These West Coast fish have become a seafood staple for supermarkets and restaurants from Seattle to San Diego thanks to the versatility and affordability of their fillets.

There are almost 70 species of rockfish found between the Bering Sea and Baja California, although only a dozen or so are caught in significant commercial quantities. Relatively slow growing, certain species of rockfish can nevertheless reach weights up to 40 pounds.

Red rock fillets tend to have a lower oil content and subsequently longer shelf life, are particularly popular. Their meat tends to have a bigger flake and more tender texture.

Sources
California, Oregon, Washington, Alaska, Canada.

Availability
Pacific red rockfish are usually available year-round, but catches are heaviest in the summer.

Cooking Tips

• Rockfish’s flaky, medium-firm texture has a sweet, mild flavor.
• Best baked, sautéed, broiled or poached. Since the flesh tends to flake easily, it is not ideal for grilling.
• Add a little lemon to really bring out rockfish’s sweet flavor.
• Also excellent use in ceviches.