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Fish Species Index – Explore the Life Beneath the Surface
Here you’ll find an overview of the most common species swimming in the Trondheim Fjord – from fierce predators to hidden creatures that dwell along the seabed.
A Marine Adventure in the Heart of Trøndelag
The Trondheim Fjord – Norway’s third largest – stretches deep into the heart of Trøndelag, winding around the Fosen Peninsula with views of majestic mountains and vibrant coastal villages. This rich marine landscape is home to an incredible diversity of life, offering both seasoned anglers and curious beginners a glimpse into the treasures hidden beneath the surface. Over 140 species have been observed here, many of them fish that both challenge and reward the patient fisherman.
Fishing Encounters from the Deep – Predators and Hidden Treasures
Whether you’re casting a line from a boat near Indre Fosen, fishing from the rocks outside Trondheim, or exploring the fjord’s countless coves and bays, you’ll discover an underwater world full of surprises. From predatory fish like cod and pollock to bottom-dwelling mysteries like monkfish and redfish – the Trondheim Fjord offers world-class fishing experiences. With knowledge, respect, and a bit of luck, you’ll understand why this area is a beloved destination for fishing enthusiasts across Norway.
Monkfish (Lophius piscatorius)
The monkfish, also known as the anglerfish, is a fascinating deep-sea predator with unique features and a special place in Norwegian cuisine.Identification and Biology
- Appearance: Monkfish have a very large, broad head that makes up much of their body length. They have a huge mouth lined with sharp, inward-facing teeth. Their body is flattened with a narrow tail, and the skin is fringed with weed-like filaments—perfect camouflage on the seafloor.
- Size: The species can grow up to 2 meters long and weigh over 60 kg, though average specimens are much smaller.
- Behavior: Monkfish are bottom-dwellers found from coastal waters down to depths exceeding 1,000 meters. They are ambush predators, mainly feeding on fish but also taking crustaceans and squid. They use a modified fin ray like a “fishing rod” to lure prey within striking distance.
Distribution
- Habitat: Monkfish are found throughout the eastern North Atlantic, from the Barents Sea in the north to the Mediterranean and Black Sea in the south. They are common along the entire Norwegian coastline.
Cultural and Culinary Significance
- Food value: Despite its odd appearance, monkfish is prized for its firm, white flesh with a flavor reminiscent of shellfish. It is considered a delicacy in many cuisines.
- Historical view: In the past, monkfish were often discarded as “trash fish.” Today, they are highly sought after, both commercially and by sport fishers.
Fishing and Management
- Fisheries: Monkfish are commonly caught as bycatch, but targeted fisheries also exist. In 2020, over 2,000 tonnes of monkfish were landed in Norway.
- Conservation: The species is monitored to ensure sustainable harvesting, with regulations in place to protect it from overfishing.
Experiences and Encounters
- Diving: Lucky divers may spot a monkfish lying camouflaged on the seafloor, patiently waiting to ambush prey. Its bizarre appearance and hunting strategy make it an exciting find underwater.
Flatfish (Pleuronectiformes)
Flatfish are a group of bottom-dwelling species known for their asymmetrical bodies and exceptional ability to blend into the seabed.Identification and Biology
- Appearance: Flatfish are easily recognized by their flattened bodies with both eyes on one side of the head. Most species are right-sided, though some are left-sided. Their colors often match the ocean floor, helping them stay hidden from predators and prey alike.
- Size: Size varies significantly by species. For example, common dab rarely grows beyond 30 cm, while halibut can reach several meters in length.
- Behavior: These fish live on the seafloor, often partially buried in sand or mud. They are ambush predators that lie still and wait for small fish or crustaceans to come close.
Distribution
- Habitat: Flatfish are found in all oceans except the Southern Ocean. Globally, there are about 570 species. In Norwegian waters, 16 species are recorded, belonging to four families: true flounders, soles, scaldfish, and tonguefish.
