You don’t have to be a fish lover to enjoy eating Red perch. It has a mild flavor that isn’t fishy and a firm texture that holds up to a variety of cooking techniques. Baking the fish gives you lots of flexibility in terms of building the flavors in the dish, while maximizing fish’s heart-healthy benefits. Red perch is mild tasting yet a bit sweet, with a moderately firm texture. The meat is lean, moist and flaky.

Large Red perch develop a coarse texture. Deepskinned ocean perch with the fat line removed has the most delicate flavor. The flesh is white, though not as light as cod, and it turns opaque white when cooked. Whole fish may have bulging eyes and distended air bladders, which is a result of being brought up from great depths, not an indication of poor quality.

Red perch (Sebastes norvegicus)

Red perch is loaded with various amounts of nutrients, protein and vitamins that provides enormous health benefits. It could be added to the diet in terms of soups, stews, chowders by boiling or deep frying. The cooked Red perch has delicate, mild and sweet flavor.

In 100 grams of cooked Red perch (Sebastes norvegicus), we could find:


91 kcal

Nutritional value

From Carbohydrate 0
From Fat 8.3
From Protein 82.7
Protein 19.4 g

Fats & Fatty Acids

Total Fat 0.9 g
Saturated Fat 0.2g
Monounsaturated Fat 0.2g
Polyunsaturated Fat 0.4g
Total Omega-3 fatty acids 293 mg
Total Omega-6 fatty acids 11mg


Vitamin A 30.0 UI
Vitamin C 1.7mg
Vitamin E 0.2mg
Vitamin K 0.1mcg
Thiamin 0.1mg
Riboflavin 0.1mg
Niacin 1.5mg
Vitamin B6 0.1mg
Folate 5.0mcg
Vitamin B12 1.9mcg
Pantothenic Acid 0.7mcg
Choline 65mg


Calcium 80mg
Iron 0.9mg
Magnesium 30mg
Phosphorus 200mg
Potassium 269mg
Sodium 62mg
Zinc 1.1mg
Copper 0.2mg
Manganese 0.7mg
Selenium 12.6mcg


Cholesterol 90mg

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