Culinary and Species Info
All kinds of rockfish that our fishermen harvest have similar culinary profiles and uses. The meat is bright white and has a firm texture with large flakes. It has a mild, sweet flavor and is very lean, calling for fats to be added in the cooking process to prevent it from drying out.
With a little olive oil or butter, a nonstick pan or well-seasoned cast iron pan works best. Use medium heat for uniform cooking, and use a fish spatula to carefully flip the fish.
Because rockfish is so low-fat, it benefits from buttery pan sauces or stewed in a chowder or curry. The leanness does make rockfish a healthy option for quick tacos or a simple grilled fish served with vegetables and flavorful sauces. Mix it up with Spicy Rockfish Taco-Nachos for spice up your next Taco Tuesday or game night.
Species Info + Fishing Methods
There are around 40 different kinds of rockfish species that live in Alaskan waters. Of this diverse group of species, we most commonly source black, dusky, and yelloweye rockfish. Occasionally, we also source thornyhead, quillback, and other rockfish. Our fishermen-owners use longline and jig fishing methods to catch rockfish. See the jig gear in action by watching this short clip featuring fisherman-owner Len Carpenter and his son Matt.