Alfonsino is a deep-bodied redfish. The upper parts of the head and body, and the base of the fins, are bright orange red. The sides of the body are silvery pink. The dorsal fin has four close-set spines and 13‑15 soft rays. The anal fin has 3‑4 close-set spines and 25‑29 soft rays. The lower margin of the operculum (the hard bony flap covering the gills) is finely serrated. Alfonsinos have large eyes with a blood red iris.
What does Alfonsino taste like?
Alfonsinos have a very sweet, rich flavor, with the flesh being super high in minerals, nutrients and Omega-3 oils. The fillets are short and deep, tapering sharply and have a light pink color, with a firm texture and medium flake.
How do you use Alfonsino?
Alfonsino is bright red, with a silvery-pink belly a red iris and a deeply forked tail. It has a high oil content and firm white flesh. It can be used in a wide variety of dishes including fish cakes and croquettes. They 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 chili, 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 flavor. 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.
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The majority of Alfonsino caught by Australian boats are caught in the High Seas and the East Coast Deepwater Zone.
Mild and slightly sweet. Alfonsino (Redfish) can be used as a substitute for haddock and similar fish.
Medium firm, moist, and flaky.
Alfonsino (Redfish) is low in saturated fat. It’s a good source of niacin, vitamins B6 and B12, calcium, protein, phosphorus, and selenium.
Above target levels.
At recommended levels.
Area closures and gear restrictions protect the habitats that are affected by some kinds of trawl gear.
Regulations are in place to minimize bycatch.
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