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Acadian redfish

Rub redfish fillets with blackening seasoning and pan-fry, and then add these fillets to tacos or fish sandwiches piled with coleslaw. Or bake with olive oil and lemon juice and flake the fillets into a salad. 

SAFE HANDLING — Keep frozen until ready to use. Remove from packaging and defrost in the refrigerator 8-10 hours before use. Do not defrost at room temperature. Once defrosted, do not refreeze and use within 3 days.

Wild, trawl-caught in the Gulf of Maine. US domestic fisheries are highly regulated for the sustainability of wild fish populations. Acadian Redfish is a plentiful and underutilized species that is just now getting the attention it deserves.

Acadian redfish

Acadian redfish, known as ocean perch but actually a member of the rockfish family, is a lesser-known species that’s plentiful in the Gulf of Maine. With bright red-orange skin and a mild flavor, redfish is easy to prepare and versatile enough to add to fish tacos, flake into salads or grain bowls, or use in a fish sandwich.

Sold in 1 lb packet of skin-on fillets, vacuum-packed and super-frozen

Origin: USA (Gulf of Maine, wild)

Rub redfish fillets with blackening seasoning and pan-fry, and then add these fillets to tacos or fish sandwiches piled with coleslaw. Or bake with olive oil and lemon juice and flake the fillets into a salad. 

SAFE HANDLING — Keep frozen until ready to use. Remove from packaging and defrost in the refrigerator 8-10 hours before use. Do not defrost at room temperature. Once defrosted, do not refreeze and use within 3 days.

Wild, trawl-caught in the Gulf of Maine. US domestic fisheries are highly regulated for the sustainability of wild fish populations. Acadian Redfish is a plentiful and underutilized species that is just now getting the attention it deserves.

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