ICELAND RED FISH HG LP 908G 冰島去頭红魚

Frozen Iceland Redfish – Wild-Caught Arctic Delicacy, Rich & Full of Flavour

Savour the bold, distinctive flavour of our Iceland Redfish – Headless, Gutted, Vacuum Packed (908g / 冰岛去头红鱼) — premium wild-caught Redfish (Sebastes marinus) sourced from the pristine, icy waters of the North Atlantic off Iceland, one of the world’s most celebrated and sustainably managed fisheries. Iceland Redfish — also known as Ocean Perch or Golden Redfish — is a deep-water species prized for its striking vivid red skin, firm yet tender white flesh, mild yet distinctively rich and slightly sweet flavour, and exceptional versatility across Chinese, Scandinavian, and European cuisines. Known as Hong Yu (红鱼) in Chinese, Iceland Redfish is a beloved everyday fish that delivers outstanding flavour, nutrition, and value. The generous 908g (2 lb) headless gutted pack is perfect for family meals and meal prep. Vacuum packed and flash-frozen at peak freshness to preserve its exceptional quality and bold natural flavour.

Why You'll Love It

• 🐟 Premium Iceland Redfish (冰岛红鱼) — firm yet tender white flesh with a mild, rich, slightly sweet flavour and striking vivid red skin
• 🌊 Wild-caught from pristine Icelandic Arctic waters — one of the world’s most sustainably managed and celebrated fisheries
• 🔒 Vacuum packed (VP) — sealed for maximum freshness and longer shelf life
• ✂️ Headless & gutted (HG) — convenient, ready-to-cook format with minimal prep required
• ⚖️ Generous 908g (2 lb) family pack — outstanding value, perfect for 3–4 servings
• 💪 Nutritional powerhouse — exceptionally high in omega-3 fatty acids, vitamins D and B12, and essential minerals from the cold Arctic waters

How to Prepare

Pan-frying (recommended): Thaw, pat dry, score the flesh on both sides, season with salt, pepper, and your favourite spices, and pan-fry in oil over medium-high heat for 4–5 minutes per side until the striking red skin is golden and crispy and the flesh is cooked through — a simple, deeply satisfying preparation that showcases the fish’s bold, rich flavour.
Steaming: Steam over boiling water for 12–15 minutes until cooked through, then top with fresh ginger, scallions, and a generous drizzle of hot sesame oil and premium soy sauce for a classic Cantonese-style steamed redfish preparation.
Baking / Scandinavian-style: Season with dill, lemon, garlic, and butter, and bake at 200°C for 20–25 minutes until cooked through — a classic Scandinavian-inspired preparation that pairs beautifully with boiled potatoes and a light cream sauce.
Braising: Braise in a rich soy, ginger, garlic, and Shaoxing wine sauce for 15–20 minutes for a deeply flavourful, comforting Chinese home-style red-braised redfish (红烧红鱼) preparation.

Serving Suggestions

Iceland Redfish is a bold, versatile fish that shines across cuisines — pan-fry to a golden, crispy skin and serve with steamed jasmine rice and stir-fried vegetables for a simple, deeply satisfying family meal. Steam Cantonese-style with ginger and scallions for a clean, healthy preparation that lets the fish’s natural richness shine. Bake Scandinavian-style with dill, lemon, and butter and serve with boiled potatoes and a light cream sauce for a comforting Nordic-inspired dinner. Braise Chinese-style in a rich soy and ginger sauce for a deeply flavourful, comforting home-cooked dish. The striking vivid red skin makes it a visually impressive centrepiece on any dining table — a bold, nutritious, and deeply satisfying fish that delivers outstanding flavour and value at every meal.

Storage Instructions

Keep frozen at -18°C or below. Thaw in the refrigerator overnight before cooking. Once thawed, consume within 24 hours. Do not refreeze.