Everything you need to know about New Brunswick’s redfish fishery
Everyone is rebranding in 2025 and apparently fisheries are no exception.
New Brunswick’s redfish fishery, closed for the last thirty years due to overfishing, is stepping into 2025 as the newest, hottest, sustainable fishery in Atlantic Canada.
Seafood is constantly proving to be a story of resilience. And evidence of how science and industry can work together to show that sustainability can lead to both economic and environmental wins.
Whether you’re a seafood lover, a home chef, or just someone who’s curious about what’s new in the world of sustainable food, I think you’re going to be intrigued by this story of redfish revival.
What Happened to Redfish in the First Place?
Back in the day, redfish was abundant in Atlantic Canada. But like many fisheries around the world, it faced challenges. Overfishing and poor management practices caused stock levels to drop below sustainable levels and ultimately, the fishery was closed. It was a tough lesson, but one that paved the way for a brighter future.
Because the closure ultimately worked.
Today, the redfish population is BOOMING - scientists estimate the population hit a whopping 5 million tons at their peak!
It took years of hard work, data collection, and collaboration between fishermen, scientists, and the Department of Fisheries and Oceans.
Dominic Genest, a third-generation fisherman from Caraquet, New Brunswick, puts it best: “As a fisherman, I want to help the fishery and build it and make it better than it was. Everything is not guaranteed on the planet; you’ve got to work to make it better.”
Together, they’ve designed a fishery with sustainability at its core, complete with quotas, monitoring, innovative gear improvements, and bycatch mitigation measures.
For New Brunswick’s fishermen like Dominic, the re-opening of the redfish fishery marks an important step toward diversification and resilience in an industry often shaped by uncertainty. Historically, many fishermen in the region have relied heavily on single-species fisheries like shrimp, which can be risky due to the unpredictability of the seafood industry. Factors such as climate change, fluctuating market demands, and regulatory restrictions can significantly impact the availability, profitability, and sustainability of individual species.
By adding redfish to their portfolios, fishermen reduce their reliance on any one species, effectively insulating themselves from market and environmental shocks. This diversification strategy ensures that if one fishery faces challenges—such as a drop in shrimp prices or a climate-related population decline—they have other revenue streams to sustain their businesses. A varied catch portfolio also allows fishermen to adapt more easily to changing consumer preferences, keeping their operations viable in an ever-evolving seafood marketplace.
And let’s not forget about the economic ripple effects. The return of redfish isn’t just good news for fishermen—it’s a boon for the entire supply chain. From processors and gear suppliers to seafood counters and restaurants, the resurgence of this fishery is creating opportunities across the board. It brings a renewed sense of purpose to coastal communities, with jobs and economic benefits rippling outward to touch nearly every corner of the seafood sector.
For chefs, redfish is a dream come true. It's firm, mild, and versatile flesh makes it a blank canvas ready to be transformed by any marinade, spice blend, or cooking technique you can imagine. Whether grilled, pan-seared, baked, or fried, it’s a fish that can elevate any dish. Dominic himself says it’s one of his favorites—and if there’s one person whose seafood recommendations you can trust, it’s a fisherman.
If you’ve never cooked redfish before, now’s the time to give it a try. Not only are you supporting a sustainably managed fishery, but you’re also joining in on a deliciously Canadian comeback story. Think crispy redfish tacos, oven-baked fillets with lemon and herbs, or even a seafood chowder that warms your soul.
For seafood lovers like me, this revival is a reminder of why we love the ocean and the resilient food system it provides the world. It’s about honoring that connection and celebrating the people who work tirelessly to bring this delicious protein to our plates.
