Viceroy

Often called “the king of fish” in Asturias and Galicia, the red scorpionfish ( Beryx decadactylus ) combines firm, juicy white flesh with a delicate flavor reminiscent of shellfish.

What is the Viceroy? 

The red porgy is a bony fish of the Berycidae family. Its scientific name is Beryx decadactylus , although throughout Spain it receives multiple names that can cause confusion, such as cachucho , dorada hembra , palometa roja or alfonsino (although, as we will see, they are not the same).

Why is it red and does it have such big eyes?

Its appearance is unmistakable and reflects a perfect adaptation to its environment:

• Bright red color: It allows him to camouflage himself in the depths where red light does not penetrate, making him invisible to predators.
• Enormous eyes: Designed to capture the minimum amount of light available at hundreds of meters deep.
• Tall, compressed body: With rough scales and meat that holds a highly prized infiltration of fat.

Viceroy vs. Alfonsino: What are the differences?

This is the most common question. The Alfonsino ( Beryx splendens ) is often sold under the name "viceroy," but there are key differences in quality and morphology:

1. The shape: The legitimate viceroy (B. decadactylusThe Alfonsine is taller and more robust ("chubbier"). The Alfonsine is longer and more fusiform.
2. The thorns: The viceroy has stronger spines in its dorsal fin.
3. Cuisine: Although both are excellent, the viceroy has a more flaky texture and greater juiciness due to its fat percentage, which makes it more highly valued in the market.

Habitat and Diet: The secret to its flavor

The viceroy is a deep-sea dweller , usually moving between 200 and 600 meters in the cold waters of the Atlantic and Pacific.

In Spain, it is especially famous in the area of ​​the "El Cachucho" Bank (the Le Danois underwater mountain, off the coast of Asturias), the first Marine Protected Area in Spain.

What does the viceroy taste like?

Its flavor has unique nuances, and the reason lies in its diet. The viceroy is a voracious carnivore that feeds primarily on:

• Seafood (prawns, shrimp, small crayfish).
• Cephalopods.
• Small fish.

This diet, rich in crustaceans, is responsible for the fact that, when cooked, its meat releases aromas and flavors that subtly recall seafood , making it an exquisite delicacy.

Nutritional Value and Health Benefits

From a nutritional standpoint, the red snapper is a semi-fatty fish . This means it's the perfect middle ground: it's juicier than a lean white fish (like hake) but lighter than an oily fish (like salmon).

It is an exceptional source of high biological value protein and healthy fatty acids.

Nutritional Information (Approx. per 100g of edible portion)

Featured Benefits

• Healthy heart: Its Omega-3 content helps regulate cholesterol and triglyceride levels.
• Ideal for athletes: Its high protein content helps with muscle recovery.
• Light digestion: Being semi-fatty, it is easy to digest, ideal for nutritious dinners.

Buying Guide: Sizes and Portions

Choosing the right size is essential for the success of your recipe. At Delfín Ultra Frozen Foods, we classify the pieces to suit your needs:

• Small (0,5 kg – 1 kg): Ideal for 1 or 2 people. Perfect for grilling or pan-frying.
• Medium (1 kg – 2 kg): The standard size for a meal for 2 to 3 people. The king size for the oven.
• Large (+2 kg): Exclusive cuts for large celebrations (3-4 people or more). They can withstand longer cooking times and look spectacular roasted whole.

Sustainability and Responsible Fishing

The red snapper is not a mass-caught fish. It is mainly caught using bottom longlines (hooks) , a selective and artisanal fishing method that damages the seabed less than trawling and ensures that the fish arrive on board in better physical condition (without bruising).

At Delfín, we are committed to full traceability . Our catches come primarily from the Northeast Atlantic ( FAO area 27 ), respecting minimum sizes and closed seasons to ensure that future generations can also enjoy this delicacy.

Storage and Defrosting Tips

Is it better fresh or frozen? Since the red snapper is caught at high altitudes (far from the coast), "fresh" fish can take several days to reach the fish market.

If you follow us, you'll already know, but the ultra-freezing process stops the fish's biological clock, keeping its texture, flavor and nutrients intact, and guaranteeing food safety (free of anisakis).

How to defrost properly

To enjoy it as if it were freshly caught:

1. Take the viceroy out of the freezer 24 hours before of cooking it.
2. Place it at the bottom of the fridge on a rack or container (so that it does not touch the water it releases).
3. Never Do not use a microwave or hot water, as this will ruin the texture of your delicate meat.

In the Kitchen: Recipes with Viceroy

The meat of the viceroy is so delicate that it requires simple preparations that do not mask its flavor.

1. Viceroy al Horno (La Tradicional)

The most popular way to consume it, especially the medium and large pieces.

• Ingredients: Whole sea bass, potatoes, onion, extra virgin olive oil (EVOO), a splash of cider vinegar or white wine.
• Preparation: Make a bed of softened potatoes and onions. Place the sea bream on top (with a few slits in the back). Bake at 180ºC (approximately 20 minutes per kg). Finish with a sauté of garlic and chili pepper on top and a splash of vinegar.

2. Viceroy with his back turned

Ideal for smaller or book-open pieces.

• Preparation: It's cooked open on a griddle or grill, first meat-side down and then skin-side down to make it crispy. It's drizzled with a garlic and oil sauce (sautéed with garlic, oil, and a touch of paprika) at the end.

Frequently Asked Questions (FAQ)

Is the viceroy a blue or white fish?

Technically, it is considered a semi-fatty fish. Depending on the time of year and its diet, its fat content varies, placing it between white and oily fish.

What is the viceroy's price?

It is a medium-to-high priced fish due to the difficulty of catching it (great depth) and its high gastronomic demand. 

Is it possible to eat the viceroy's skin?

Yes, and it's highly recommended. If cooked properly (oven or grilled), the skin becomes crispy and flavorful, providing an excellent contrast of textures.