A close look at a fascinating species
Redfish, commonly known as "goldfish," is a white-fleshed fish characterized by its delicate flavor and unique texture, making it versatile and suitable for a multitude of recipes. While its survival was feared in 2010, it has once again become the king of the Gulf of St. Lawrence.
A remarkable return
With the decline of certain species in the St. Lawrence River, redfish is experiencing a resurgence in popularity. Once fished in large quantities in the 1970s, a moratorium was put in place in 1995 to protect it. But recently, the redfish population in Quebec has exploded, allowing for the return of its commercial fishery in 2024. Redfish has quickly become the most processed species at Pêcheries Gaspésiennes, and the company continually pursues its efforts to add value to and market this fish, which deserves to be better known.
Transformation and marketing
The processing plant quickly made redfish its flagship product. Redfish was introduced to Metro in 2024, and its popularity has only grown since. To meet the ever-increasing demand and interest, our team decided in 2025 to invest in a fully mechanized and automated processing line, providing a significant boost to the employees on the processing floor who previously processed all the redfish manually. Designed by Carsoe, an industry leader in processing plant equipment, this production line is state-of-the-art.
This mechanization and automation project, which takes place over 2 phases, aims to triple the original production of redfish.
It goes without saying that with the positive response from the public, buyers and distributors towards the redfish, the company is ready to multiply its efforts with the help of its valuable partners to further enhance and market this species.
How does the redfish differ from other fish found in the St. Lawrence?
A remarkable longevity
This fish reaches sexual maturity quite late. This stage is determined by the size of the individual and generally occurs around the age of 10. Redfish have a long lifespan compared to other saltwater species, which typically live for around 20 years. Many specimens live between 80 and 100 years.
A considerable abundance
While several species of shellfish and groundfish are declining in the St. Lawrence River, redfish are ubiquitous. Although their food source is becoming scarcer, they are abundant in the sea, as evidenced by the large quantities harvested by fishermen in a short period of time.
A competitive price
Compared to other bottom-dwelling fish species found in the St. Lawrence River, whose increasing scarcity can affect prices, redfish is abundant and its competitive price makes it a very attractive option for consumers. It's the perfect opportunity to enjoy a fresh, local, and delicious product while keeping costs down.
Great versatility
Redfish is the ideal choice for many recipes. Its delicate flavor and texture make it the perfect option for all types of cooking, seasonings, and side dishes.
Recipe inspiration
Quebec redfish fritters
Foods from Quebec
Panzanella and redfish salad on the plate
Ricardo Media Inc
Redfish fillet with lemon, olives and garlic
TANDEM Restaurant
Redfish fish and chips
Eat our St. Lawrence
Pan-fried redfish, peas and asparagus
CARIBOU Mag
Redfish with Meaux mustard
Radio-Canada
Pan-fried redfish and a variety of corn
Radio-Canada