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Ocean perch (Sebastes marinus)

Ocean perch
Ocean perch

Scientific name for Ocean perch

Sebastes marinus

Common name(s) for Ocean perch

Ocean perch, redfish, rosefish, deep-sea perch

Market name

Ocean perch

Other language names for Ocean perch

  • French: Grande sébaste
  • German: Flachsee-Rotbarsch
  • Italian: Sebaste
  • Japanese: Menuke
  • Spanish: Gallineta

Introduction to Ocean perch

While the Pacific Ocean is home to over 50 Sebastes species, the Atlantic Ocean is home to just one ocean perch, a slow-growing deepwater fish with brilliant red or orange-red coloration. Atlantic ocean perch, on the other hand, are not true perch. They are huge schools of rockfish. In New England and eastern Canada, they are referred to as redfish and should not be mistaken with redfish from the Gulf of Mexico, which are drums. Ocean perch is a popular retail product in the Midwest, where the term “perch” is easily associated with freshwater. Atlantic ocean perch are found in the Atlantic’s offshore waters from southern Labrador to the Gulf of Maine, as well as in the seas off Germany, Denmark, Iceland, and Norway. The majority of Atlantic ocean perch are collected by trawl and may reach a weight of 5 pounds, but market weights usually vary between 1 1/2 and 2 pounds.

Product Profile for Ocean perch

Ocean perch has a mild, somewhat sweet flavor and a relatively firm texture. It’s a lean, juicy, and flaky cut of beef. The coarse texture of large ocean perch develops. The most delicate flavor comes from deep-skinned ocean perch with the fat line eliminated. The flesh is white, although not as pale as cod, and when cooked, it turns opaque white. Bulging eyes and inflated air bladders in whole fish are not a sign of poor quality, but rather a result of being hauled up from tremendous depths.

Nutrition for Ocean perch


Calories: 94
Fat Calories: 14.4
Total Fat: 1.6 g
Saturated Fat: 0.2 g
Cholesterol: 42 mg
Sodium: 75 mg
Protein: 18.6 g
Omega 3: 0.3 g

Cooking tips for Ocean perch

Ocean perch is frequently served whole in Asian cuisine, either steamed or deep fried. To cook the fish whole, gut and gill it first. Ocean perch’s firm texture makes it ideal for soups, chowders, and stews, and its taste can stand up to a variety of sauces. With the skin on, the fillets will stay together better, but the flavor will be stronger.

Cooking methods for Ocean perch

Bake, Fry, Poach, Saute, Steam

Primary Product Forms for Ocean perch

[

Fresh: Whole, H&G, Fillets

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Frozen: Whole, H&G, Fillets, Blocks

,

Value-added: Breaded/battered, Frozen portions

]

Global Supply for Ocean perch

Canada, Denmark, Greenland, Iceland, United States, Iran