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Your fish monger should sell the fish already gutted and cleaned, and instructions for scaling are below. Their oil content is not too high, making them lean and slightly firm, with a lovely flaky quality. The different species will vary, but Rockfish are generally a mild fish with a subtle sweet, nut-like flavor. Rockfish recipes can be baked, sautéed, fried, poached and steamed.While they can live in a variety of habitats like on the seafloor and in kelp forests, the name Rockfish comes from the fact that they generally live on rocky reefs and rest on rocks at the bottom of kelp forests.

Rockfish can be recognized from their bony plates on their heads and bodies and the heavy spines on their fins.

They have big eyes and very large mouths that dip downward at the corners. The colors may vary from black and green to orange and red, and some have stripes or splotches.

The varieties of Rockfish range in size and color patterns.

Boccacio, Canary, Chili, Flag, Green Striped, Starry, White Belly, Yelloweye and Vermillion are some of the more common Rockfish.

So when you use a Rockfish recipe, it’s not necessarily a specific kind.

There are close to a hundred species of Rockfish in the Pacific coast of North America.

It bursts with fresh flavors and the fish is so incredibly succulent. If you’ve ever thought it might be daunting to cook a whole fish, this Rockfish recipe with lemon and herbs will prove it’s pretty easy - and so delicious!

This Rockfish recipe is easy to prepare, incredibly delicious with just a few simple fresh ingredients, and the presentation is stunning! The fish is baked whole but the recipe notes include instructions for Rockfish fillets as well.