|
Physical characteristics:
Rockfish are members of the Scorpion fish family. All Rockfish
have 13 or 14 sharp spines on their dorsal fin. Rockfish
are extremely slow-growing, making them susceptible to overfishing.
Males reach sexual maturity at 6 or 7 years, females at
10 or 11. Average size is only 2-5 lbs. There are nearly
70 West Coast varieties of Rockfish. |
|
Major Catch Areas:
Alaska, Canada, Washington, and Oregon. |
|
Seasonality:
Season is open year-round, but is managed by month trip
limits. |
|
Harvest Method:
Trawl and Longline. |
| Product Forms: |
|
Fresh: Trawl caught
fish are usually sold as fillets with Longline fish sold
whole or H&G. |
|
Frozen: Whole or
fillets packed as IQF or Shatter. In the last few years,
some fillets have been graded for size 4-6 oz., 6-8 oz.,
and 8 oz. and up. These are also available Pin Bone-In (PBI)
or Pin Bone-Out (PBO). |
|
Flavor/Texture Profile:
Rockfish fillets should be firm and the skin or meat color
should be bright. The larger the fillet, the larger the
flake, which in turn will remain firmer during cooking.
Rockfish has a very mild taste. Many members of the Rockfish
family have a high oil content which makes them prized in
Japan. |
|
|
Nutritional Facts
| Calories |
94 |
|
|
| Fat calories |
14 |
|
|
| Total
fat |
1.6
g |
|
|
| Saturated
fat |
0.4
g |
|
|
| Cholesterol |
35
mg |
|
|
| Sodium |
60
mg |
|
|
| Potassium |
405
mg |
|
|
| Protein |
18.8
g |
|
|
| Iron |
0.04
mg |
|
|
| Serving
Size |
100g./3.5oz.
(raw) |
|
|
|
