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Per 100g
Nutrition data source: USDA FoodData Central
Common measurement equivalents in grams
Fresh rockfish fillets should be consumed within 1 to 2 days of purchase for optimal quality and safety.
Yes, you can freeze them. Wrap them tightly in moisture-proof paper or plastic wrap, or use a vacuum sealer, and they will last up to 6 months.
Cod, tilapia, snapper, or sea bass are excellent substitutes due to their similar mild flavor and firm texture.
Look for fillets with firm, translucent flesh that isn't gaping. It should have a mild, clean scent of the ocean, not a 'fishy' odor.
Rockfish generally has moderate mercury levels. It is safe for most adults to eat 2-3 times per week, but pregnant women should limit intake.
It is optional. The skin helps hold the fillet together during cooking, especially when grilling or pan-searing, and can be removed easily after cooking.
Baking at 400°F (200°C) or pan-searing in a lightly oiled skillet are the most popular methods to maintain its delicate texture.
In many markets, rockfish is sold as 'Pacific Snapper,' but it is biologically different from the true Red Snapper found in the Gulf of Mexico.
rockfish fillets 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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