Description

Found along rocky coastal zones of California and British Columbia, Red Rockfish is a sustainable catch known for its versatility in casual and restaurant settings.

Its skin crisps up beautifully in the pan, while the white flesh stays juicy and light. In Baja California, it’s used in classic fish tacos with slaw and crema; in the Pacific Northwest, it shows up in hearty fish stews.

The flavor is approachable, making it perfect for pickier eaters or seafood beginners.

It’s a lean source of protein and low in mercury — suitable for weekly meal plans.

Rockfish isn’t showy, but it’s dependable — a workhorse of the ocean that holds its place proudly on the plate.