The Atlantic redfish has no scales all over its body. Its flesh is firm, tender, less bony, juicy, delicious and has a bright color. The fish flesh contains rich protein, inorganic salts, iron, calcium, phosphorus and vitamins and other nutrients essential for the human body. The thick and firm flesh of this fish is suitable for a variety of cooking methods, such as stewing and steaming, which can maintain its original flavor and nutrition.