Primary Source: BC, Alaska, Washington, Oregon, California
Scientific Name: Sebastes spp.
Fresh: Whole, skin-on & skinless, PBI fillets;
Frozen: Whole, skin-on & skinless, PBI fillets, IQF & shatterpack.
Rockfish has a sweet, mild flavor, with a flaky, medium-firm texture. It is best baked, sautéed, broiled or poached. Since the flesh tends to flake easily, it is not the best fish for grilling. Try it with a little lemon to bring out the sweet flavor without overpowering. Rockfish is also an excellent fish for use in ceviches.
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