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Pacific Rockfish Fillet

Highly sought-after for its delicious white meat


Availability: In stock

Availability: In stock

Rockfish is highly sought after, providing a sweet, mild flavor, with a flaky, medium-firm texture. Because this fish tends to flake easily, its fillets present best when baked, sautéed, broiled, poached or batter-fried. When available, whole rockfish is an ideal choice for whole fish presentations, whether baked, wok-fried or steamed. Generally we bring in vermilion, yelloweye and blackgill rockfish. You will receive one species or another depending on harvest and time of year. Did You Know? Rockfish belong to the Sebastes genus in the family Sebastidae (though some include this in Scorpaenidae, which includes sculpin, also known as scorpionfish). There are more than 100 species of rockfish, and new species are still being discovered. More than 70 varieties can be found from the Pacific Northwest to Baja California alone! Colors vary from black and drab green to bright orange and red, and some rockfishes wear stripes or splotches. Species’ names are indicative of their appearance, for example, calico, tiger, rosy, vermilion, yelloweye and blackgill.

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