Ocean perch is a close cousin to the 68-odd Pacific rockfish species. The Atlantic Sebastes family has three primary members: S. marinus, the largest of the three, is more orange than red, has a blunt beak and small eyes, and is found in water less than 120 fathoms; S. mentella (the majority of Canadian landings) is a brighter red and smaller, with large eyes indicative of deep-water fish; S. fasciatus is also a smaller, deep-water species, predominating on Georges Bank and in the Bay of Fundy. All species are extremely slow-growing, slow-moving, intensely schooling and easily caught. All three are considered a single unit by governments, marketers and consumers.

Ocean perch is a small fish yielding small fillets. The majority of the Canadian catch is processed into frozen, skin-on fillets for retail markets in the United States, although there is a steady market in Japan for whole fish. Ocean perch has a high oil content and shelf life is shortened by the skin-on format. Frozen, it can be kept four to six months; fresh about ten days from time of processing.

With the skin on, redfish fillets have a firm flake, white flesh and a taste just slightly more assertive than cod.