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Rockfish

Appears in
The Hog Island Book of Fish & Seafood: Culinary Treasures from Our Waters
The Hog Island Book of Fish & Seafood

By John Ash

Published 2023

  • About

Most rockfish (Sebastes) are caught along the Pacific Coast. These deepwater fish range from Baja in the south all the way to the Bering Sea in the north. Over fifty Pacific species are marketed under a variety of names, such as Pacific snapper, red snapper, kelp bass, quillback, chilipepper, golden eye, canary, and vermilion. Many of the names result from their widely varied and brilliant skin colors, which range from deep reds to vibrant oranges, blues, and yellows.

Most rockfish are excellent for eating both whole and filleted and are a great alternative for halibut and tilapia in most recipes. Their flesh is tender, flaky, and mild in flavor and good for almost all cooking methods except grilling, as they tend to stick to the grill grates. If you are serving a whole fish, be sure to cut off the very sharp spiny fins before cooking or cutting into the fish.

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