Appearance and Identification
Red drum fish, Sciaenops ocellatus, is commonly known as American redfish. Despite the name, the fish has a silver grey body with a characteristic black spot near the tail base, which makes it easy to recognise. When processed into fillets the flesh is often treated with CO for colour enhancement, which produces the bright red appearance preferred in some international markets.
Nutritional Profile
Red drum is low in fat and high in protein, which suits it to lean diet positioning at retail. It carries balanced amino acids and a high level of flavour amino acids, which is why it tastes more savoury than many other commercial fish species.
Aquaculture in Zhuhai
Red drum farming was introduced to Zhuhai's Doumen and Jinwan districts in 2000 and has grown rapidly since. It is now among the top aquaculture species in the Pearl River Delta, supported by stable supply and rising demand.
Market Position
Red drum fillets compete well in both domestic and international markets, particularly in the United States and the EU. The combination of bright fillet colour after CO treatment, tender texture and boneless presentation suits grilling, steaming and pan frying.
Available Product Range
We supply red drum as whole round, GGS, skin on or skinless fillets, and portions and slices, under HACCP, ISO, BAP and FDA certification with 4,000 MT of cold storage behind the programme.
