Size:	Roughly 2lb each (Approx. 10lbs total).
Features:	Frozen, Wild, Whole (In the Round w/ Scales & Guts)
Season:	Available Year Round
Origin:	Off the coast of Alaska, Canada, Washington, or Oregon, depending on the season

Often referred to as a red snapper, Pacific rockfish are actually a different species. Pacific rockfish have bright red skin that is gorgeous in whole-fish presentations, and flesh with a large, firm flake. Their flavor is pleasantly mild.

These Pacific rockfish are caught using sustainable long-line day boat fishing techniques, instead of being trawled (which can cause bycatch and other problems).

Store whole rockfish in your freezer until you're ready to use them, then thaw as many as you need. We do not recommend thawing and refreezing raw fish.

How to Defrost Food for Best Quality & Safety

Whole Pacific rockfish excel in whole-fish applications. They can be roasted whole in a salt crust, simply baked in the oven lightly seasoned with salt and lemon, or poached. They can also be cut into fillets, which will cook faster and are great for serving on individual plates rather than as a whole fish on a platter. Rockfish is also a good choice for making ceviche.

Prior to cooking, this fish should be cleaned and scaled.

Whole Fish Recipes & Techniques

Warning: Rockfish’s top fins have sharp spines. Care must be taken while cleaning this fish not to cut yourself. The safest way to do this is simply to take kitchen shears and clip the spines off the top of the fins before doing any other cleaning, but this will change the look of the fish if you are presenting it whole.

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