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🌊 Marine 🍽️ Edible 🌡️ Temperate

Norway redfish

Sebastes viviparus Krøyer, 1845
Max Length
66.5 cm
Max Weight
1.0 kg
Lifespan
40 yrs
Trophic Level
4
Depth
50–300 m
Climate
Temperate
Resilience
Very low
Vulnerability
71.00/100
Typical Length
25 cm
Depth Zone
demersal

📖 Overview

Inhabit rocky bottoms, close to the shore, between 10 and 150 m, but also recorded at 760 m . Live in shoals and moves closer to the shore in the summer . Feed on various small crustaceans and young fishes . Viviparous .

Scientific Name
Sebastes viviparus
Authority
Krøyer, 1845
Habitat
Marine
Climate
Temperate
Body Shape
Short and / or deep
Max Length
66.5 cm
Max Weight
1 kg
Lifespan
40 years
Depth Range
50–300 m
Trophic Level
4
Resilience
Very low
Vulnerability
71.00/100
Salinity
30–40 ppt

🐟 Physical Description

: short and / or deep.

🌀 Behaviour

Behavioural data for Norway redfish is currently being reviewed.

🦐 Diet

Diet information for Norway redfish is currently being compiled.

🥚 Reproduction

🐣 Ovoviviparous
Size at Maturity
12.5cm TL

Ovoviviparous.

🌍 Habitat & Distribution

Marine; demersal; depth range 50 - 300 m . Temperate; 71°N - 50°N, 50°W - 21°E Northeast Atlantic: Norwegian coast from Kattegat to Tanafjord in Finnmark, rare off Bear Island, northern part of North Sea, around Shetland Islands, Scotland, northern England, Wales and Ireland, rare in the English Channel; Rockall Bank, common around Faroes and Iceland; sporadic off East Greenland.

🌿 Ecology

Zone Preferences
🌊 Marine ⬇️ Benthic
Trophic Level
4±0.67
Food Items

various small crustaceans and young fishes (Ref

📐 Morphometrics

Length–Weight Relationship: W = 0.01148 × L3.05 (TL)
Max TL
66.5cm
Max Weight
1,000g

🌡️ Water Parameters & Tolerance

Salinity Range
30–40ppt

📊 Population Risk & Fisheries

Population Resilience
Very low
Minimum doubling time
Fishing Vulnerability
71.00/100
High vulnerability
Trophic Level
4
Apex / Top predator
Body Shape
Short and / or deep
Climate Zone
Temperate
Described By
Krøyer, 1845

🍽️ Edibility & Flavour

"Norway redfish is an edible species."

✗ Not for Raw
✓ Fresh Indicators
  • Clear, bright eyes — cloudy eyes indicate age
  • Firm flesh that springs back when pressed
  • Fresh ocean smell, never strong or ammonia-like
  • Bright red or pink gills, not grey or brown
  • Shiny, moist skin with scales tightly attached
✗ Avoid If
  • Cloudy or sunken eyes
  • Strong fishy or ammonia odour
  • Soft, mushy flesh that doesn't spring back
  • Discoloured or dry flesh
Best Cooking Methods
Baking Grilling Pan-frying

Nutrition

Per 100g cooked — Source: USDA FoodData Central

Nutrient Amount
Protein 17.7 g
Omega-3 (total) 883 mg

🔬 Mercury Safety

Mercury data for Norway redfish has not yet been assigned. Please consult FDA/EPA guidance for general seafood safety advice.

🌿 Sustainability

Best Choice
Healthy stocks, low impact
Good Alternative
Well-managed, minor concerns
Use Caution
Check sourcing and season
Avoid
Overfished or high impact

🌐 Names & Taxonomy

Language Common Names
🇬🇧English Norway haddock · Norway haddock or small redfish · redfish
🌍CYM Pysgod Coch Norwy · pysgodyn coch Norwy
🇩🇰Danish Lille Rødfisk
🇩🇪German Kleiner Rotbarsch
🇫🇮Finnish Pikkupunasimppu
🇫🇷French Petit sébaste
🌍ISL Litli karfi
🇳🇱Dutch kleine roodbaars
🌍NNO lusuer · småuer
🌍NOB lusuer · småuer
🇳🇴Norwegian Lusuer
🇵🇱Polish Karmazynek
🇸🇪Swedish Mindre kungsfisk

Scientific Synonyms

Scientific Name Author Year Status
Sebastes marinus viviparus Krøyer 1844 Synonym

🗺️ Global Occurrence Map

Occurrence records from the Global Biodiversity Information Facility (GBIF) — 15 records indexed .

Occurrence density from GBIF View GBIF records ↗

👥 Community & Contribute

Aquareap Community Observations
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View all observations for Norway redfish ↗
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