Fish

Rockfish

Rockfish is the market name for many spiny-cheeked Sebastes and related Pacific scorpaenids—red, black, yelloweye, and dozens of other species sold as rock cod, snapper, or simply “rockfish.” Flesh is mild, slightly sweet, and firm enough for grilling yet flakes cleanly when pan-fried or baked. Colour ranges from white to pinkish; oil content is moderate, so the fish stays moist without the heavy richness of salmon. West Coast North American and East Asian kitchens use rockfish for fish and chips, ceviche, stews, and steamed whole fish. Live or very fresh specimens suit sashimi-style work in some markets; most retail fish is filleted. Sustainability varies sharply by species and gear—ask for well-managed stocks rather than treating the label as one interchangeable product.