Perch, Atlantic ocean

Scientific name:  Sebastes marinus
Market name:  Ocean perch
Common names:  Ocean perch, redfish, rosefish, deep-sea perch

The Atlantic Ocean Perch Story

Although the Pacific Ocean claims over 50 species in the Sebastes genus, the Atlantic has only one ocean perch, a slow-growing, deepwater fish with bright-red or orange-red coloring. Atlantic ocean perch are not actually perch. They’re rockfish that travel in large schools. They are called redfish in New England and eastern Canada and should not be confused with redfish from the Gulf of Mexico, which are drums. Ocean perch is a leading retail product in the Midwest, where the name “perch” is an easy sell because of its freshwater connotation. Atlantic ocean perch are found in offshore waters of the Atlantic from southern Labrador to the Gulf of Maine and on the other side of the Atlantic off Germany, Denmark, Iceland and Norway. Most Atlantic ocean perch are trawl-caught and weigh up to 5 pounds, though market weights typically range from 1 1/2 to 2 pounds.

Product Profile

Ocean perch is mild tasting yet a bit sweet, with a moderately firm texture. The meat is lean, moist and flaky. Large ocean perch develop a coarse texture. Deep-skinned ocean perch with the fat line removed has the most delicate flavor. The flesh is white, though not as light as cod, and it turns opaque white when cooked.

Whole fish may have bulging eyes and distended air bladders, which is a result of being brought up from great depths, not an indication of poor quality.

You Should Know...

Though Atlantic ocean perch is usually sold with the skin on, the meat will have a longer shelf life if both the skin and fat layer beneath it are removed.

Nutrition Facts

Serving size: 100g/3.5 oz. (raw)
Amount per serving
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

In Asian cuisine, ocean perch is often served whole, either steamed or deep fried. To cook whole, gut and gill the fish first. The firm texture of ocean perch makes it also suitable for soups, chowders and stews, and its flavor will hold up to a variety of sauces. Fillets hold together best with the skin on, though the flavor will be more pronounced.

Substitutions: Rockfish, Snapper, Orange roughy

Cooking Methods

Bake, Fry, Poach, Sauté, Steam

Primary Product Forms

Fresh

• Whole
• H&G
• Fillets

Frozen

• Whole
• H&G
• Fillets
• Blocks

Value-added

• Breaded/battered
• Frozen portions

---

Put this information and more at your fingertips with the Seafood Handbook

If you buy, source, process, study, sell, prepare, handle or work with seafood, you need the Seafood Handbook. The only professional seafood reference book available anywhere.

Visit Wiley.com to save 15% on The Seafood Handbook and more! Your discount will be applied automatically upon checkout. If you do you not see the discount being applied, please enter code aff15 in the Promotion Code field and click the Apply Discount button.

Order the Seafood Handbook Today!