Because of its appearance and particular reddish color, the redfish is often confused with the scorpionfish, a confusion accentuated when its name is used to refer to the second in some regions of Spain, as it happens in Andalusian and Murcian areas. However, they are different species of fish, because although both are scorpioniformesThey belong to different families. Of course, the redfish is also delicious, versatile and the sea of healthy.
The name of Scorpaeniformes comes from the Greek skorpainadiminutive of ‘scorpion‘, and already gives us a clue to a common physical characteristic that identifies them. They are marine fish that look spiny-like extensions in your body, although they are not generally considered dangerous to humans. On the contrary, the redfish and the scorpionfish are highly prized fish in the kitchen that only impose a little on those less used to dealing with their spines.
what is the redfish
the redfish or Helicolenus dactylopterusis a teleost fish, belongs to the class actinopterygiiray-finned, to order Scorpaeniformes and the family Sebastidae. It is important to learn the scientific name to avoid confusion and errors in the purchase, since we are, as we have commented, before another case of fish with many nicknames and denominations.
Thus, it is also known as chickenchick, chicken, cock, rascacio -which is another fish-, goat, deep-sea goat, deep-sea redfish, grouper, scorpion fish, corbacho and scorpionfish, with the latter being the most confused fish.
In addition to paying close attention to the commercial and scientific name, we can be guided by its appearance. The redfish has a kinder face to begin with, with less aggressive expression and features than the scorpionfish, with a more prominent mouth and jaw, pointed upwards. In addition, they tend to be larger specimens and with a slight indentation on the nape, while the redfish is more convex.
The redfish usually measures between 20 and 30 cm in length, being able to reach 47-50 cm in some cases, more exceptionally. With a slightly tall, compressed body, the head sturdinesswith a big eye very prominent and a large mouth, which opens up to behind the eyes. It lacks spines or ridges on the head, but the dorsal fin stands out, with 12 hard and 13 soft rays, as well as the Pectoral finslarge and very broad, without membrane.
It is russet with different pinkish and orange tones, which are interspersed with whiter, grayer or pearl-toned bands. The belly looks white and pink, almost salmon-like, a characteristic that defines its name in English, blackbelly rosefish. It lacks a swim bladder and the spines on its fin dorsal are connected to venom glands.
It is a fish that generally lives in rocky and sandy seabed, not far from the coast, and of a predatory nature, very voracious. It usually feeds on crustaceans, cephalopods and other fish, as well as echinoderms and other pelagic organisms.
Catch areas and season
Redfish have an even longer season than scorpionfish, with a catch that extends throughout the yearso we can find it in the markets and markets practically at any time, although it stands out more in spring and summer.
dwells by all the coastline, both in southern and northern Atlantic waters and on the Mediterranean coast; It is a fish very present by tradition in the Andalusian ports and also considered of great value in the Cantabrian, with a special presence in Asturias. Despite not being sold in large quantities, because it is less popular and well known, its trade is annual also thanks to the fact that some distributors bring specimens caught in international fishing grounds.
A few decades ago its population was endangered and fishing was limited, but after recovering at a good pace today it remains stable and both the catches and their sale are controlled under terms of sustainability Marine.
Redfish properties and benefits
The nutritional properties of redfish are very similar to those of scorpionfish and similar fish. Considered white, they are actually semi-fattytherefore they provide a slightly higher energy value than hake or sole, and are more nutritious in their content of healthy fats and protein high quality.
In general, we can talk about a very healthy and high-value food, about low energy density and satiating, very rich in protein, essential minerals and vitamins A and group B. Being tasty but without reaching the intensity of the fatty blues, it can be very well accepted by people of all ages, with a meat that is also tender and soft, with which you only have to be careful with its spines.
How to cook with redfish
Despite being different, in reality we can apply the same techniquescooking and recipes for redfish than for scorpionfish, especially when it is not in season or is too expensive, and it is also preferable for those who are less fond of very intense marine flavors.
Once thoroughly cleaned of bones, the redfish can be prepared by separating the meat into fillets to cook on the grill and serve with some sauce that enhances its flavor, like the Bilbao or the Basque Biscay, and it is excellent to coat or bread to fry it, almost like British fish and chips, or imitating Roman hake. Being firm meat, it is also excellent to incorporate into sailor stewssoups, stews and stews of legumes and shellfishwhich will enhance its flavors.
lovers of fries They really appreciate this whole fried fish, since its skin and even the head are very thin, crunchy and tasty, and this can also be used for a great rock stock or fish stock, a magnificent base for rice and paellas, both thin layer adding the clean fish at the end, and more sweet. Once defrosted, it is a fish that is also gaining value raw, from ceviches to tartares or tiraditos and sushi.
redfish recipes
redfish cake
Clean the redfish and cook them in water with a little salt. Strain and we keep the broth for other uses. We crumble the fish, removing skin and bones, being very careful not to leave any.
We beat the eggs and mix them with the crumbled fish. Add the cream and the fried tomato sauce and stir until you get a homogeneous mixture. We taste and rectify salt and pepper.
Grease a rectangular mold with butter and sprinkle with breadcrumbs the whole surface. Gently shake off the leftover breadcrumbs and fill with the fish mixture.
we bake Bain-marie 35-40 minutes at 180ºC, checking the curdling by inserting a needle or a skewer, which should come out clean. Unmold cold and decorate with pink sauce, parsley and cooked prawns.
Complete recipe | redfish cake
Other recipes where we can use redfish
As we have mentioned, we can use redfish or goat in many of our favorite and most popular fish recipes, both combining it with other species and substituting fish best known for her. We especially recommend the following:
Cook a Fish: The new way to cook and enjoy fish from head to tail (Kitchen T)
Photos | elxeneize – Robertobinetti70 – SEFSC Pascagoula Laboratory NOAA/NMFS/SEFSC – Giovanni Dall’Orto
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