Where REDFISH lives & how it’s caught

Redfish thrive in the cold, rocky depths of the Gulf of Maine and Georges Bank—two of the most productive fishing areas for vessels out of New Bedford and beyond.

We harvest this species using bottom trawling, also called otter trawling, under strict federal regulations designed to protect seafloor habitats. This means fishing gear is monitored, closed areas are enforced, and seasons are adjusted when needed to safeguard both the stock and its environment.

Unlike many species, redfish is harvested year-round, with peak landings in spring and summer thanks to healthy, well-managed stocks.

A closer look at the rEDFISH species

Acadian redfish goes by many names—Atlantic redfish, ocean perch, and occasionally “golden redfish” in other markets. Scientific name aside, you’ll recognize it by its bright orange-red body, pale underside, large eyes and long dorsal fin.

A slow-growing, long-lived fish, it can live over 50 years and reproduces through ovoviviparous births, producing live young rather than eggs. This life history means the fish needs careful management to stay abundant—but when protected, it can provide steady catches for decades.

Its mild, slightly sweet, flaky flesh has made it a quiet favorite among chefs, perfect for dishes like fish tacos, pan-seared fillets or baked casseroles. Chefs also appreciate its adaptability—it holds up well in ceviche, fish stews, and even fried sandwiches.

Curious to know what you can prepare your own redfish dish? Download our family’s Redfish Tacos Recipe, which features perfectly seasoned redfish fillets, crisp slaw and zesty lime crema.