acific red snapper, rock cod, black bass, Pacific ocean perch, POP, widow rockfish, canary rockfish, chilipepper, thorny head
Rockfish has a delicate, nutty, sweet flavor. The meat is lean and medium-firm in texture, with a fine flake. Deep-skinned rockfish with the fat line removed have the most delicate flavor. The skin should be shiny and bright. If it is a yellow-orange color or is wrinkled and looks too large for the fish, the fish is stale. Fillets shouldn’t have signs of browning, graying or yellowing.Rockfish generally fall into two categories: red-fleshed and brown-fleshed. Red-fleshed fillets are generally considered more desirable, because they are less oily and have a longer shelf life.
Live: Fresh, Whole, H&G, Fillets - Frozen: Whole, H&G, Fillets, Blocks
Live: Fresh, Whole, H&G, Fillets Frozen: Whole, H&G, Fillets, Blocks Value-added: Breaded/battered portions
Rockfish holds up well to baking and remains moist when cooked. The firm texture also makes rockfish suitable for soups, chowders and stews. In Asian cuisine, rockfish are often served whole, either steamed or deep fried, with a variety of sauces to accent the mild flavor. Fillets hold together better with skin on. While they might not be sturdy enough to grill, whole, dressed fish barbecue well.
Canada, Russia, United States