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Per 100g
Nutrition data source: USDA FoodData Central
Common measurement equivalents in grams
Raw rockfish should be consumed within 1 to 2 days of purchase for optimal freshness and safety.
Yes, you can freeze it. For best quality, wrap it tightly in moisture-proof foil or plastic wrap, or use a vacuum sealer. It stays good for 4-6 months.
Cod, tilapia, snapper, or sea bass are excellent substitutes due to their similar mild flavor and flaky texture.
Look for firm, translucent flesh that springs back when touched. It should have a mild, clean ocean scent, not a 'fishy' or ammonia smell.
Pacific rockfish generally has moderate mercury levels. It is considered a 'Good Choice' by most health organizations, but consumption should be limited to a few servings per week.
Rockfish fillets usually have pin bones. It is recommended to check for and remove them with tweezers before cooking.
While often marketed as 'Pacific Red Snapper,' it is actually a member of the Sebastes genus and is biologically different from the true Red Snapper found in the Gulf of Mexico.
Because it is mild, it pairs well with lemon, garlic, butter, parsley, dill, or light Cajun spices.
Yes, the skin is edible and becomes pleasantly crispy when pan-seared, though some prefer to remove it due to its texture.
raw pacific rockfish is a versatile ingredient found in cuisines around the world. With 94 calories per 100g and 18.8 grams of protein, it's a nutritious addition to many dishes.
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