The fish can range in size from 1 to 40 pounds, but 2 to 5 pounds is most common.
Rockfish holds up well to baking and remains moist when cooked. The firm texture also makes rockfish suitable for soups, chowders and stews. In Asian cuisine, rockfish are often served whole, either steamed or deep fried, with a variety of sauces to accent the mild flavor. Fillets hold together better with skin on. While they might not be sturdy enough to grill, whole, dressed fish barbecue well.
Catch Region: Pacific Northwest
Seasonality: Year Round
Flavor Profile: Delicate, Nutty, Sweet
Texture Profile: Lean and Medium Firm with Fine Flakes