Rockfish
Pacific rockfish are a diverse group of deep-water medium sized fish harvested off the coast of British Columbia. There are more than 35 species of Rockfish found in BC waters. With over 15 commercially harvested species, these fish are known for their firm texture, mild flavor, and striking colors ranging from deep reds and oranges to muted browns and blacks.
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Harvest Method: Bottom Trawl and Mid-Water Trawl
Season: Pacific rockfish are harvested year-round
Flavour profile: Mild and sweet taste, and lean texture
Rockfish are most distinguished by their large eyes and long dorsal fin spines on their backs. They have a firm texture and mild sweet flavour.
Rockfish are harvested using both midwater trawl and bottom trawl gear in BC. Rockfish are fished year-round based on the individual catch quota for each species. They are commercially harvested along the entire coast of BC and found in deep waters ranging from 100 feet to 1,500 feet deep. Different species of rockfish inhabit different ocean depths and are commonly found near rocky reefs, ledges, and underwater structures where they can hide and hunt for food, primarily smaller fish and invertebrates. Rockfish are commonly referred to as “Pacific Snapper” or “Pacific Rockcod”, and they are an important year-round seafood staple in supermarkets and restaurants in Canada and around the world.
After Rockfish are sustainably harvested by our fishing crews, they can be found in various product forms including whole fresh or frozen and skinless fillets. Rockfish is a very versatile fish, it is well-suited for grilling, baking, pan-searing, steaming, and frying due to its firm yet flaky nature. And some species even make excellent fish and chips like Pacific Ocean Perch!
Rockfish Species
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Bocaccio Rockfish
Bocaccio Rockfish (Sebastes paucispinis) are most distinguishable by their large jaws. They range in colour from olive orange to burnt orange or brown on the back, which contrasts with its pink to red underside. They are one of the largest species of rockfish and can grow up to 32 inches in length. They are commonly referred to as “Pacific Red Snapper” in restaurants or fish markets. The meat of Bocaccio Rockfish is light pink to white, it has a low oil content and a firm texture. They have a mild, slightly sweet, and nutty taste and are excellent for grilling, baking, pan-frying, and steaming.
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Canary Rockfish
Canary Rockfish (Sebastes pinniger) are named for their vibrant yellow-orange color, which can range from golden to reddish hues, often with a lighter belly. These fish have a long, slender profile and sharp spines along their dorsal fin. They can grow up to 20 inches in length and live for several decades, often reaching 50 years old. Canary Rockfish prefer deeper waters. Their meat is light pink to orange with a moderate oil content. They have a firmer denser texture compared to other rockfish species. Canary’s have a mild, slightly sweet, oceanic taste and are ideal for grilling, baking, pan frying, steaming and even broiling due to their firm texture.
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Pacific Ocean Perch
Pacific Ocean Perch (Sebastes alutus) are a species of rockfish that have a distinctive reddish-brown to pinkish color, often with lighter patches or a mottled pattern on their body. Perch have a robust body with spiny fins, and adults can grow up to 20 inches in length. They have a pale pink to off-white flesh and medium-firm texture. With a mild, slightly sweet and nutty taste they are perfect prepared in a variety of ways including baking, frying, and broiling. Pacific Ocean Perch are often referred to as “POP” by the BC Trawl Groundfish industry. They can be found whole in the market because of their vibrant colour.
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Shortspine Rockfish
Shortspine thornyhead (Sebastolobus alascanus) is a deep-sea groundfish known for its spiny head and robust, reddish body. Despite the name, shortspine thornyheads can live over 80 years, making them one of the longest-lived species in the BC Trawl Groundfish industry. These fish are typically caught at depths of 200 to 1,200 metres. Their meat is firm and white with a slightly sweet, rich flavour, often compared to lobster or crab. Shortspine thornyhead is well-suited for high-end culinary applications, including broiling, baking, and pan-searing. Its dense texture makes it ideal for dishes like seafood risottos, bisques, and gourmet fish entrées.
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Rougheye & Blackspotted Rockfish
The Rougheye Rockfish (Sebastes aleutianus) and Blackspotted Rockfish (Sebastes melanostictus) are closely related rockfish species. The Rougheye Rockfish has a distinctive dark reddish-brown with a lighter belly, while the Blackspotted Rockfish is known for its deep reddish or brownish color with numerous black spots scattered across its body. Both species can grow up to around 24 inches in length. Their meat is firm and flaky with a slightly denser structure compared to other rockfish species. With pale pink and off-white flesh, both species are moderately moist with a clean mild taste and flaky texture. They are excellent for grilling, baking, and pan-searing.
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Widow Rockfish
Widow Rockfish (Sebastes Entomelas) are a species of rockfish recognized by their vibrant reddish orange to pinkish body with darker blotches or patches, especially along the back. The Widow Rockfish has a relatively slender and elongated body typically reach lengths of 14 to 18 inches. Widow’s are nicknamed “brownies” by the BC Trawl Groundfish industry, they are popular for their firm, white meat, making it a sought-after fish in culinary circles. They are primarily sold as fillets in the market. They have a moderate oil content allowing culinary versatility. Perfect for baking, pan-searing, steaming, and frying due to its firm structure. It also works well in chowders and tacos.
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Silvergray Rockfish
Silvergray rockfish (Sebastes brevispinis) is a deep-water species of rockfish, named for its silvery-gray coloration, which can range from pale gray to light brown with subtle darker speckles on its body. The Silvergray rockfish has a relatively slender, elongated body, and typically reaches a length of 12 to 14 inches. They have a pale pink to off white flesh, with a delicate clean taste. Silvergray’s are low to moderately oily, so they are well-suited for grilling, baking, searing, and light frying.
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Yellowmouth Rockfish
Yellowmouth Rockfish (Sebastes reedi) is a species of rockfish identified by its characteristic yellowish mouth, which contrasts with its overall coloration. The Yellowmouth rockfish typically has a reddish or orange body with darker vertical stripes, particularly along the back and sides. It can grow up to 16 inches in length. The unique yellow coloration around the mouth of the Yellowmouth rockfish is a distinctive feature that sets it apart from many other rockfish species. Despite its relatively small size, it’s appreciated for its tender meat. They are nicknamed “reedi’s” by the BC Trawl Groundfish industry.
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Redstripe Rockfish
Redstripe Rockfish (Sebastes proriger) is easily recognized by its reddish body and distinctive dark vertical stripes running along its sides. This species features a robust build, a slightly flattened head, and prominent eyes. While it can grow up to 20 inches in length, most individuals are smaller. Redstripe’s have a moderately firm texture with a clean flake, making it ideal for grilling, baking, or pan-searing. Its flesh is white to off-white, sometimes with a slight pinkish hue when raw, and cooks to a bright, clean white. The flavour is mild and slightly sweet, appealing to a wide range of palates and well-suited for delicate seasoning or bold sauces.
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Yellowtail Rockfish
Yellowtail rockfish (Sebastes flavidus) is a species of rockfish that is widely recognized by its vibrant yellowish tail which contrasts with its reddish/pink body. They have a slender body typically reaching a size of 12 to 18 inches in length. Yellowtails are often referred to as “greenies” by the BC Trawl Groundfish industry. They have a firm texture with a lightly oceanic taste and a white to off-pink flesh. Yellowtails can be prepared in a variety of ways including grilling, searing, steaming and frying. They are ideal for tacos, seafood stews, and chowders due to their mild flavour that absorbs ingredients.
