1lb Rockfish

TASTE & FLAVOR: Blackgill Rockfish is a lean white fish that has a mild, sweet flavor. The flesh has a medium-firm texture with medium sized flakes. They also have a lower oil content which makes it lighter in taste and texture. 

PREPARATION: Rock Cod is a great fish for pan searing, baking or panko crusting. You can cook the fish whole or choose to filet into loins.

FISHING METHOD: Longline

CAUGHT IN: San Diego, CA

BOAT: F/V Olive A

FISHING SEASON: Year Round

HOW IT COMES: To ensure travel from dock to doorstep we keep the skin on to preserve texture and integrity and because freshness is everything, we leave the bloodline visible—a natural marker of quality that speaks for itself. Your fish will arrive in a protective bag in one or two loins depending on amount ordered—though we recommend 2lbs for a quality cut. Please note that all weights are approximate; filleting is a craft, not a formula, so your portion may come in slightly above or below the target. If it’s under, just reach out with a picture—we’re happy to make it right.

STORING: If you choose to store your fish in the refrigerator we suggest consuming it within 3 days of delivery. If you do not plan on eating the fish within 3 days we suggest freezing it immediately after delivery to ensure freshness. Before freezing we suggest removing the fish from the bag, rinsing it with cold water and patting dry. Then place it in a vacuum sealed bag, airtight ziplock bag, or double saran wrapped before freezing. To defrost run cool (not hot) water over the bag for 5-10 minutes. Defrosting in the refrigerator is the second best option. 

SUSTAINABILITY: Please refer to NOAA's FishWatch.gov for more information on this species fishery. 

NOTICE: We always prioritize health when eating seafood and advice not eating raw or undercooked seafood. Please be aware of the risks you assume by eating raw or undercooked seafood. Cooking seafood properly is essential as it eliminates harmful bacteria and parasites that can cause foodborne illnesses. The FDA recommends cooking seafood to an internal temperature of 145°F