Bight Redfish

Bight Redfish (Centroberyx gerrardi)

Photograph by CSIRO

Nutrition Facts

per 100g of raw product

Cooking Ideas

Note: Cooking Ideas identified by dark bold text are relevant to this species

Redfishes are ideally suited to baking, shallow frying and grilling. An excellent method of preparation for these species is the Cajun style of marinating or coating the fillets in red chilli, ground cumin and coriander and cooking them over a very high heat. This will create what is known traditionally as the blackened finfish  a style that will add to the piquancy of flavour.

Redfishes also lend themselves well to the creation of bouillabaisse or to use in braised finfish dishes, with tomato and fennel.

They are highly regarded as a major ingredient in fish cakes, quenelles, finfish balls, croquettes or gefilte fish as the flesh has good jelling characteristics, requiring very little binder. Redfishes are ideal for large-scale catering.

Try creating a soup combining chopped redfish fillets, watercress, shallots, milk and cream.

The Bight redfish is larger than the redfish (Centroberyx affinis), but is equally flavoursome and versatile. Both are quite inexpensive, make excellent eating and are available as plate-size finfish or skinless fillets.

Flavour

Medium, Delicate and mildly sweet

Oiliness

Low

Moisture

Medium to Moist

Texture

Medium to firm

Fine-textured, large flakes

Flesh Colour

Pale pink

Thickness

Medium fillets

Bones

Pin bones, which are easily removed

Price

Redfishes are low- to medium-priced finfish.

Suggested Wines

The flavour of these species suggests that the ideal wine accompaniments are delicate, with a touch of fruit to enhance the sweetness of the flesh. Try the warmer climate riesling or traminer styles.