Sweet flavour and high fat content
Bight Redfish fishing
The Bight Redfish Centroberyx gerrardi are wild caught in the pristine waters of the Southern Ocean. These schooling fish are found in the deep cold waters around reefs and near the bottom of the ocean floor.
These fish are either line caught in the Great Australian Bight between Port Lincoln and Ceduna, or caught using trawl vessels in strictly controlled areas around South Australia.
Reasons to add it to your order
The Bight Redfish we select are caught and killed using the Japanese iki jime method. This method is not only the most humane way, but also maintains quality and longer shelf life.
The cold oceanic habitat gives the Bight Redfish a clean fresh flavour, and being small in size gives it a sweet flavour compared to larger fish. The Bight Redfish has a high fat content making it highly sought after by chefs.
The Bight Redfish fishery is regularly audited and monitored by the South Australian Government.
Our fishermen use fishing gear such as long lines, and hook and line, which limit catch rates.
The trawl Bight Redfish fishery is managed by a quota system that includes a limited number of boats permitted to fish the species in zoned areas.
This sweet flavoured fish has a white appearance with a high oil content making the flesh moist and rich in omega-3 ‘essential fat’. The Bight Redfish is sashimi grade, therefore its premium quality flesh can be enjoyed raw. It can also be used for a broad range of cooking techniques, such as smoking, baking, frying, BBQ-ing, grilling and using the bones for fish stock.
How to handle
- For longer lasting shelf life keep in its whole form until ready for use.
- To avoid spoiling, do not expose flesh to fresh water.
- Wrap unused fish tightly in plastic wrap and store between 2-5⁰
Tips from our fishermen
For optimum freshness and to prevent the fish from drying out, store it on a drip tray or plate sitting on ice in a sealed container in the refrigerator.
Technical - Bight Redfish
Spieces: Centroberyx gerrardi
- Line caught
- Fresh or frozen whole
- Grading 1-2kg, 2-3kg, 3kg+
- IQF – individually quick frozen to -30°C
- Year round
- Fresh – Random weight packing in polystyrene carton
- Frozen – Random weight packing (average 12kg) in cardboard carton
- Fresh – air freight
- Frozen – air or sea freight