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About this variety
Fish Red is a Capsicum annuum heirloom with variegated leaves and slender pods that are striped green and white before they ripen red. It comes from the African-American seafood cooking of the Chesapeake Bay area. The packet holds 5 seeds.
Also known as: Red Fish Pepper.
Variegated leaves and striped pods
The foliage is variegated, and the pods are brightly coloured.
- Plant: compact and bushy, 45–60 cm tall, suitable for containers
- Pod: slender and pointed, 5–7.5 cm long
- Colour: green with white stripes, ripening glossy red
- Heat: about 5,000–30,000 SHU
Sow 6 mm deep in warm soil
Start seed indoors 8–10 weeks before the last frost and keep the soil at 21–29 °C, the range given for this variety. Typical for the species: pepper seed germinates in soil at 18–35 °C, and seedlings appear in about 8–9 days at 25–35 °C (figure measured with seed sown about 13 mm deep). Cover the seed with about 6 mm of mix.
Planting out
Move plants outside only after the risk of frost has passed. Space plants 45–60 cm apart in full sun and well-drained soil, and water regularly but moderately. Ripe red pods come about 70–80 days after transplanting.
Seafood seasoning
Fish pepper was traditionally used to season fish, shrimp and crab. The pods also go into hot sauces, relishes and marinades.
What you get
The packet holds 5 seeds of Fish Red, enough for five plants if every seed comes up. We do not state a germination percentage for this packet. Pepper seed typically keeps about 2 years when stored cool, dark and dry, so unused seed can wait for the next season.
FAQ
Is the striped look in the leaves or the fruit?
Both. The leaves are variegated, and the young pods are green with white stripes before they turn red.
Will Fish Red grow in a pot?
Yes. The plant stays compact at 45–60 cm and suits containers and borders.
