IS “RED” FISH REALLY RED?

Redfish is a common name we all use. But why is it “red” and what kind of fish is it? Let’s unravel this mystery.

Red fish is a non-scientific name for two types of fish: sturgeon and salmon family. And, interestingly, this name has nothing to do with the color of the meat. Fish with both white and pink meat are considered red.

They are united by a low calorie content, a large number of polyunsaturated macronutrients and a distinct taste. In addition, each species has its own characteristics, which depend on the way of feeding and living conditions of the fish.

P.S. And the red color of the meat of some types of fish has a scientific explanation! The content of astaxanthin, a powerful antioxidant and carotenoid, gives the fish its striking color.