Atlantic redfish, found in deep water near the ocean bottom of the Atlantic from Norway to Georges Bank, is popular in the Gulf of Maine. Its firm texture makes it highly suitable for soups, chowders and stews, and its flavour will hold up to a variety of sauces. ... Fillets hold together best with the skin on, though the flavor will be more pronounced.
There might be slight variation of +/-10% in product. The above image is for reference only. Actual product may vary.