Pacific Rockfish is the broad name given to a variety of over 70 species of fish found in the Eastern Pacific Ocean. Only about 10 of these species are caught and sold commercially for food. They range in color but are most often sold as brown or red.
Rockfish filets are characterised as tender meat with a mild, slightly sweet taste. They are also marketed as Snapper or Pacific Snapper. Pacific Rockfish is very versatile and can be cooked in a variety of ways.
Rock fish have rayed fins, and are brightly colored.
Selecting and Buying
Preparation and Use
When preparing whole rockfish, clean the fish thoroughly and trim off the sharp, spiny fins. Remove the fat layer under the skin, and bake, fry, poach, saute the whole fish or fillets.
Conserving and Storing
Store filleted rockfish in the fridge for up to 1 day, and whole fish for up to 2 days.