Cultural and Culinary Significance
- Food value: Several species such as plaice and halibut are prized for their delicate, flaky meat and are considered culinary delicacies in many parts of the world.
Fishing and Management
- Fisheries: Flatfish are caught commercially using gillnets, trawls, longlines, and Danish seines. They are also popular targets for recreational rod fishing and hand lines.
- Management: Regulatory measures are in place to ensure sustainable harvest and to protect populations from overfishing.
Experiences and Encounters
- Diving: Divers frequently spot flatfish camouflaged on the seafloor, where they lie motionless while waiting to ambush prey.
Whiting (Merlangius merlangus)
Whiting is a member of the cod family, valued for its white, flaky meat and mild flavor.Identification and Biology
- Appearance: Whiting has a slender body with silvery skin and a small chin barbel. It features a distinct lateral line that curves above the pectoral fin.
- Size: Can grow up to 70 cm and weigh around 3 kg, though most are smaller.
- Habitat and behavior: Found on sandy and muddy seabeds at depths of 30 to 100 meters, whiting feeds mainly on small fish and crustaceans.
Distribution
- Habitat: Common in the northeast Atlantic, from the Barents Sea in the north to the coast of Portugal in the south.
Cultural and Culinary Significance
- Food value: Whiting is a popular food fish across Europe, known for its tender white flesh and subtle taste.
Fishing and Management
- Fisheries: Caught commercially using trawls, gillnets, and longlines.
- Management: Stocks are monitored to ensure sustainable harvesting practices.
Recreational Fishing
- Sport fishing: Whiting is a favorite among coastal anglers and offers fun, accessible fishing opportunities.
Atlantic Halibut (Hippoglossus hippoglossus)
Atlantic halibut, also known as hellefisk in Norwegian, is the largest of all flatfish and a prized catch among both commercial and recreational fishers.Identification and Biology
- Appearance: Halibut has a long, oval, and flattened body with both eyes located on the right side. The upper side ranges from dark brown to olive green, while the underside is white.
- Size: This species can exceed 3 meters in length and weigh up to 300 kg.
- Habitat and behavior: Young halibut are often found in shallow waters (less than 50 meters), while large adults inhabit deeper zones between 300 and 2000 meters. A fierce predator, it feeds on fish and crustaceans.
Distribution
- Habitat: Widespread across the North Atlantic Ocean, from Svalbard and Greenland in the north to the Bay of Biscay in the south.
Cultural and Culinary Significance
- Food value: Atlantic halibut is highly prized for its firm, white flesh and delicate flavor. It is considered a gourmet delicacy, often served on special occasions.
Fishing and Management
- Fisheries: Targeted by both commercial fleets and recreational anglers. Due to its slow growth and late maturity, halibut is vulnerable to overfishing.
- Management: Protective measures include a national closed season from December 20 to March 31, during which all halibut fishing is prohibited in Norway.
Recreational Fishing and Observation
- Sport fishing: Halibut is a sought-after trophy among anglers, especially in Northern Norway, where it can be caught in shallower waters during the summer months.
Atlantic Salmon (Salmo salar)
Atlantic salmon is a remarkable migratory species, admired for its epic journeys between freshwater and the sea, and cherished for its ecological and culinary significance.Identification and Biology
- Appearance: Streamlined body with silver skin and dark spots across the back and upper flanks. During spawning, males develop a distinctive hooked jaw and darker coloration.
- Size: Adult salmon vary widely in size but can grow up to 150 cm and weigh over 30 kg. Average individuals are typically 70–100 cm long and weigh between 3–15 kg.
- Life cycle: As an anadromous species, salmon hatch in freshwater rivers, migrate to the sea to mature for 1–4 years, then return to their natal river to spawn. At sea, they feed primarily on fish and crustaceans.
Distribution
- Habitat: Native to rivers draining into the North Atlantic, including regions in both North America and Europe. In Norway, wild salmon are found in numerous rivers along the entire coastline.
