The Atlantic redfish has no scales all over its body and is one of the world's high-quality redfish species. It is distributed in the waters from Honshu, Japan to California, the United States in the North Pacific Ocean. Its inhabiting depth ranges from 0 to 825 meters. It can grow up to 53 centimeters in length. It inhabits the bottom waters with rocky substrates. It is ovoviviparous. The juveniles are pelagic. Its living habits remain unclear. It is an edible fish with high economic value.

The Atlantic redfish is rich in nutrients. The protein content in its flesh is higher than that of ordinary fish. Besides containing all kinds of amino acids essential for the human body, it also contains inorganic salts, iron, calcium, phosphorus and vitamins and other nutrients essential for the human body. The flesh of the Atlantic redfish is thick and firm, tender, less bony, juicy, delicious and has a bright color. It is excellent both in appearance and taste. It can be pan-fried or steamed.