Translations: Sārtais sarkanasaris, Acadian Jūrų ešerys, Acadian Sebastă, Akadijski Redfish, Acadia Redfish, Acadian Karmazyn, Roodbaars Acadian, Acadian Uer, Акадиан Редфиш, Κοκκινόψαρο Ακαδίας, الآكادية السمك الأحمر, 이군요 홍민어, Acadian Okouník, 阿凯迪恩雷德菲什, Acadian gallineta nòrdica, Akadijski rdeči okun, Acadian Ostriežik, Acadian Scorfano, Acadian Kungsfiskar, Акадијански Редфисх, アケーディアンレッドフィッシュ, Sébaste acadien, Rotbarsch, Amerikansk rødfisk, Acadian gallineta nórdica, Акадіан Редфіш, Acadian Punasimput, Acadian морски костур
The Acadiam redfish is reddish-orange. They are a medium size fish and can grow up to 20 inches.
The Acadian redfish is extremely similar to the deep water redfish. The two species can be told apart by the soft rays in the anal fin, or by internally examining the gas bladder (this however does require that the fish is dead).
Flavors: Salty, Fishy
Food complements: Salt, Pepper, Onions, Peppers
Wine complements: Red wine
Substitutes: Deepwater redfish, Salmon
Selecting and Buying
Seasonality: february, march, april
Choosing: When choosing fish you want to look for fish whose colors are still vibrant and bright. A whole fish's eyes should be round, plump and clear, not sunken and clouded. The gills should be colorful and not dull. Fish should not smell like fish, they should smell clean and oceanic.
Buying: You can buy redfish at a local fish market. While they are rare in grocery stores, some do have them.
Procuring: Fairly warm water, about 60 degrees. Fairly shallow water.
Preparation and Use
Salads, pastas, and baked. Generally not used as a main dish.
Cleaning: Clean just like a regular fish.
Conserving and Storing
Can be fresh or frozen.