![]() ![]() To make sure you’re getting exactly what you’re looking for, here are some helpful tips for shopping for rockfish. This is one of the many reasons that buying seafood is a confusing and intimidating process. ![]() I’ll be the first to admit that this a serious failure in our food labeling system. You’ll also sometimes see rockfish labelled as rock cod or Pacific red snapper. However, rockfish that are harvested in British Columbia and labeled as Ocean Wise sustainable are caught using a midwater trawling method, that involves towing a net in the water column above the seafloor to minimize damage to the marine ecosystem. Trawling can be a destructive fishing practice that tears up the ocean floor. These fish tend to lurk among the rocks near the bottom of the ocean, which is why they’re typically caught using a trawling method. Of the 102 species of rockfish in the world, 36 are from in British Columbia, Canada.įun fact: Rockfish are one of the longest-living fishes, possibly living to 200 years old in the Gulf of Alaska. They vary in color from black to red and some have stripes or blotches of color. Rockfish actually refers to more than 100 different varieties of bass-like fish with large eyes, broad mouths, and venomous spines along their back and fins. Rockfish is also a very light and mild fish, so even the pickiest of eaters will be able to enjoy eating it.įrom fried to grilled to steamed and even raw, you have plenty of preparation options with rockfish, but the best way to eat this fish is with a panko breadcrumb crust. To me, they’re the perfect versatile whitefish for experimenting new recipes with. ![]() I personally believe that rockfish is one of the most underrated fish in Canada. Crunchy on the outside, flaky on the inside – this is what dreams are made of. There is something so satisfying about biting into a piece of perfectly crispy fried fish. I’ll admit, burnt fingers were not exempt from this one, but this panko crusted rockfish was so worth it. This dish is by far the best thing that I have ever cooked in my life. I think I’d even classify myself as a “good cook” now. After months of burnt food, undercooked dishes, overcooked dishes, and one too many burnt fingers, I’ve made some serious improvements to my cooking skills. But, I’ve been determined to change that. While I’ve always appreciated culinary art, cooking has never been my strong suit. Like most people, I’ve been doing a lot more cooking over the last six months.Īdmittedly, I had a bit of a rough go early on. ![]()
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