Cultural and Culinary Significance
- Food value: Salmon is highly prized for its rich, flavorful, and nutritious meat, full of omega-3 fatty acids and vitamin D. It’s commonly enjoyed fresh, smoked, or cured (gravlax), and features prominently in both traditional and modern dishes.
- Aquaculture: Norway is one of the world’s leading producers of farmed salmon, which plays a significant role in the national economy. While aquaculture ensures year-round availability, it also raises important sustainability and environmental concerns.
Fishing and Management
- Fisheries: Salmon fishing is a popular activity, both commercially and among sport anglers. In Norway, salmon fishing is strictly regulated with seasonal limits and quotas to ensure sustainability.
- Management: Wild salmon conservation efforts include habitat restoration, controlled fishing practices, and ongoing population monitoring to safeguard the species.
Experiences and Observation
- Sport fishing: Salmon fishing in Norwegian rivers is a thrilling pursuit that draws anglers from all over the world.
- Nature observation: Witnessing salmon migration and spawning in the wild is a breathtaking natural event that captivates wildlife enthusiasts and nature lovers alike.
Ling (Molva molva)
Ling is a large predatory fish in the cod family, known for its elongated body and its value both as a food fish and in commercial fishing.Identification and Biology
- Appearance: Ling has a long, slender body with a small chin barbel. It features two dorsal fins—the first is short and rounded, while the second is long and even in height. Its coloration ranges from brownish to greenish with marbled patterns on the back, and a lighter underside.
- Size: Ling can grow up to 2 meters in length and weigh as much as 45 kg.
- Life cycle: Ling is a bottom-dwelling fish that prefers hard seabeds at depths of 100 to 400 meters, but may also be found as deep as 1,000 meters. It is an active predator feeding on fish such as cod, herring, and flatfish, as well as crustaceans and squid.
Distribution
- Habitat: Found in the northeastern Atlantic Ocean, from the Barents Sea and Iceland southward to the Bay of Biscay, including the North Sea and parts of the Mediterranean.
Cultural and Culinary Significance
- Food value: Ling is appreciated for its firm, white flesh and mild flavor. It can be prepared in various ways including steaming, frying, and baking. In some cultures, it’s also used in traditional dishes like lutefisk.
Fishing and Management
- Fisheries: Ling is commercially caught using trawls, gillnets, and longlines, and is also a popular target for recreational anglers. Due to its slow growth and late maturity, it is vulnerable to overfishing.
- Management: Sustainable management of ling stocks requires strict regulations, including catch quotas and the protection of spawning grounds.
Experiences and Observation
- Sport fishing: Ling is a prized catch among sport fishers, valued for its size and fighting strength. It is often caught in deep waters near wrecks or rocky structures.
Pollack (Pollachius pollachius)
Pollack is a member of the cod family, valued for its delicate white meat and significance in both commercial and recreational fishing.
Identification and Biology
- Appearance: Pollack has an elongated body without a chin barbel and a pronounced underbite. It is distinguished from saithe (coalfish) by its curved lateral line that arches over the pectoral fin. Its back is dark, while the sides and belly are silvery grey.
- Size: It can grow up to 130 cm in length and weigh up to 18 kg, though it is usually smaller.
- Behavior: Pollack is a predatory fish that lives both pelagically and near the bottom, often at depths between 40 and 100 meters. It feeds mainly on smaller fish such as herring and sandeels, as well as crustaceans.
Distribution
- Habitat: Found in the northeastern Atlantic Ocean, from Morocco and the Mediterranean in the south to Iceland and Northern Norway in the north. In Norway, it is common along the coast and in fjords from Skagerrak to Finnmark.
Cultural and Culinary Significance
- Food value: Pollack is prized for its firm, white flesh and mild flavor. It is commonly used in dishes such as fish casseroles, fish cakes, and can also be grilled or pan-fried.
Fishing and Management
- Fisheries: Caught both commercially and by recreational anglers, pollack is known for its strength and speed, making it a favorite among sport fishers.
- Management: Considered a resilient species, pollack is listed as LC (Least Concern) on the Norwegian Red List. Its populations are monitored to ensure sustainable harvesting.
Experiences and Observation
- Sport fishing: Pollack is a sought-after species among anglers, known for its fighting spirit and decent size. It is commonly caught along the coast near underwater structures like reefs and wrecks.
European Hake (Merluccius merluccius)
European hake, also known simply as hake, is a predatory fish from the Merlucciidae family, widespread in European waters and highly prized for its delicate meat.Identification and Biology
- Appearance: Hake has a slender, elongated body with silver-grey sides and a darker back. It features a relatively large head with powerful jaws and sharp teeth, well-suited to its role as a predator.
- Size: It can grow up to 140 cm and weigh over 15 kg, though most individuals range between 50–100 cm.
- Behavior: Hake is a nocturnal predator, feeding mainly on other fish and squid. During the day, it stays near the seabed at depths between 100 and 300 meters, rising in the water column at night to hunt.
Distribution
- Habitat: Found in the eastern Atlantic Ocean, from Northern Norway and Iceland down to Mauritania, including the entire Mediterranean. In Norway, it is most common along the coast up to the Lofoten Islands.
Cultural and Culinary Significance
- Food value: Hake is highly valued for its firm, white, and mild-flavored meat. It is often used in fish soups, grilled, or pan-fried, and is a staple in many European cuisines.
Fishing and Management
- Fisheries: Hake is commercially harvested using trawls, gillnets, and longlines. It is also popular among recreational anglers, especially in regions where it is abundant.
- Management: Hake stocks are monitored to ensure sustainable fishing. Quotas and regulations have been implemented in several countries to protect the species from overfishing.
Experiences and Observation
- Sport fishing: Hake is a sought-after target among sport fishers due to its size and fighting spirit. It is commonly caught in deep waters near underwater structures like wrecks and rocky areas.
Mackerel (Scomber scombrus)
Mackerel is a fast-swimming schooling fish from the mackerel family, known for its distinctive stripes, high nutritional value, and importance in both commercial fishing and traditional Norwegian cuisine.Identification and Biology
- Appearance: Mackerel has a streamlined, torpedo-shaped body with a metallic sheen and dark, wavy stripes along its back. Its belly is light and shiny. It lacks a swim bladder, which means it must keep moving to stay afloat.
- Size: Mackerel typically measures between 30–50 cm, but can grow up to 70 cm and weigh more than 3 kg.
- Behavior: Mackerel lives in the open ocean and forms large schools. It is a swift swimmer and migrates seasonally between spawning grounds, feeding areas, and overwintering zones. Its diet includes plankton, crustaceans, and small fish.
Distribution
- Habitat: Found in the northeastern Atlantic Ocean, from North Africa to Iceland and the Barents Sea. In Norway, it is especially common in summer when large schools enter coastal and fjord areas to feed.
Cultural and Culinary Significance
- Food value: Mackerel is rich in omega-3 fatty acids, vitamin D, and protein. It is popular grilled, pan-fried, or smoked, and has a long tradition in Norwegian food culture — especially as “smoked mackerel” and “mackerel in tomato sauce.”
Fishing and Management
- Fisheries: Mackerel is an important commercial species in Norway and across Europe. It is mainly caught using purse seines and trawls. Recreational fishing is also common using rod or trolling gear.
- Management: The mackerel stock is regulated through international agreements and quotas to ensure sustainable fishing. Norwegian authorities and ICES monitor populations closely.
Experiences and Observation
- Recreational fishing: Mackerel fishing is a favorite summer pastime along the Norwegian coast. It’s easy to spot when chasing prey near the surface and readily bites lures and bait.
European Plaice (Pleuronectes platessa)
European plaice is one of the most well-known and prized flatfish in Norway, valued both as a food fish and a favorite target for recreational fishing along the coast.Identification and Biology
- Appearance: The plaice has a flat, oval-shaped body with both eyes on the right side. Its upper side is brown with distinctive red or orange spots, while the underside is white. The skin on the eye side is smooth and scaleless.
- Size: Can reach up to 1 meter in length and weigh over 7 kg, though it typically measures between 30 and 50 cm.
- Behavior: Plaice lives on sandy and muddy bottoms where it camouflages to ambush prey such as ragworms, shellfish, crustaceans, and small fish. It is mainly active at night.
Distribution
- Habitat: Found in the northeastern Atlantic, from the Mediterranean to the Barents Sea. In Norway, it is common from the Skagerrak to Finnmark, especially in shallow coastal areas.
Cultural and Culinary Significance
- Food value: Plaice is a popular food fish, prized for its delicate white meat. It features in many classic dishes and is especially well known as a breaded and fried favorite — both at home and in restaurants.
Fishing and Management
- Fisheries: Caught both commercially and recreationally using nets, bottom trawls, and rod and line. It is an important coastal species in many European countries.
- Management: Plaice stocks are monitored by ICES and national fisheries authorities, with catch quotas in place to ensure sustainable management.
Experiences and Observations
- Recreational fishing: A favorite among sport fishers targeting flatfish. Often caught in shallow water from boat, pier, or beach – especially in the summer season.
Saithe / Coalfish (Pollachius virens)
Saithe, also known as Coalfish, is a fast-swimming predator in the cod family. It’s recognized for its bold flavor, darker meat, and important role in both traditional Norwegian cuisine and modern seafood dishes.Identification and Biology
- Appearance: Saithe has a sleek, powerful body with a dark back, silvery sides, and a straight lateral line that sets it apart from its cousin, the pollack. It has no chin barbel and features a sharply pointed snout.
- Size: Can reach up to 130 cm in length and over 20 kg in weight, though most are between 60 and 90 cm.
- Behavior: A pelagic schooling fish, saithe feeds on small fish and crustaceans. It thrives in coastal and open-sea waters, usually found at depths ranging from 0 to 300 meters.
Distribution
- Habitat: Found in the northeastern Atlantic from Spain to the Barents Sea. Saithe is common along the entire Norwegian coastline, especially in Trøndelag and Northern Norway.
Cultural and Culinary Significance
- Food value: Saithe has darker flesh and a stronger flavor than cod or haddock. It’s commonly used in fish stews, baked or pan-fried fillets, and is often found smoked or as salt-cured klippfisk in traditional dishes.
Fishing and Management
- Fisheries: A vital species in Norway’s fishing industry, saithe is caught with Danish seines, gillnets, longlines, and purse seines. It’s also popular among recreational anglers and often used as bait for larger predators.
- Management: Stocks are closely monitored by Norwegian and international fisheries authorities. Quotas and regulations support sustainable harvesting.
Recreational Fishing and Experiences
- Sport fishing: Saithe is known for its power and speed, offering a thrilling experience on the rod. It’s readily caught along the coast, especially in deep areas with current, using lures, jigs, or pilkers.
Herring (Clupea harengus)
Herring is a schooling fish in the Clupeidae family and one of the most important fish resources in the North Atlantic. It has played a central role in Norwegian coastal culture, economy, and culinary traditions for centuries.Identification and Biology
- Appearance: Herring has a slender, silvery body with a darker back and large, reflective scales. It lacks a lateral line and has large eyes adapted for life in dense schools.
- Size: Typically 20–35 cm in length and up to 500 grams. Some individuals can grow even larger.
- Behavior: Herring lives pelagically in large, tight schools. It migrates over long distances between spawning, feeding, and overwintering grounds. Its diet consists mainly of zooplankton and small crustaceans.
Distribution
- Habitat: Found throughout the North Atlantic, including the North Sea, Norwegian Sea, and Barents Sea. In Norway, both coastal spring-spawning herring and the major Norwegian spring-spawning stock inhabit different zones from fjords to deeper offshore waters.
Cultural and Culinary Significance
- Food value: Herring is rich in omega-3 fatty acids, vitamin D, and B12. It is a staple in traditional Norwegian cuisine, commonly served as salted, pickled, in tomato sauce, or smoked. Herring dishes are also central to Christmas and Easter meals.
Fishing and Management
- Fisheries: Herring is of high commercial importance, mainly caught with purse seines and pelagic trawls. Historically, herring fisheries shaped the development of many Norwegian coastal communities.
- Management: International agreements and quotas regulate herring harvests to ensure sustainability. ICES and Norwegian authorities continuously monitor stock health.
Experiences and Observations
- Recreational fishing: Herring fishing is a popular pastime from piers and boats, especially in winter and early spring. Using herring jigs and small lures often yields impressive catches when the schools move in.
Sea Trout (Salmo trutta m. trutta)
Sea trout is the anadromous form of brown trout, a highly prized game fish known for its silvery sheen, fascinating migratory lifestyle, and strong connection to Norwegian rivers and fjords.Identification and Biology
- Appearance: At sea, sea trout resembles Atlantic salmon with its silver body and dark spots. During spawning, its color darkens and the spot pattern becomes more pronounced. It generally has a thicker body and a sturdier tail base than salmon.
- Size: Typically weighs between 0.5 and 4 kg, but can exceed 10 kg in some rivers and fjords.
- Behavior: Sea trout spawns in freshwater and spends its juvenile years in rivers before migrating to sea after 1–3 years. It feeds in nearby fjords and coastal waters, often returning multiple times to the same river to spawn throughout its life.
Distribution
- Habitat: Found along the entire Norwegian coast, with the highest density between Rogaland and Troms. It thrives in rivers with good water flow and spawning grounds, as well as sheltered fjords and nearshore feeding areas.
Cultural and Culinary Significance
- Food value: The flesh ranges from pink to deep red, with a mild flavor and firm texture. Sea trout is often grilled, smoked, or baked – considered a delicacy in many Norwegian households, especially when wild-caught.
Fishing and Management
- Fisheries: A favorite among sport anglers, sea trout is targeted using flies, lures, and natural bait. Many rivers have designated fishing zones and strict rules to protect local populations.
- Management: Due to threats like farmed salmon escapees, hydropower development, and climate change, several stocks are considered vulnerable. Strict regulations govern fishing and smolt stocking to preserve healthy populations.
Experiences and Observations
- Sport fishing: Sea trout fishing offers unforgettable nature experiences – whether you’re wading in twilight fjords or casting in a roaring river come spring. A true classic among Norwegian anglers.
Atlantic Wolffish (Anarhichas lupus)
Atlantic wolffish, also known as catfish or wolf eel, is a powerful bottom-dwelling predator with a fierce appearance and crushing bite that has made it famous among sport anglers and seafood lovers alike.Identification and Biology
- Appearance: The wolffish has an elongated body with a broad, powerful head and strong jaws lined with rounded, crushing teeth – ideal for feeding on crabs, sea urchins, and mollusks. Its body is bluish-grey to brown with dark stripes or spots, and it features a long dorsal fin that runs nearly the entire length of its back.
- Size: Can grow up to 120 cm in length and weigh over 20 kg, but most individuals range between 3 and 10 kg.
- Behavior: A benthic (bottom-dwelling) species, wolffish are often found in fjords and on the continental shelf, at depths from 20 to over 500 meters. They are territorial and prefer rocky areas with good hiding spots and a steady supply of shellfish.
Distribution
- Habitat: Found in the North Atlantic, from New England and Greenland in the west to the Barents Sea in the east. Along the Norwegian coast, they are common from Trøndelag northward.
Cultural and Culinary Significance
- Food value: Wolffish offers firm, white meat with a mild flavor and high protein content. It holds together well during cooking, making it ideal for pan-frying, stews, or wok dishes – a great alternative to cod or halibut.
Fishing and Management
- Fisheries: Caught both commercially and recreationally using longlines, handlines, and gillnets. Often a valuable bycatch in bottom trawl fisheries.
