Sustainability Rating:

YellowYellow – Good Alternative


There are many rockfish in the sea… over 70 members of the rockfish family populate the Pacific from Alaska to Mexico. Yelloweye, spot belly, Chilipepper – a colorful collection of characteristics and names to match.

Available year-round


Where – Pacific Northwest, Canada, Alaska, California

How – Longline, trolling, trap, gillnet


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Rockfish has a wonderful flavor – sweet, almost nutty, with a firm texture and nice flakes when cooked. Great for roasting, baking, broiling, or sautéing –  Rockfish also works great in soups and stews. Although you can grill the whole fish, the fillets are a bit delicate.

For Your Menu

No matter how you cook it, this is a delicious fish. Highlight its Pacific Northwest origins with some wild mushrooms, fiddlehead ferns, or top it with fresh Dungeness crab meat.  If it’s coming from California’s Central Coast – let your customers know it’s local!

For Your Waitstaff

Fishermen know what’s good – and they love rockfish! It’s a popular meal on fishing vessels up and down the Pacific. Encourage your customers to drink regionally – do you have wine from Oregon or Washington on your menu?  Pick a local Pinot Noir for a great geographic pairing.

For Your Retail Display

If you have customers asking for “Pacific Snapper”, chances are they are looking for Rockfish. The FDA doesn’t recognize the term “Snapper” for Rockfish, so be sure you’re labeling it correctly.