We love rockfish for it's clean, large flakes; perfect as a stand alone fillet - or better in a taco
Thawing's never been easier. Simply toss your sealed package into the fridge, and allow to thaw for 24 hours. If you don't plan on cooking it for a few days, just be sure to remove your fish from the packaging, rinse under cold water, and pat dry. Then, place your portion on a fresh paper towel, wrap the whole thing loosely in Saran Wrap, and place back in the fridge. Refrigerators tend to have a low humidity, and dehydrate food - which is why we suggest covering with Saran Wrap.
Rockfish's texture is unique. Softer whitefish, such as halibut and lingcod, can get lost in dishes such as soups, curries, and stir fries. Not rockfish, though! It's firm, large flake isn't quick to crumble or mush - making it our favorite "fish addition" to other dishes.
Your rockfish has a great shelf life. It'll keep for over a year in a good quality chest freezer, or at least 6 months in a household above the fridge style freezer. Your freshly thawed out portions are guaranteed to taste as good as they day we harvested it from the ocean.
About our rockfish fishery
Method: Rockfish are the one species that we don't specifically target! They are exclusively caught as by-catch in our lingcod and salmon fisheries.
Management + Sustainability: Depending on the species, rockfish are managed either by the state of Alaska, or federally by NOAA. The primary rockfish species we catch is black rockfish, which are managed locally by the state of Alaska. We also catch yelloweye, which are managed federally.