Origin: Pacific Coast Method of Capture: Purse Seine
Wild or Farmed: Wild
MBA Best Choice, MSC Certified Fisheries
These are small fillets with a pink flesh and a pronounced red blood line. While there are many different varieties of this fish, which tend to be named after the color of their skin(Chilipepper Rockfish, Black Rockfish, etc), the flesh all tends to be very light and mild in all species. Most are light in flavor, with very little oily 'fishiness' making them very versatile in many recipes or preparations.
Since they are found throughout the Pacific, they are commonly used in preparations such as Sichiuan sweet and sour fish, with ginger soy marinades, or pan fried (the skin is thin and edible). They can be grilled but tend to be delicate, so care should be taken. This is a very versatile fish that can be used in many different preparations or dishes. Smaller fish are also very easily cooked whole and deboned at the table.
Store your seafood in the coldest part of the refrigerator at 32 degrees for up to 3 days. In the refrigerator we recommend removing the fillets from their packaging and wrapping them carefully in 2 layers of paper towels to absorb any moisture and firm the fish up for cooking and consuming.
If you don’t plan to consume the fish within 3 days, simply place in the freezer.
To thaw: place seafood in the refrigerator overnight.