Pacific Rockfish

About

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.

Information

Other names: Pacific Snapper, Snapper, Red Snapper

Translations: Klusā Rockfish, Ramiojo vandenyno Rockfish, Pacific rockfish, Thái Bình Dương Rockfish, Stille Rockfish, प्रशांत Rockfish, Pacífico bodião, Тихоокеанский Рокфиш, Σκορπιοί του Ειρηνικού, المحيط الهادئ Rockfish, 태평양 Rockfish, Pacifik ropušnice, Rockfish Pasifik, 太平洋罗克菲什, Pacífic Peix de Roca, Tichomorie ropušnice, Pacifico Rockfish, השקט Rockfish, Pacific Havskatt, Атлантиц Роцкфисх, 太平洋ロックフィッシュ, Sébaste du Pacifique, Pacific Dragehovedfisk, Pacífico Pescado de Roca, Тихоокеанський Рокфіш, Tyynenmeren rockfish, Тихо Rockfish

Physical Description

Rock fish have rayed fins, and are brightly colored.

Colors: Rockfish fillets are a translucent whitish fillet with scarlet red markings

Tasting Notes

Flavors: salty, fishy, sweet

Mouthfeel: Tender, Flakey moist

Food complements: Corn, Chili powder, Fennel, Salsa

Wine complements: Rose, Gewurtztraminer, Viognier

Beverage complements: Iced hibiscus tea with lime, Sparkling water with lime, Iced tea

Substitutes: Snapper, Halibut, Cod, Mahi-mahi

Selecting and Buying

Seasonality: january, february, march, april, may, june, july, august, september, opctober, november, december

Choosing: Look for fillets that are bright in color, translucent, firm flesh and don't smell "fishy"

Buying: Pacific rockfish is often sold in fillets.

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.

Cleaning: Pull all bone that are obvious before cooking.