Rockfish (Black Rockfish, Canary Rockfish, etc.)
- Description: A variety of species with firm white flesh. Found near rocky reefs and kelp beds.
- Common Use: Tacos, fish and chips, or pan-fried.
- Season/Months: Year-round, but most abundant in spring and summer (April-August).
CABAZON is considered good to eat, prized for its meaty, sweet, and slightly briny flavor, often
compared to scallops; however, it's important to avoid the roe (eggs) as they can be toxic when
consumed.
BLACK ROCKFISH are considered good to eat; they are a popular choice for consumption,
with a mild, sweet flesh that is often marketed as fresh fillets and considered a delicious option
for various cooking methods like baking, frying, or making fish tacos
CHINA ROCKFISH are one of the tastiest of all rockfish, but also dorsal spines are venomous.
Channel locks are the best way to hold these. Nice catch!
KELP GREENLING are often described as having a mild, sweet flavor with a slightly delicate
texture, similar to other whitefish like cod, and are considered a lean fish with flaky flesh; some
may note a hint of a briny taste due to their kelp-rich habitat.
U.S. wild-caught CANARY ROCKFISH is a smart seafood choice because it is sustainably
managed and responsibly harvested under U.S. regulations.
The VERMILLION ROCKFISH tastes great roasted or deep-fried whole, often with vegetables.
Try it roasted, baked, batter fried, or steamed.
COPPER ROCKFISH are known for the table quality of their flesh and their willingness as a
sportfish.
LINGCOD is considered a very good eating fish; it has a mild flavor, firm texture, and large
flakes, making it comparable to halibut and cod, and is often sought after by seafood enthusiasts on the West Coast due to its versatility in cooking methods.
