real-time processing updates
✅From procurement to finished product in-house.
Options & Packaging of Redfish
Redfish is a characteristic deep-sea prey fish from the cold waters of the North Atlantic Ocean (FAO 27). With its deep red skin, firm white-pink flesh and mild, slightly sweet taste, this fish is very popular within European gastronomy, especially in Southern Europe and Germany. Neerlandia Urk supplies redfish in various processing forms, fresh or frozen, and always of controlled origin.
Whole
- H&G
- individually quick frozen and fresh
Filet (with or without skin)
- With or without skin
- individually quick frozen and fresh
Whole
- Bulk 5-10 kg cardboard box
- Bulk 3-20 kg Polystyrene box
- Individually vacuum packed by piece and chain
- Retail bag 500-1000 grams
Filet
- Bulk 5-10 kg cardboard box
- Bulk 3-20 kg Polystyrene box
- Individually vacuum-packed by piece and in chain
- Retail bag 500-1000 grams
- Retail boxes 250-500 grams
- Retail trays 200-1000 grams
For more information on our packaging, please see here
Processing of Redfish Fillet and Redfish Fish into fresh and frozen products
At Neerlandia, redfish is processed into various forms, such as whole redfish fish and redfish fillet - both fresh and frozen. Thanks to its firm structure, redfish is ideal for preparations such as baking, steaming and grilling. During processing, extra attention is paid to precise filleting and the removal of fine bones, so that the fish is optimally suitable for both the retail and catering markets. The products are hygienically packaged and labeled according to customer specifications and international standards.
Import of Redfish Fish to the Netherlands
Neerlandia imports redfish primarily from the cold, clear waters around Greenland and Canada. This fish is caught sustainably in deeper ocean layers, where the redfish lives at great depths. The catch is made with carefully selected techniques, where respect for the ecosystem is central. After catching, the fish is cooled or frozen directly on board, to guarantee freshness and quality during transport to the Netherlands.
Export of Redfish Fish and Redfish Fillet to European and international markets
Redfish is a popular consumer fish in several European countries, especially Germany, France and Southern Europe, where people appreciate its firm, slightly sweet taste. Neerlandia exports redfish in various product forms to these markets, catering to specific customer requirements - from whole fish for wholesalers to redfish fillets for supermarkets. Thanks to a strong logistics network, Neerlandia can supply customers with redfish of consistent quality, delivered fresh or frozen.
Atlantic redfish
Sebastes mentella
Quality
Individually quick frozen and fresh
Method of capture
Game catches & trawls
Origin
Canada & Greenland
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In the Netherlands, "redfish" usually refers to Atlantic redfish. However, there are several species in the redfish genus(Sebastes):
- Atlantic redfish (Sebastes norvegicus): most commonly eaten species in Europe.
- Northern redfish (Sebastes mentella): smaller, occurs deeper, has finer flesh.
- Other species (e.g., Pacific redfish): live mainly in the Pacific Ocean.
Differences:
| Feature | Atlantic redfish | Northern redfish |
|---|---|---|
| Size | 30 - 60 cm | 20 - 40 cm |
| Fishing area | Iceland, Norway | Deeper Atlantic waters |
| Meat texture | Steadier | Finer, softer |
Flavor:
- Mild, slightly sweet and juicy, similar to sea bass or snapper.
- Firm texture that turns beautifully white when cooked.
Best cooking methods:
- Stews or curries: stays firm.
- Grilling or baking: short cooking time, preservation of flavor.
- Oven: with Mediterranean herbs and lemon.
- Poaching: mild and mild in flavor.
Not always. Redfish were overfished, but some catch areas (such as around Iceland) are now better managed.
- Look for an MSC label or ask about the origin.
- Sustainability varies greatly by catch area.
- North Atlantic: mainly around Iceland, Norway, Scotland and Greenland.
- Lives at depths between 100 and 500 meters, often near rocky bottoms.
- It is a long-lived fish (can live more than 40 years).
Per 100 grams:
- 90-100 kcal
- 18-20 g protein
- 1-3 g fat
- Rich in vitamin B12, phosphorus, selenium
- Low in carbohydrates and calories → fits well into a healthy diet.
- Bright, bulging eyes
- Deep red skin without brown spots
- Firm texture, not limp
- Fresh smell, no ammonia smell
- Fillets: shiny white with light pink shine
Yes, redfish is:
- Tender and mild → appealing to children.
Beware of bones in young children.
- Low in mercury, so safer than some predatory fish.
- Rich in omega-3 and protein, good for growth and brain development.
- Cut open behind the gill toward the back.
- Follow with the knife along the bone to the tail end.
- Repeat on the other side.
- Remove the skin with a sharp fillet knife (optional).
Redfish has relatively hard bones, so work carefully.
Grilled redfish with lemon and thyme:
- Coat fillets with olive oil, salt, pepper, lemon zest and fresh thyme.
- Grill 3-4 min per side (skin side first), until fish releases easily.
- Serve with grilled vegetables and potatoes.
Technically it can be done, but:
- Redfish is not a common sashimi fish.
- Fresh fish must have been frozen to kill parasites (such as anisakis).
- The taste is mild but less pronounced than tuna or salmon.
- If you want to try it: marinate briefly in lemon or soy sauce for more flavor.
Contact us without obligation
If you have any questions about our Redfish please contact our sales team:
