I think I have a new favorite fish and kind of an unlikely one. It’s Acadian redfish (Sebastes fasciatus), also known as ocean perch. It’s unlikely because when I was in my teens I spent time lobster fishing and our bait was usually the carcasses of 
this fish, heavily salted and shipped from Canada. Nothing smelled much worse on a hot, windless summer day.
One of the reasons I like this particular species is that its population is very strong in the Gulf of Maine. Although redfish is currently not over-fished, the stocks crashed in the 1950’s as a result of over-harvesting. You can read more about this fish on NOAA’s FishWatch website.
The fillets come to us from Salt + Sea in Portland, ME. They have beautiful edible, pink skin, and cook up flaky and white with a mild flavor. Acadian redfish are awesome in fish tacos!
