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Fish: Rockfish Portions


per lb.

Rockfish has a rich buttery flavor, with a firm and flaky texture making it wonderful to marinate, grill, bake or fry! The average package is about 1/3 pound. These portions are skinless, and boneless. Click on this item to see the full description.

Description: This Rockfish was caught off the coast of Southeast Alaska and the Gulf of Alaska. The fish has a rich buttery flavor, white to ivory color flesh and a firm and flaky texture. Rockfish is a wonderful fish to marinate, grill, bake or fry. We have weights available from 1/3-1/2 lb. The price per lb is $17.28 and the average cut (1/3 lb.) is $5.40. On the day of delivery, our team will select a cut of meat from the designated weight range and charge you according to that weight.

Rockfish is delicious when batter fried and served with sauce or as a meat for tacos. Zesty flavors will enhance its goodness; use fried rockfish served with mild and fresh tasting side dishes such as tomato and onion salad, avocado with cilantro and lime dressing, or lettuce and radish sliced thin with a squirt of lime aioli.

Recipe: Check out this recipe for Fried Rockfish Tacos!

Nutrition: When you’re looking for an excellent source of lean protein, rockfish makes a good choice. A 3-ounce serving supplies 19 grams of quality protein, which is 41 percent of women’s and 33 percent of men’s recommended daily intake for protein.

Storage: Keep frozen and thaw the night before in the refrigerator to use for cooking.

Wild for Salmon

Wild For Salmon is a local business that makes fresh/frozen wild Alaskan sockeye salmon available to you here on the East Coast. Wild For Salmon is owned and operated by Steve and Jenn Kurian of Bloomsburg, PA. Because they are the fishermen and are local, it allows them to be able to provide you with the highest quality, flash/frozen, Alaskan sockeye available. June and July are busy months on their boat. The fishing season lasts approximately 5-7 weeks. Steve is the skipper of their 32’ boat, while Jenn, the first mate, and two other local men are deckhands. As they catch the fish they are kept in refrigerated holds, making sure the quality is preserved. On average, every 10 hours they offload the fish onto a larger crab boat which takes the fish in for processing. It is quickly filleted, flash frozen, and vacuum sealed to capture the “direct from the boat” flavor.

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