A close relative of the ocean perch, the rockfish is a large family of fish from the Pacific Ocean found from California to Alaska. There are over 69 varieties in the Pacific Ocean and about as many different colors. They rang from black to bright orange. In the Atlantic Ocean there are only 4 varieties. Their usually weight from 3 to 4 pounds and 18 inches in length however they have been known to grow to 28 pounds.
The Pacific rockfish is a very important fish commercially and they live in water up to 9800 feet deep. Some of the best eating varieties are the orange, the yellowtail, the boccacio the rasphead and the red rockfish, which is also called yellow eye. The yellow eye rockfish is sometimes mistakenly sold as red snapper. It is one of the most popular of the rockfish with both sport and commercial fishermen because of its size, taste and ease of filleting. They are one of the longest living fish in the sea, often lasting over 100 years. Many varieties of rockfish have been over fished, therefore tighter fishing restrictions have been placed on them.
Their meat has a firm, layered texture that is low in fat and fairly mild in flavor. The best way to cook it is to sauté, pan fry, oven fry, deep fry, bake, broil or poach. Click on one of the following links for easy directions for cooking
OVEN FRY FISH
deep fry fish
If you need information on shellfish check out http://tocookashellfish.com/
However if you need information on other fish and how to cook them go to http://tocookafish.com/fish-index