Pacific Rockfish Snapper
Categories: Whole Fish, Fillets, Fish Fingers, Center Cut, Split Fillets.
Pacific rockfish is the most common near-shore fish on North America's West Coast. It's an excellent white-fleshed fish for quick and easy meals and is a favorite in Asian and American cuisines.
There are several varieties of rockfish, and while they may taste slightly different from each other, all rockfish are firm, lean, and mild-flavored.
Pacific rockfish—also known as rock cod or Pacific snapper—is a very versatile fish.
From fried to grilled to steamed and even raw, you have plenty of preparation options. It's fantastic in almost any fish recipe, and if you have a recipe that doesn't specify a type of fish, rockfish would be a great choice.
What Is Pacific Rockfish?
Rockfish are very common in the Pacific Ocean. More than 70 different varieties of this bass-like fish swim around the North American shorelines.
They're also found down to depths of 300 feet or more. Depending on the species, rockfish can grow from two to five pounds but can also grow as large as 40 pounds. This fish has also been known to live up to 200 years.
The medium-firm fish is mild tasting with a flakey texture, making it ideal for a range of cooking techniques and flavoring options; it can be simply poached or spiced up and fried. This makes Pacific rockfish a supermarket staple available year-round.
Description:
Main Base Whole Fish Description & Options
1. Whole, Gilled, Gutted, and Scaled
2. AKA - Pacific Red Snapper / Rockfish
3. Pacific Ocean - Baja California's Mexico Regions
4. HACCP Certified Processing Facility
5. Individually Bagged
6. Wild Caught -
Main Base Fish Fillet's Description & Options
1. Skin On/Off
2, Tail On/Off
3. Boneless
4. Butterfly Cut
5. Center Cut Fillet - "Premium Selection Only"
Sizes 6-8oz, 8-10oz, and 10-12oz Options Only
6. Fingers Skinless & Boneless 20Lb Package 1-2oz or 2-4oz Fillets
7. Once Cut Split Fillets Packaged Together
Fish Handling & Information Instructions
1. Allergies - Contain Fish
2. Flavor & Texture - Medium
3. Cooking Preparations Suggested - Grilled, Fried, Sautéed, Baked, Broiled, Soup, Wrapped
4. Storage - Keep Frozen at -18C or Colder, Max Self Life 24 Months
5. Cooking Instructions - Remove from bag and thaw under refrigeration for 4-6 hours or place under running water until thawed. DO NOT leave soaking in water, it will affect the flavor and texture of the fish. Keep Refrigerated, use within 24 hours for best results.