rockfish

 

 

 

 

 

 

 

Harvest Area: Southeast Alaska and Gulf of Alaska

Gear Type: Conventional Longline

Primary Fishery Management: ADF&G

Harvest Season: Primarily April through November

 Flavor & Texture

  • Rich buttery flavor
  • White to ivory color
  • Firm flaky texture

Cooking

  • Rockfish is a wonderful fish to marinate or fry.  Cut fish into portions before cooking unless using whole fish.
  • Grill or bake whole  1-2 lb fish: 450 degrees  indirect flame.  Use only cleaned and gutted whole small rockfish that have been rinsed and pat dry.  Using an ungreased pan, lay fish flat, close the grill cover and allow whole fish to cook for 20-30 min.  Fish is done when a knife inserted against the spine slides easily and meat is soft and easy to move away from the bone.  Not necessary to flip while cooking.  When done, remove pan from the heat and allow it to rest for 4 minutes before serving.  Using a spatula lift fish off pan so as to leave one side of its skin and scales stuck to the cooking surface and serve the fish skinless side up.  One fish per person.  Lemon, salt and pepper to taste.
  • Bake 1 lb fillet: 450 uncovered for 10 minutes per inch thickness.
  • Pan Sear 1 lb fillet: In a hot lightly oiled skillet, sear the fillet for 5 minutes until flesh lifts easily and then flip once.  Cook covered for an additional 5 minutes or more depending on the thickness.  Rockfish tastes best simmered in a broth of various ingredients and cooking liquid.  If simmering your rockfish allow another 10 minutes to soften the fillet and other ingredients; serve hot.

Amanda’s Serving Suggestions

  • Boneless/skinless Rockfish marinates easily and often the addition of lemon or wine to the rockfish before its cooked will tenderize and flavor the mild tasting fish.  Avoid using herbs in your marinade as these tend to over cook; herbs can be chopped and added to your recipe after cooking.  A good marinade for rockfish should contain some acidity from either tomatoes,vinaigrette, or a diluted citrus juice.   A pinch of white pepper and sea salt to taste after cooking will enhance subtle flavors.   I use fresh diced tomatoes, yellow squash, garlic and oil and simmer or bake rockfish for 30 minutes until all ingredients are tender.   This recipe is fast and easy to prepare using any cooking technique, tastes wonderful served with a simple pasta such as cavatelli or gnocci and provides a beauitiful compliment to young fresh salad greens.
  • Rockfish is delicious when batter fried and served with sauce or as a meat for tacos.  Zesty falavors will enhance its goodness; use fried rockfish served with mild and fresh tasting side dishes such as tomato and onion salad, avocado with cilantro and lime dressing, or  lettuce and radished sliced thin with a squirt of lime aoli.
  • Cioppino is my favorite recipe using rockfish.  You may make this recipe with additional seafood such as prawns, dungeness or clams.  First saute coursely diced onion, red pepper, and celery with lots of chopped garlic in EVOO in a deep dish pot on the stove.  Once onion is translucent, push the vegetables off to the sides of the hot pot or deep skillet.  Place portioned rockfish in to the hot pot.  Cook for 5 minutes and flip once.  Add more seafood if desired.   Cook 5 more minutes.  Add 1/2 cup or more to taste of any variety red wine and enough water to barely cover fish.  Add at least a Tablespoon each of three different chopped fresh green herbs.  I recommend using a dry cayenne pepper chopped for a little heat with fresh thyme, oregano and parsley.  If you must use dry herbs then try to use the best quality dry herbs you have; pepper flakes or cayenne spice may be substituted for the bit of heat.  A bay leaf will add nice flavor but should be removed before serving.  Simmer  all ingredients together for 1/2 hour to 45 minutes; sea salt and white pepper or paprika to taste.   This recipe should be served with rustic bread, butter and salad.
  • Avoid serving reheated or twice cooked rockfish unless it is in a delicately rewarmed cioppino or soup.

 

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