- Management: Stocks are closely monitored, and various regional regulations exist to ensure sustainable harvesting and protect spawning populations.
Experiences and Observations
- Recreational fishing: Catching wolffish is a thrilling experience – especially when you feel the raw power of its bite. It’s often found near rocky seabeds in deeper waters, particularly in Northern Norway.
Atlantic Cod (Gadus morhua)
Atlantic cod, known simply as cod, is one of the most iconic and economically important fish species in Norway—famous for its mild flavor, long-standing role in Norwegian fisheries, and deep connection to coastal culture.Identification and Biology
- Appearance: Cod has a robust body with three dorsal fins and two anal fins. A distinctive feature is the single chin barbel. Its coloration ranges from olive green and brown to reddish, often with a mottled pattern and a pale belly.
- Size: Can grow up to 180 cm long and weigh over 50 kg, though most commonly ranges between 40 and 100 cm.
- Behavior: Cod lives both pelagically and near the seafloor, and is an opportunistic predator feeding on fish, mollusks, and crustaceans. It spawns in large schools, especially along the Norwegian coast during winter and spring.
Distribution
- Habitat: Cod is found throughout the northern Atlantic Ocean, from North America to the Barents Sea. In Norway, it is common from Skagerrak to Finnmark, with major spawning grounds off the Lofoten Islands.
Cultural and Culinary Significance
- Food value: Cod is one of the most consumed fish in Norway, prized for its white, flaky meat and mild flavor. It is used in everything from fish cakes and dried cod to traditional dishes like lutefisk and bacalao.
Fishing and Management
- Fisheries: Cod is the backbone of Norwegian fisheries and has been harvested for centuries. It is caught using gillnets, trawls, longlines, and handlines—by both commercial and recreational fishers.
- Management: Cod stocks are tightly regulated through quotas, seasonal closures, and protected zones. The skrei (migratory cod from the Barents Sea) population is of particular importance and is closely monitored.
Experiences and Observations
- Recreational fishing: Cod is easily accessible along the coast and is a favorite among hobby anglers. The seasonal skrei fishery in Lofoten offers a unique experience that draws both locals and tourists alike.
Redfish (Sebastes norvegicus)
Redfish, also known as Ocean Perch or Golden Redfish, is a deep-sea species recognized by its vibrant red color and its culinary and commercial significance in Norway.Identification and Biology
- Appearance: Redfish has a deep body, large mouth, and prominent eyes – adaptations for deep-sea life. Its color ranges from bright red to orange, and it has a spiny dorsal fin. The skin is tough and coarse, giving the fish a rugged, deep-water look reminiscent of cod or wolffish.
- Size: Can grow up to 1 meter in length and weigh over 10 kg, though most specimens are between 30 and 60 cm.
- Behavior: Redfish lives at depths between 100 and 500 meters, but can be found as deep as 1000 meters. It grows slowly and can live over 60 years. Its diet includes crustaceans, small fish, and plankton.
Distribution
- Habitat: Found in the North Atlantic Ocean, from the Bay of Biscay to the Barents Sea. In Norway, it is common in deep fjords and offshore continental shelf areas, especially in Central and Northern regions.
Cultural and Culinary Significance
- Food value: Redfish offers firm, pinkish-red meat with a mild and slightly sweet flavor. It’s popular as fillet, baked or grilled, and also used in soups and stews. Its red hue makes it stand out at the fish counter.
Fishing and Management
- Fisheries: Redfish is mainly caught with bottom trawls and Danish seines, but also with jigs and lines. Due to its late maturity and long lifespan, it is highly vulnerable to overfishing.
- Management: Fishing bans and strict quotas have been implemented to rebuild stocks. ICES continues to recommend cautious management to ensure sustainability.
Experiences and Observations
- Recreational fishing: Redfish is caught from boats using jigs or natural bait at great depths. It puts up a good fight and is sought after by anglers with the gear and access to deep-water spots.
